Dinner

Shrimp Tempura Roll (Easy Steps) Recipe

Name: Shrimp Tempura Roll (Easy Steps) Recipe
Prep time: 25 min
Cook time: 25 min
Total time: 50 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 (quantity as per tempura flour package – approx. 1:1 ratio); ¼ cup plain all-purpose flour; Oil for frying (sunflower oil recommended); 2 seaweed nori sheets; ½ avocado, sliced into thin strips; ½ cucumber, sliced into thin strips; Sesame seeds; *Optional sriracha mayonnaise for drizzling

ByLila Prescott December 26, 2025December 26, 2025

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Introduction

Shrimp Tempura Roll is a delicious and crispy sushi favorite that’s surprisingly easy to make at home. With crunchy tempura shrimp paired with creamy avocado and refreshing cucumber, it’s a perfect combination of textures and flavors. Whether you’re new to sushi-making or looking for a fun project, this recipe guides you through every step.

The image shows a close-up of four sushi rolls arranged in two rows on a white plate with a subtle speckled pattern, placed on a white marbled surface. Each sushi roll has three main layers: a core of shrimp tempura with a golden brown crunchy texture, surrounded by green cucumber and avocado pieces, all wrapped in dark seaweed. The outer layer is sticky white rice sprinkled with black sesame seeds, topped with drizzles of bright orange spicy mayo sauce. In the background, there is a dipping bowl filled with dark soy sauce, and a pair of wooden chopsticks with blue and white patterns rests beside the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup Japanese sushi rice
2 tablespoons rice vinegar

1 teaspoon sugar
Good pinch of salt

8 shrimp tempura (store-bought or homemade)
8 large cleaned and deveined shrimp/prawns

1 cup tempura flour
Ice cold water (amount per tempura flour package instructions)
¼ cup plain all purpose flour

Oil for frying (e.g., sunflower oil)
2 seaweed nori sheets
½ avocado

½ cucumber
Sesame seeds
Optional: sriracha mayonnaise for drizzling

Instructions

Step 1: Wash the sushi rice in a small pot under cold water until the water runs almost clear. Add 1 ¼ cups of water, bring to a boil over medium-high heat, then reduce to low, cover, and cook for 15-20 minutes until water is absorbed.
Step 2: While the rice cooks, heat rice vinegar, sugar, and salt in a small saucepan until sugar dissolves. Remove rice from heat and let steam for 5-10 minutes with lid on.
Step 3: Transfer rice to a large bowl and gently fold in the rice seasoning with a spatula, being careful not to mash the rice.

Step 4: For shrimp tempura, if using store-bought, cook according to package instructions. To make from scratch, wash and dry shrimp with tails on, then make six small slits lengthwise on the inside without cutting through.
Step 5: Flip shrimp so slits face down and press lengthwise with a finger to flatten and straighten shrimp. Trim the tail tips at an angle for neatness.
Step 6: Lightly coat the shrimp in all-purpose flour, then dip in tempura batter made by mixing tempura flour with ice cold water (follow package ratio). Stir batter lightly; lumps are okay.

Step 7: Heat oil in a pot over medium-high heat. Test readiness by dropping a bit of batter into oil; it should float to the top. Dip shrimp in batter, let excess drip off, and fry a few at a time until golden (2-3 minutes). Drain on paper towels.
Step 8: Prepare your sushi rolling station with a bamboo mat wrapped in plastic wrap, a bowl of water, a sharp knife, and a clean towel. Cut nori sheets in half and place shiny side down on the mat.
Step 9: Wet your hands and spread a thin, even layer of sushi rice over the nori. Sprinkle with sesame seeds and press gently. Flip so rice faces down and nori is up (for inside-out rolls).

Step 10: Arrange avocado and cucumber strips horizontally in the center of the nori, place 2 shrimp tempura pieces on top with tails extending outward.
Step 11: Lift the edge of the mat closest to you and fold over the fillings, tucking them in gently. Roll forward using firm, even pressure to form a tight cylinder, shaping and sealing the roll with the mat.
Step 12: Place the roll on a board, cover with plastic wrap, and wet a sharp knife in the water. Cut the roll in half, then each half into halves again, making 6-8 pieces total. Wipe and wet the knife before each cut for clean slices.

Step 13: Remove plastic wrap and repeat the rolling steps for remaining ingredients. Arrange sushi pieces on a serving plate and optionally drizzle with sriracha mayo. Serve with soy sauce, pickled ginger, and wasabi.

Tips & Variations

For extra crunch, use freshly made tempura shrimp instead of store-bought.
Adjust fillings by adding thin carrot strips or pickled radish for more flavor and color.

Use a sharp serrated knife for cleaner sushi slices and prevent rice from sticking.
If you prefer a classic maki roll, skip flipping the nori after spreading rice, keeping seaweed on the outside.

Storage

Store any leftover shrimp tempura rolls in an airtight container in the refrigerator for up to 24 hours. Sushi is best enjoyed fresh as the rice can harden and tempura lose its crispiness. Reheating is not recommended, but if needed, warm gently in a microwave for a few seconds, keeping in mind texture will change.