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.
Ingredients
Scale
Sushi Rice
- 1 cup Japanese sushi rice
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- Good pinch of salt
Shrimp Tempura
- 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)
Filling
- 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
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
Nutrition
- Serving Size: 8 pieces (half roll)
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 85 mg
Keywords: Shrimp Tempura Roll, Sushi Roll, Homemade Sushi, Tempura Shrimp, Japanese Recipe, Sushi Rice, Tempura Batter
