Shrimp Tempura Roll is one of those sushi restaurant staples that’s surprisingly easy to make at home with just a few simple tools and ingredients. You get golden crispy shrimp tempura wrapped in seasoned rice with creamy avocado and crunchy cucumber, all rolled up in nori and topped with a spicy sriracha mayo. It’s bold, fresh, and full of texture—exactly what you’d expect from your favorite sushi roll.
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I like making these tempura rolls when friends are coming over or when we’re doing a fun DIY sushi night with family—they’re fun to assemble and always a hit. You can grab all the ingredients at a regular grocery store, and prep most of it ahead. They hold up fine in the fridge, but don’t reheat well and aren’t meant to be frozen, so it’s best to enjoy them cold or fresh.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Shrimp Tempura Roll with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll find this recipe easy to pull off if you follow my simple steps in order—no special skills required.
Season the Sushi Rice
In a small bowl, mix the rice vinegar and sugar, and microwave it for a few seconds to help the sugar dissolve completely. Gently season and fold the vinegar mixture into the cooked sushi rice while it’s still warm using a wooden spoon, rice paddle, or spatula.
I always reach for my bamboo rice paddle—it doesn’t mash the grains and somehow stays way less sticky than anything else I’ve tried.
This step is key to giving your rice the signature tangy flavor and sticky texture that holds the roll together. Set the rice aside and let it cool.
Prep and Flatten the Shrimp
To keep the shrimp from curling while frying, make a few shallow cuts along the inner curve of each piece. A quick snip with these sharp kitchen shears makes it a lot easier than fussing with a paring knife.
Flip the shrimp over, slit-side down, and press gently along the back to help flatten them out. Lightly dust each one with a bit of flour—this helps the tempura batter stick better.
Mix the Shrimp Tempura Batter
In a mixing bowl, whisk together the flour, cornstarch, cold egg, and ice water. Use chopsticks instead of a whisk or spoon to mix—this helps prevent overmixing.
Don’t worry if the batter is slightly lumpy, as the lumps help create a light, airy texture when fried. I mix mine in a stainless steel non-slip bowl that doesn’t budge around while I stir.
Keeping the batter cold is also key to giving your tempura its signature crunch, rather than soaking up too much oil. So, consider placing the bowl over ice if your kitchen is warm.
Fry the Shrimp Tempura
Heat oil in a deep pan or a pot over medium-high heat. Test the oil by dropping in a small bit of batter—it should rise and sizzle right away. I always use a clip-on deep fry thermometer to stay right in that 350°F sweet spot—makes a huge difference in keeping the shrimp crispy and not greasy.
Dip each shrimp into the batter, let the excess drip off, then fry in small batches for about 2–3 minutes or until golden and crispy. Drain on paper towels and let cool slightly before rolling.
Set Up Your Rolling Station
Lay a bamboo sushi mat on a clean flat surface and place a sheet of nori, shiny side down, on top. Wet your hands to prevent the rice from sticking, then press a thin, even layer of sushi rice across the nori. I keep a small ceramic dipping bowl filled with water and a splash of vinegar nearby to quickly dip my fingers and avoid sticky hands.
Leave about 1½ inches of the top edge bare so the sushi roll can seal properly and hold its shape.
Add Tempura Roll Fillings
Add the cucumber sticks and thin avocado slices, then place two shrimp tempura horizontally across the bottom third of the rice with the tails sticking out at both ends.
You want the fillings inside to line up evenly so the roll doesn’t come out lopsided.
Roll and Slice the Rolls
Using the bamboo mat, carefully roll the nori up and over the filling, applying light pressure to shape it into a tight cylinder. Wet the bare edge of the nori to seal the roll.
With a wet, sharp knife, slice the roll into even pieces, cleaning the blade between each cut for best results. I always use this razor-sharp Japanese knife and dip it in water between cuts so I’m not dragging rice across the roll.
Wetting the knife prevents the rice from sticking to the blade, which helps you get cleaner, neater slices without dragging or tearing the roll.
Garnish and Serve
Sprinkle the sliced rolls with black sesame seeds, and drizzle with sriracha or spicy mayo before serving for a creamy, tangy kick that ties all the flavors together and adds a bold finishing touch.
Pair with soy sauce, wasabi, and pickled ginger on the side if you want to boost the flavor, and enjoy!
