Shrimp Tempura Roll
Making this Shrimp Tempura Roll in your own kitchen is simpler than it sounds, and you'll be surprised that it's just as good, or (probably) even more delicious than those you order at your favorite sushi spot. It's easy to prep, fun to roll, and perfect for sharing with friends or family. You can make the rice and slice the cucumber and avocado ahead of time to save time, and leftovers hold up well in the fridge. Just skip reheating or freezing—they’re meant to be eaten fresh or cold.
Equipment
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
Calories: 605kcalCarbohydrates: 97gProtein: 26gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.02gCholesterol: 208mgSodium: 621mgPotassium: 561mgFiber: 7gSugar: 4gVitamin A: 556IUVitamin C: 8mgCalcium: 99mgIron: 3mg
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