Description
This Shrimp Tempura Roll recipe combines crispy golden shrimp tempura with fresh avocado, cucumber, and sushi rice wrapped in nori sheets for a classic Japanese sushi experience at home. The roll is complemented by optional toppings like spicy mayo, eel sauce, sesame seeds, and green onions to enhance the flavor and presentation.
Ingredients
Scale
Shrimp Tempura
- 12 large shrimp, peeled, deveined, tails removed
- 1 cup tempura batter mix or homemade batter (½ cup flour, ½ cup cornstarch, ¾ cup ice-cold water)
- Oil for frying (vegetable or canola oil)
Sushi Rice
- 2 cups cooked sushi rice (short-grain)
- 3 tbsp rice vinegar
- 1 tbsp sugar
- ½ tsp salt
Fillings and Toppings
- 1 avocado, sliced
- 1 cucumber, julienned
- Julienned carrots or bell peppers (optional)
- 4 sheets high-quality nori
- Optional toppings: spicy mayo, eel sauce, sesame seeds, thinly sliced green onions
Instructions
- Prepare the Sushi Rice: Rinse 2 cups of sushi rice under cold water several times until the water runs clear to remove excess starch. Cook the rice according to package instructions, then gently fold in 3 tablespoons of rice vinegar, 1 tablespoon sugar, and ½ teaspoon salt. Allow the rice to cool to room temperature before using.
- Make the Shrimp Tempura: Make shallow cuts along the belly of each shrimp to prevent curling during frying. Prepare the tempura batter by mixing ½ cup flour, ½ cup cornstarch, and ¾ cup ice-cold water, or use 1 cup of pre-made tempura batter mix. Heat oil in a deep pan to 350°F (175°C). Dip each shrimp into the batter, then fry until golden and crispy, about 2-3 minutes. Drain on paper towels to remove excess oil.
- Slice Fillings: Thinly slice the avocado and julienne the cucumber as well as optional carrots or bell peppers to prepare the fresh vegetable fillings.
- Assemble the Roll: Place one sheet of nori, shiny side down, on a bamboo sushi rolling mat covered with plastic wrap. Evenly spread approximately ¾ cup of sushi rice over the nori sheet, leaving a ½-inch border at the top edge. Lay 3 pieces of shrimp tempura horizontally on the rice along with slices of avocado and cucumber. Using the bamboo mat, roll the sushi tightly from the bottom to the top edge, sealing the edge to complete the roll.
- Slice and Serve: Wet a sharp sushi knife with water to prevent sticking, then slice the roll into 6–8 equal pieces using a gentle sawing motion. Garnish each piece with sesame seeds, thinly sliced green onions, and optionally drizzle with spicy mayo or eel sauce before serving.
Notes
- Using ice-cold water for the tempura batter helps create a light, crispy coating.
- Make sure the oil is at the correct temperature (350°F/175°C) to ensure even frying without greasiness.
- Wet your knife before slicing the roll to prevent rice from sticking and to make clean cuts.
- Allow sushi rice to cool properly to avoid soggy rolls and to improve texture.
- Optional vegetables like carrots or bell peppers add color and crunch to the roll.
