Description
A delicious and crispy Shrimp Tempura Roll combining crunchy tempura shrimp with creamy avocado and fresh vegetables, wrapped in seasoned sushi rice and nori. Perfect for sushi lovers looking to create an authentic Japanese favorite at home.
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
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)
- 4 sheets high-quality nori
Optional Toppings
- Spicy mayo
- Eel sauce
- Sesame seeds
- Thinly sliced green onions
Instructions
- Prepare the Sushi Rice: Rinse 2 cups of sushi rice under cold water until the water runs clear. Cook the rice according to package instructions. While still warm, fold in 3 tablespoons rice vinegar, 1 tablespoon sugar, and ½ teaspoon salt. Mix gently and allow the rice to cool to room temperature for proper sushi texture.
- Make the Shrimp Tempura: Make shallow cuts along the belly side of each shrimp to prevent curling during frying. Prepare the tempura batter by mixing ½ cup flour, ½ cup cornstarch, and ¾ cup ice-cold water until just combined. Heat oil in a deep pan to 350°F (175°C). Dip each shrimp into the batter, then fry until golden and crispy, about 2-3 minutes. Drain on paper towels to remove excess oil.
- Slice Fillings: Thinly slice 1 avocado. Julienne 1 cucumber and optionally add julienned carrots or bell peppers to add extra crunch and color.
- Assemble the Roll: Place a sheet of nori shiny side down on a bamboo sushi rolling mat covered with plastic wrap. Evenly spread about ¾ cup of sushi rice over the nori, leaving a ½-inch border at the top edge. Arrange 3 tempura shrimp horizontally along the rice, then layer with avocado slices and cucumber juliennes. Using the bamboo mat, roll the sushi tightly from the bottom to the top edge and seal the roll by moistening the exposed nori border.
- Slice and Serve: Wet a sharp knife with water to prevent sticking and slice the roll into 6 to 8 even pieces with a gentle sawing motion. Garnish with sesame seeds, thinly sliced green onions, and drizzle with spicy mayo or eel sauce if desired. Serve immediately for best texture and flavor.
Notes
- Make sure the oil temperature remains steady at 350°F for perfectly crispy shrimp tempura.
- Use a sharp wet knife to slice the roll cleanly without squashing it.
- Let the sushi rice cool completely before assembling to avoid soggy nori.
- Optional vegetables like carrots or bell peppers add vibrant color and extra crunch.
- You can prepare the tempura batter just before frying for the best texture.
