Cone-Shaped Tatsuta Shrimp Hand Roll from The Sushi Experience by Hiroko Shimbo

Name: Cone-Shaped Tatsuta Shrimp Hand Roll from The Sushi Experience by Hiroko Shimbo
Ingredients: 2 tablespoons mirin (sweet cooking wine); 2½ tablespoons shoyu (soy sauce); 2 tablespoons sake (rice wine); ½ cup potato starch or cornstarch; Vegetable oil for frying; 20 large shrimp (21 to 30 count per pound), peeled but with tails attached; deveined; 1 tablespoon ginger juice from freshly grated ginger (see the accompanying box); 16 half-sheets nori (laver); use a good-quality thin and crisp variety; 2 springs coriander, with leaves picked off and stems discarded, or 10 shiso (perilla) leaves, cut into julienne strips; 4 cups (lightly packed) prepared sushi rice (¼ cup, 1.4 ounces, per roll)

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In this recipe, I make a cone-shaped hand roll using my favorite tatsuta shrimp. The shrimp are lightly marinated in a mixture of shoyu (soy sauce), mirin (sweet cooking wine), sake (rice wine), an...

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Ingredients

2 tablespoons mirin (sweet cooking wine)
2½ tablespoons shoyu (soy sauce)
2 tablespoons sake (rice wine)
½ cup potato starch or cornstarch
Vegetable oil for frying
20 large shrimp (21 to 30 count per pound), peeled but with tails attached; deveined
1 tablespoon ginger juice from freshly grated ginger (see the accompanying box)
16 half-sheets nori (laver); use a good-quality thin and crisp variety
2 springs coriander, with leaves picked off and stems discarded, or 10 shiso (perilla) leaves, cut into julienne strips
4 cups (lightly packed) prepared sushi rice (¼ cup, 1.4 ounces, per roll)