Description
Learn how to make delicious Shrimp Tempura Rolls with crispy shrimp tempura, seasoned sushi rice, and fresh avocado and cucumber in an easy-to-follow recipe perfect for sushi lovers.
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 (quantity as per tempura flour package – approx. 1:1 ratio)
- ¼ cup plain all-purpose flour
- Oil for frying (sunflower oil recommended)
Roll Assembly
- 2 seaweed nori sheets
- ½ avocado, sliced into thin strips
- ½ cucumber, sliced into thin strips
- Sesame seeds
- *Optional sriracha mayonnaise for drizzling
Instructions
- Cook Sushi Rice: Rinse the sushi rice under cold water until the water runs mostly clear. Combine rice with 1 ¼ cups water in a small pot, bring to boil over medium-high heat, then reduce to low, cover and simmer for 15-20 minutes until water is absorbed.
- Season Rice: While rice cooks, heat rice vinegar, sugar, and salt in a small saucepan over medium heat just until sugar dissolves. Once rice is cooked, let it steam 5-10 minutes with lid on, then transfer to a large bowl. Pour vinegar seasoning over rice and gently fold with a spatula to evenly season without mashing the rice.
- Prepare Shrimp Tempura: If using pre-made shrimp tempura, cook as directed. Otherwise, wash and pat dry shrimp with tails intact. Make 6 small lengthwise slits on the inside of each shrimp without cutting through, then press down to flatten shrimp lengthwise. Trim the tail tips at an angle.
- Coat Shrimp: Lightly dust shrimp with all-purpose flour. Prepare tempura batter by sifting tempura flour into a bowl, adding ice-cold water at a 1:1 ratio according to package instructions, and lightly stirring with chopsticks; small lumps are okay.
- Fry Shrimp: Heat oil in a pot over medium-high heat until hot (test by dropping a bit of batter—should float). Dip shrimp into batter, let excess drip off, and fry shrimp in batches for 2-3 minutes until lightly golden. Drain on paper towels.
- Assemble Rolls: Wrap a sushi mat (makisu) in plastic wrap. Cut each nori sheet in half and place shiny side down on the mat. With wet hands, spread a thin layer of sushi rice evenly over nori. For inside-out rolls, sprinkle sesame seeds on rice and press gently, then flip so rice faces down and nori is on top. Place avocado and cucumber strips horizontally in center, then 2 tempura shrimp on top with tails outward.
- Roll Sushi: Lift edge of mat closest to you and fold over fillings, tucking them in with fingertips. Roll forward gently but firmly into a tight cylinder, using the mat to shape the roll and clean edges.
- Slice Rolls: Place roll on cutting board and cover with plastic wrap. Dip a sharp knife in water and slice roll into halves, then quarters, and finally into 6 or 8 pieces total. Wipe and wet knife between cuts for clean slices. Repeat for remaining rolls.
- Serve: Arrange shrimp tempura rolls on a serving plate, drizzle with optional sriracha mayonnaise and serve with soy sauce, pickled ginger, and wasabi on the side.
Notes
- Make sure tempura batter is cold and lightly mixed for the crispiest results.
- Use a sharp knife dipped in water to slice sushi cleanly and avoid squashing rolls.
- For quicker cooking, pre-made shrimp tempura can be used and prepared according to package instructions.
- Adjust the amount of avocado and cucumber to taste or add other fillings like crab or cream cheese.
- Sriracha mayonnaise adds a spicy creaminess but can be omitted for a cleaner flavor.
- Keep your hands wet while handling sushi rice to prevent sticking.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Japanese
Keywords: Shrimp Tempura Roll, Sushi Recipe, Japanese Food, Tempura Shrimp, Homemade Sushi, Sushi Roll
