How to Poach Shrimp for Sushi Rolls
Shrimp is best when it is heated, and the favorite dish to enjoy it in Japan more than sushi, is the tempura. It must be fried medium rare so the center portion is raw, but warm and juicy. Another popular method is to grill it with salt and citus.
Poaching is a type of moist-heat cooking technique that involves cooking by submerging food in a liquid, such as water, milk, stock or wine. Poaching is differentiated from the other “moist heat” cooking methods, such as simmering and boiling, in that it uses a relatively low temperature. Poaching is often considered as a healthy method of cooking because it does not use fat to cook or flavor the food.
When poaching shrimp for sushi rolls, they should not curl, whether they are used whole or chopped.
Make sure the shrimp is fresh and deveined. Pull off the legs.
Peel off the whole shell.
Make a couple horizontal slits on the belly side. It should be able to sit straight
as so.
Use chop sticks or tongs for support so that it is straight. Immerse into hot water.
The shrimp should come out like so. Trim off the tail.
To learn how to make Shrimp Tempura, check this guide.
