Shrimp Tempura Roll
The shrimp tempura roll is a classic sushi favourite, combining crispy tempura shrimp, creamy avocado, and tangy sushi rice, all wrapped in a delicate sheet of nori.
Ingredients
Shrimp Tempura:
- 12 large shrimp, peeled, deveined, and tails removed
- 1 cup tempura batter mix or homemade (½ cup flour, ½ cup cornstarch, ¾ cup ice-cold water)
- Oil for frying
Sushi Rice:
- 2 cups cooked sushi rice (short-grain)
- 3 tbsp rice vinegar
- 1 tbsp sugar
- ½ tsp salt
Fillings:
- 1 avocado, sliced
- 1 cucumber, julienned
- julienned carrots or bell peppers Optional
Nori Sheets:
- 4 sheets of high-quality nori
Optional Toppings and Sauces:
- Spicy mayo
- Eel sauce
- Sesame seeds
- Thinly sliced green onions
Instructions
Prepare the Sushi Rice
- Rinse the Rice: Rinse 2 cups of sushi rice under cold water until the water runs clear.
- Cook the Rice: Cook the rice according to package instructions in a rice cooker or stovetop.
- Season the Rice: Mix 3 tablespoons rice vinegar, 1 tablespoon sugar, and ½ teaspoon salt in a small bowl. Gently fold the mixture into the warm rice and let it cool to room temperature.
Make the Shrimp Tempura
- Prepare the Shrimp: Make shallow cuts along the belly of each shrimp to prevent curling during frying.
- Mix the Batter: Prepare tempura batter according to package instructions or whisk together the homemade mix with ice-cold water.
- Fry the Shrimp: Heat oil in a skillet to 350°F (175°C). Dip each shrimp in the batter and fry until golden and crispy. Drain on a wire rack or paper towel.
Slice the Fillings
- Avocado: Cut the avocado in half, remove the pit, and slice into thin pieces.
- Cucumber: Peel and slice the cucumber into thin matchsticks.
- Additional Fillings: If using carrots or bell peppers, julienne them into thin strips.
Assemble the Roll
- Place the Nori: Lay a nori sheet shiny side down on a bamboo sushi mat wrapped in plastic wrap.
- Add the Rice: Spread about ¾ cup of prepared sushi rice evenly over the nori, leaving a ½-inch border at the top.
- Add the Fillings: Place 3 shrimp tempura, avocado slices, and cucumber strips horizontally across the centre of the rice.
- Roll the Sushi: Lift the bamboo mat’s edge and gently roll it over the fillings, applying light pressure to tighten the roll. Seal the roll with the uncovered edge of the nori.
Slice and Serve
- Prepare the Knife: Wet a sharp knife with water to prevent sticking.
- Slice the Roll: Cut the roll into 6–8 even pieces using a gentle sawing motion. Clean the knife between cuts for clean edges.
- Plate and Garnish: Arrange the slices on a serving plate. Garnish with sesame seeds, green onions, and a drizzle of spicy mayo or eel sauce.
Nutrition
Calories: 250kcal
Tried this recipe?Let us know how it was!
