Tenmusu Recipe

Let’s dive into a culinary adventure and elevate your sushi game with a playful twist—say hello to Tenmusu, where the delightful crunch of tempura shrimp meets the embrace of tender vinegared rice and nori, creating the most irresistible seafood rice balls you’ll ever taste!

Tenmusu is such a lovely food. It brings together two amazing foods: tempura shrimp and rice.

Both of these foods could stand alone as delicious meals, but when you put them together, they make an incredible dish that showcases the best of Japanese cuisine. And then, of course, in my iteration, I always serve it with some optional pickled ginger, wasabi, and soy sauce on the side.

Tenmusu Recipe Ingredients

• Sushi rice: Provides carbohydrates for energy, sticky texture ideal for shaping.
• Shrimp: High in protein, low in calories, adds a rich, savory flavor.
• Rice vinegar: Adds mild acidity, enhances flavor, and preserves rice.
• Nori seaweed: Rich in iodine, adds umami taste, binds ingredients together.
• Tempura flour: Creates a light, crispy batter, complements shrimp’s texture.

Tenmusu Recipe Ingredient Quantities

• 2 cups sushi rice
• 2 1/4 cups water
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 1 teaspoon salt
• 240 grams shrimp, peeled and deveined
• 1 cup tempura flour
• 1 cup ice-cold water
• Vegetable oil, for frying
• 6 sheets nori seaweed
• Salt, to taste
• Pickled ginger (optional for serving)
• Wasabi (optional for serving)
• Soy sauce (optional for serving)

How to Make this Tenmusu Recipe

1. Wash the sushi rice in cold water until the water runs clear. Place in a rice cooker with 2 1/4 cups of water and cook according to the manufacturer’s instructions.

2. Once the rice has been cooked, mix together the rice vinegar, sugar, and, importantly, 1 teaspoon salt in a small bowl until dissolved. This mixture—known in sushi preparation as sushi-su—will flavor the rice and help it taste balanced, i.e., not plain and not overly vinegary. The mixture may now be folded into the rice. Once it’s mixed in gently, the rice is then fanned to help it cool to room temperature.

3. Whisk together the tempura flour and ice-cold water in a bowl until almost completely mixed. It’s okay if some lumps remain; they will dissolve during cooking and result in a lightly textured batter.

4. In a deep pan or fryer, heat the oil to 350°F (175°C).

5. Lightly coat the shrimp with tempura flour, then dip them in the batter. Fry them carefully in hot oil, watching them closely until they become golden brown and crispy. Drain on paper towels, sprinkle with a little salt, and serve.

6. Divide the nori sheets into 12 pieces. Maintain their dryness by placing them in a resealable container.

7. To prevent sticking, your hands must be wet, and take a small handful of rice, shaping it into a compact ball or oblong mound the size of your palm.

8. Embed a tempura shrimp firmly in each mound of rice, making sure it is secure in the way that has made the tempura shrimp an icon of this dish.

9. Take a piece of nori and place it over the mound of shrimp and rice, so it covers the mound nicely. Then, wrap the nori around the other side of the mound, as if you are bringing the two pieces of nori toward each other to hug the mound. If the ends don’t seal together, dab a little water on them to make the nori stick.

10. Accompany the Tenmusu with pickled ginger, wasabi, and soy sauce on the side, if desired.

Tenmusu Recipe Equipment Needed

1. Rice cooker
2. Measuring cups and spoons
3. Colander or fine sieve
4. Small mixing bowl
5. Whisk
6. Deep frying pan or fryer
7. Thermometer (for monitoring oil temperature)
8. Tongs or slotted spoon
9. Paper towels
10. Knife (for cutting nori sheets)
11. Resealable container (for storing nori)
12. Bowl of water (for wetting hands)
13. Serving platter or plates

FAQ

• Q: What is Tenmusu?Tenmusu is a delightful dish from Japan that combines two beloved foods: onigiri (rice balls) and tempura shrimp, wrapped in nori seaweed.
• Q: How do I ensure the tempura batter is crispy?A: Make the tempura batter with ice-cold water and mix it very little. It’s okay to have small lumps in the batter, which can help create the wonderful, crisp texture that tempura is known for.
• Q: Can I use pre-cooked shrimp?For the filling of Tenmusu, it is optimal to use raw shrimp to ensure that the tempura batter, which you deep-fry, has a crunchy coating and that the meat inside is tender and juicy.
• Q: Is it necessary to add rice vinegar, sugar, and salt to the rice?This combination results in sushi rice, which not only tastes good but also has the crucial texture necessary to form onigiri.
• Q: Can Tenmusu be made in advance?A: Fresh is best, but you can get a jump on things and prep everything beforehand. Then, just before you’re ready to serve, assemble the bowls and enjoy. If you’re using rice and shrimp from the fridge, reheat them until warm, not so hot that your next steps can’t be done comfortably.
• Q: What are some suggested sides or accompaniments?Tenmusu is delicious with pickled ginger, wasabi, and soy sauce. You can also serve it with a light miso soup or a simple salad.

Tenmusu Recipe Substitutions and Variations

You can use short-grain or medium-grain white rice to achieve a similar texture instead of using sushi rice.
If you lack rice vinegar, you can use apple cider vinegar or white wine vinegar in its place; however, it will not taste quite the same.

• Substitute apple cider vinegar or white wine vinegar for rice vinegar in equal amounts.
For home-made tempura batter, use a mix of all-purpose flour and cornstarch (2:1 ratio) instead of tempura flour.
If you are out of one specific kind, use any neutral-tasting vegetable oil, such as canola or sunflower oil, for frying.
If nori seaweed is not available, feel free to substitute lettuce leaves for wrapping, but know it will alter the taste and texture.

Pro Tips

1. Rice Consistency Ensure your sushi rice is perfectly cooked by washing it thoroughly until the water runs clear. This removes excess starch, preventing the rice from becoming gummy. Also, let the rice rest for 10 minutes after cooking to allow it to absorb any remaining moisture.

2. Tempura Batter Tip Keep your tempura batter cold by placing the bowl in an ice bath while mixing and frying. This ensures a light, crispy coating as the cold batter reacts with the hot oil.

3. Shrimp Preparation Before coating the shrimp with tempura flour, pat them dry with paper towels. This helps the flour and batter adhere better, resulting in a crispier texture.

4. Oil Temperature Maintain a consistent oil temperature of 350°F (175°C) when frying shrimp. Use a thermometer to monitor the temperature, adjusting the heat as needed to avoid soggy or overcooked tempura.

5. Nori Seal To ensure the nori attaches well around the rice and shrimp, slightly dampen the edges with water before wrapping. This helps the nori stick securely without unraveling.