Description
This Shrimp Tempura Roll recipe combines crispy, golden shrimp tempura with perfectly seasoned sushi rice and fresh vegetables, all wrapped in high-quality nori sheets. Enhanced with optional toppings like spicy mayo and eel sauce, this sushi roll delivers a delightful balance of textures and flavors, perfect for sushi lovers craving a homemade treat.
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 (enough to submerge shrimp)
Sushi Rice
- 2 cups cooked sushi rice (short-grain)
- 3 tbsp rice vinegar
- 1 tbsp sugar
- ½ tsp salt
Fillings and Garnishes
- 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 the rice under cold water until the water runs clear to remove excess starch. Cook the rice according to the package instructions, then gently fold in rice vinegar, sugar, and salt to season. Allow the rice to cool to room temperature before using it to assemble the rolls.
- Make the Shrimp Tempura: Make shallow cuts along the shrimp belly to prevent curling during frying. Prepare the tempura batter by mixing the tempura batter mix or homemade batter until just combined with ice-cold water. Heat oil in a deep pan to 350°F (175°C). Dip each shrimp into the batter, then carefully fry until golden and crispy, about 2-3 minutes per batch. Remove and drain on paper towels to remove excess oil.
- Slice Fillings: Thinly slice the avocado and julienne the cucumber and optional carrots or bell peppers to prepare fresh, crisp vegetable fillings for the roll.
- Assemble the Roll: Place one sheet of nori shiny side down on a bamboo rolling mat covered with plastic wrap. Spread approximately ¾ cup of cooled sushi rice evenly over the nori, leaving a ½-inch border along the edge. Lay 3 shrimp tempura pieces, sliced avocado, and cucumber horizontally along the rice near the edge closest to you. Using the bamboo mat, roll the sushi tightly and evenly, sealing the edge to form a compact roll.
- Slice and Serve: Wet a sharp knife to prevent sticking, then slice the roll into 6 to 8 even pieces using a gentle sawing motion. Garnish the pieces with sesame seeds, thinly sliced green onions, and drizzle with spicy mayo or eel sauce as desired. Serve immediately for best texture and flavor.
Notes
- Using ice-cold water for the tempura batter helps achieve a light and crispy texture.
- Make sure the oil is at the correct temperature (350°F/175°C) to avoid greasy shrimp.
- Keep your knife wet when slicing sushi to prevent rice from sticking and tearing the roll.
- You can substitute tempura batter with pre-made tempura mix for convenience.
- Customize the roll fillings with your favorite vegetables or add pickled ginger on the side for extra flavor.
