Name: Shrimp Tempura Roll (Easy Steps) Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: Japanese
Ingredients: 1 cup Japanese sushi rice; 2 tablespoons rice vinegar; 1 teaspoon sugar; Good pinch of salt; 8 large cleaned and deveined shrimp/prawns (tails on); 1 cup tempura flour; Ice cold water (amount as per tempura flour package, approx. 1 cup); ¼ cup plain all purpose flour; Oil for frying (such as sunflower oil); 2 seaweed nori sheets; ½ avocado, sliced into thin strips; ½ cucumber, sliced into thin strips; Sesame seeds (for sprinkling); Optional: Sriracha mayonnaise for drizzling

Jump to Recipe

If you’re looking for a fun, flavorful sushi experience that brings a satisfying crunch and creamy freshness together, then let me introduce you to the Shrimp Tempura Roll (Easy Steps). This dish is one of my all-time favorites because it’s not only delicious but also surprisingly approachable to make at home. Imagine crispy, golden shrimp tempura wrapped in seasoned sushi rice and nori, paired with silky avocado and refreshing cucumber—it’s a perfect bite every time. Whether you’re a sushi newbie or a seasoned home cook, these easy steps break down the process in a way that’s both enjoyable and rewarding.

Shrimp Tempura Roll (Easy Steps) Recipe - Recipe Image

Ingredients You’ll Need

Believe it or not, the ingredients for this shrimp tempura roll are simple yet essential to nailing that balance of texture, flavor, and color. Each component plays a special role, from the sticky sushi rice to the crispy shrimp and fresh veggies, creating a dish that’s as beautiful as it is tasty.

Japanese sushi rice: This short-grain rice is sticky enough to hold the roll together while staying fluffy and flavorful.
Rice vinegar: Adds that signature tang and shine to the rice, balancing the flavors perfectly.
Sugar and salt: Help round out the rice seasoning for a subtly sweet and savory taste.
Shrimp tempura: Crispy and golden, these are the star of the show, offering that irresistible crunch.
Tempura flour and all-purpose flour: These give the shrimp its light, airy coating that fries up beautifully.
Ice cold water: Essential for making the tempura batter light and crispy.
Sunflower oil or any neutral oil: Perfect for frying the shrimp without overpowering flavors.
Seaweed nori sheets: The classic sushi wrapping that provides a subtle ocean flavor and structure.
Avocado: Brings a creamy texture that pairs wonderfully with the crunchy shrimp.
Cucumber: Adds fresh, crisp notes that lighten each bite.
Sesame seeds: Sprinkle these on for an extra nuttiness and visual appeal.
Sriracha mayonnaise (optional): Drizzle on top to add a spicy, creamy kick.

How to Make Shrimp Tempura Roll (Easy Steps)

Step 1: Prepare the Sushi Rice

Start by washing the Japanese sushi rice until the water runs almost clear. This removes excess starch, giving you that perfect sticky but fluffy texture. Cook the rice with the right amount of water and then season it gently with a warm mixture of rice vinegar, sugar, and salt. Folding the rice carefully preserves its texture and ensures every grain is deliciously coated.

Step 2: Make the Shrimp Tempura

If you’re using pre-made shrimp tempura from the store, you can skip to the frying step, but making them from scratch takes this roll to the next level. Clean and devein large shrimp but keep the tails for a pretty finishing touch. Create small slits to straighten them out, coat lightly in all-purpose flour, then dip in a chilled tempura batter made from tempura flour and ice-cold water. Fry them until golden and crispy and set aside on paper towels to absorb excess oil. This step really cranks up the crunch factor!

Step 3: Assemble the Roll

Wrap your bamboo sushi mat with plastic wrap for easy cleaning. Place a half sheet of nori shiny side down, spread out a thin, even layer of sushi rice using wet hands, and sprinkle on sesame seeds. Flip the nori so the rice is touching the mat—this creates the traditional inside-out (uramaki) roll look. Line avocado slices, cucumber strips, and two shrimp tempura pieces in the center. Using the mat, roll it tightly but gently to form a neat cylinder. Slice carefully with a wet, sharp knife to get perfect bite-sized pieces.

How to Serve Shrimp Tempura Roll (Easy Steps)

Garnishes

Adding simple garnishes can elevate your shrimp tempura roll and make it feel like a restaurant dish. Classic pickled ginger and a dab of wasabi bring extra zing, while a drizzle of sriracha mayonnaise introduces a creamy heat that pairs beautifully with the crunchy shrimp. Sprinkle toasted sesame seeds or finely chopped green onions on top for added flavor and texture.

Side Dishes

Complete your meal with traditional Japanese sides like miso soup or seaweed salad for freshness and warmth. A light edamame appetizer or a crisp cucumber sunomono salad also work wonderfully, balancing the richness of the tempura rolls and keeping the meal bright and satisfying.

Creative Ways to Present

Presentation is half the fun with sushi! Arrange your shrimp tempura rolls on a long platter with alternating colors of avocado slices and cucumber ribbons. Serve alongside small dipping bowls of soy sauce infused with a few drops of citrus or a touch of grated ginger. For a playful twist, try stacking rolls or placing them in a sushi boat for a festive gathering.