Shrimp Tempura Roll
Add Preferred SourceEquipment
Ingredients
For the Sushi Rice:
- 2 cups Japanese sushi rice cooked
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
For the Shrimp Tempura:
- 10 large shrimp peeled and deveined
- ⅔ cup all-purpose flour
- ⅓ cup cornstarch
- 1 large egg
- 1 cup very cold water
- Oil for frying
For the Filling:
- 2 seaweed nori sheets
- ½ avocado
- ½ cucumber
- Black sesame seeds
- Sriracha mayonnaise for drizzling
Instructions
- In a small bowl, mix the rice vinegar and sugar (microwave briefly to help dissolve). Add the mixture to the cooked rice and gently fold using a wooden spoon or spatula. Set aside to cool.2 tablespoons rice vinegar, 1 teaspoon sugar, 2 cups Japanese sushi rice
- To straighten the shrimp, make 5–6 shallow cuts along the inner curve. Flip them slit-side down on a cutting board and gently press along the back to flatten. Lightly dust each shrimp with flour.10 large shrimp
- In a bowl, whisk together flour, cornstarch, egg, and ice-cold water. Use chopsticks and don’t overmix—it’s okay if the batter is slightly lumpy.⅔ cup all-purpose flour, ⅓ cup cornstarch, 1 large egg, 1 cup very cold water
- Heat oil in a deep pan over medium-high heat. Drop in a bit of batter—if it floats and sizzles, it's ready. Dip each shrimp in the batter, letting excess drip off, then fry in batches for 2–3 minutes until golden. Drain on paper towels and let cool slightly.Oil
- Place a bamboo sushi mat on a clean surface and lay one nori sheet on top, shiny side down. Wet your hands and gently spread a thin, even layer of rice over the nori, leaving a 1½-inch strip uncovered at the top.
- Lay cucumber, avocado, and 2 shrimp tempura in a line near the bottom of the rice. Position the shrimp so tails stick out at both ends.½ cucumber, ½ avocado
- Roll tightly from the bottom, using the mat to press gently but firmly as you go. Wet the bare strip of nori to seal.2 seaweed nori sheets
- Using a sharp, wet knife, slice the roll into even pieces, cleaning the blade between cuts for best results.
- Sprinkle with black sesame seeds and drizzle with sriracha mayo. Serve with soy sauce on the side.Black sesame seeds, Sriracha mayonnaise
Notes
- Season Your Rice: Use short-grain Japanese sushi rice and don’t skip seasoning it for the best texture and flavor. Let it cool before rolling so the nori doesn’t get soggy.
- Straighten the Shrimp: Those shallow cuts help the shrimp stay straight as they cook, making it easier to build neat, even sushi rolls.
- Keep the Batter Cold: The crispiness comes from cold batter hitting hot oil—use ice water and work quickly.
- Test the Oil First: A drop of batter should rise and sizzle instantly—if it sinks, your oil needs more time to heat up.
- Fry in Small Batches: Crowding the pan drops the oil temperature and results in greasy shrimp. Give them room to cook properly.
- Seal the Nori Properly: Wet the edge of the nori seaweed sheets just enough to help them stick without soaking them. This holds the roll together as you slice through it.
- Use a Wet Knife: A clean, damp knife keeps the rice from sticking and helps you get cleaner, restaurant-style cuts.
- Serve Fresh: Shrimp tempura loses its crunch quickly, so these rolls are best enjoyed within an hour of making them.
Nutrition
Recipe Notes and Expert Tips
I’ve put together some helpful tips for you to make sure your shrimp tempura sushi rolls turn out just right.
- Season Your Rice: Use short-grain Japanese sushi rice and don’t skip seasoning it for the best texture and flavor. Let it cool before rolling so the nori doesn’t get soggy.
- Straighten the Shrimp: Those shallow cuts help the shrimp stay straight as they cook, making it easier to build neat, even sushi rolls.
- Keep the Batter Cold: The crispiness comes from cold batter hitting hot oil—use ice water and work quickly.
- Test the Oil First: A drop of batter should rise and sizzle instantly—if it sinks, your oil needs more time to heat up.
- Fry in Small Batches: Crowding the pan drops the oil temperature and results in greasy shrimp. Give them room to cook properly.
- Seal the Nori Properly: Wet the edge of the nori seaweed sheets just enough to help them stick without soaking them. This holds the roll together as you slice through it.
- Use a Wet Knife: A clean, damp knife keeps the rice from sticking and helps you get cleaner, restaurant-style cuts.
- Serve Fresh: Shrimp tempura loses its crunch quickly, so these rolls are best enjoyed within an hour of making them.
How to Store Leftovers
If you have leftover shrimp tempura rolls, store them in an airtight container lined with a damp paper towel to help the rice stay soft. Keep in the fridge for up to 1–2 days. The tempura won’t stay crispy, but the flavors will still be good.
Reheating isn’t recommended, as it can dry out the rice and make the shrimp coating soggy. This recipe also doesn’t freeze well—the texture won’t hold up after thawing. So, it’s best to eat them fresh while they’re still crispy.
What to Serve With Shrimp Tempura Roll
Shrimp Tempura Rolls go great with classic Japanese sides like miso soup, edamame, or a crisp seaweed salad. You can also pair them with gyoza, a cold soba noodle salad, or lightly pickled vegetables to balance the richness of the fried shrimp.
Drizzle extra spicy mayonnaise or a bit of sweet eel sauce over the rolls for more flavor, or add crab sticks to the filling if you want to bulk them up. A cold green tea or light Japanese beer rounds out the meal nicely.
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