Tenmusu (Shrimp Tempura Rice Balls)
Originating in Nagoya, Tenmusu are bite-sized rice balls (onigiri) wrapped in crisp nori, featuring a whole piece of crunchy, soy-glazed shrimp tempura tucked inside with the crispy tail poking proudly out of the top.
- 4 pieces freshly fried Shrimp Tempura
- 2 cups Warm cooked white rice
- 2 tbsp Soy sauce
- 1 tbsp Mirin
- 1 tsp Sugar
- 2 sheets Nori seaweed cut into thick strips
- 1 pinch Salt for handling rice
Make the Glaze: In a small pan, simmer the soy sauce, mirin, and sugar for 1 minute until it reduces into a thick, sweet glaze. Remove from heat.
Glaze the Shrimp: Dip the freshly fried, hot shrimp tempura completely into the sweet soy glaze so they are heavily coated.
Prepare to Shape: Wet your hands with water and rub them with a small pinch of salt to prevent the rice from sticking and to season the onigiri.
Form the Tenmusu: Take a small handful of warm rice. Place a glazed shrimp tempura vertically in the center of the rice, making sure the crispy tail sticks out of the top. Gently squeeze the rice firmly around the body of the shrimp, forming a small, tight, triangular or round shape.
Wrap and Serve: Take a thick strip of crisp Nori seaweed and wrap it around the base of the rice ball, leaving the top rice and the tempura tail fully exposed. Eat while the rice is warm and the shrimp is crunchy.
Keyword Bento, Nagoya, Onigiri, Rice Ball, Shrimp, Snack, Tempura