Make Ahead and Storage

Storing Leftovers

Shrimp tempura rolls are best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator. Keep in mind that the tempura will lose its crunch and the nori might become a bit soft as the rice absorbs moisture.

Freezing

Freezing sushi rolls is generally not recommended because the texture of the rice and tempura suffer after thawing. If you want to save time later, consider freezing just the shrimp tempura separately and making fresh rice and rolls on serving day.

Reheating

To gently reheat leftover tempura shrimp, use an oven or air fryer at a low temperature to crisp them back up without drying them out. Avoid microwaving as it makes the tempura soggy and the rice chewy.

FAQs

Can I use regular flour instead of tempura flour?

While tempura flour is specially formulated for a light, crispy batter, you can mix all-purpose flour with cornstarch as a substitute. However, you might not get the same delicate crunch that tempura flour provides.

What type of shrimp is best for tempura rolls?

Large, peeled and deveined shrimp with tails on are ideal because they’re easier to handle and have a nice shape for rolling. Keeping the tails adds a lovely visual touch and a bit of texture contrast.

Is it necessary to make an inside-out roll?

No! You can absolutely make your shrimp tempura roll the traditional way with nori on the outside. The inside-out (uramaki) style is just a popular variation that showcases the sesame-speckled rice on the outside.

How do I keep my sushi rice from sticking to my hands?

Dipping your hands in a small bowl of water before handling the rice helps prevent sticking, making it easier to spread the rice evenly without it clumping or pulling apart.

Can I substitute avocado if I’m allergic?

Definitely! Try thin slices of mango or cream cheese as a creamy alternative that complements the tempura shrimp nicely and adds a unique twist.

Final Thoughts

Making the Shrimp Tempura Roll (Easy Steps) at home is such a rewarding experience—it’s fun, creative, and the result always brings smiles around the table. Don’t be intimidated by the process; once you get the hang of the simple steps, you’ll be rolling like a pro in no time. Give this recipe a go, share it with friends, and enjoy every crunchy, creamy bite of your homemade sushi adventure!

Shrimp Tempura Roll (Easy Steps) Recipe

★★★★★

4.9 from 15 reviews

Author: lilan
Total Time: 45 minutes
Yield: 2 rolls (16 pieces) 1x
Diet: Halal

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Description

This Shrimp Tempura Roll recipe provides easy-to-follow steps to create delicious and crispy shrimp tempura sushi rolls at home. Featuring perfectly cooked sushi rice, crispy shrimp tempura, fresh avocado, and cucumber wrapped in nori and finished with optional sriracha mayonnaise, this dish is ideal for sushi lovers looking for a homemade touch.

Instructions

Cook Sushi Rice: Wash the sushi rice in a small pot until the water runs almost clear. Add 1 ¼ cups of water and cook over medium-high heat. When boiling, reduce to low heat, cover with a lid, and cook for 15-20 minutes until water is absorbed. Meanwhile, heat rice vinegar, sugar, and salt in a small pan until sugar dissolves. Remove cooked rice from heat and let it steam with the lid on for 5-10 minutes. Transfer rice to a bowl and gently fold in the vinegar seasoning without over mixing.
Prepare Shrimp Tempura: If using pre-packaged shrimp tempura, follow package instructions to fry or bake. To make fresh, wash and pat dry shrimps with tails on. Make 6 small slits lengthwise on the inside of each shrimp to straighten them, then flatten by pressing down gently. Clean and trim tail tips. Coat shrimps lightly with all-purpose flour. In a separate bowl, sift tempura flour and mix with ice-cold water according to package instructions, stirring lightly and leaving some lumps. Heat oil in a pot over medium-high heat. Dip each shrimp in tempura batter, let excess drip off, and fry in hot oil until golden (2-3 minutes). Drain on paper towels.
Assemble Rolls: Wrap a bamboo sushi mat with plastic wrap. Cut each nori sheet in half and place shiny side down on mat. Wet hands and spread a thin, even layer of sushi rice over nori. For inside-out roll (uramaki), sprinkle sesame seeds on rice and press lightly, then flip nori so rice is down. Lay avocado, cucumber, and 2 shrimp tempura in a horizontal line on nori. Roll the mat over the filling, tucking in tightly and rolling gently to form a cylinder. Use wet knife to slice the roll into 6-8 pieces, wiping knife clean between cuts. Repeat for remaining ingredients.
Serve: Remove plastic wrap and arrange shrimp tempura rolls on a plate. Drizzle with optional sriracha mayonnaise. Serve with soy sauce, pickled ginger, and wasabi on the side for an authentic sushi experience.

Notes

For best texture, use ice-cold water in the tempura batter and avoid over mixing to keep it light and crispy.
If you prefer a simpler roll, omit the step of flipping the nori for an outside seaweed maki roll.
Use a sharp knife dipped in water before each slice to prevent the rice from sticking and to get clean sushi slices.
Shrimp can be prepared a day ahead, but assemble rolls just before serving for freshness.
Sriracha mayonnaise can be made by mixing mayonnaise with sriracha sauce to taste.

Prep Time: 25 minutes
Cook Time: 20 minutes
Category: Sushi, Appetizer
Method: Frying, Rolling
Cuisine: Japanese