If you have ever savored sushi at a restaurant and wished you could recreate that perfectly crispy, flavorful bite at home, this Shrimp Tempura Roll Recipe is exactly what you need. Imagine tender shrimp enveloped in a light, crispy tempura batter, paired with creamy avocado, fresh crunch from cucumber, and the subtle tang of seasoned sushi rice—all wrapped in crisp seaweed and topped with delicious sauces. This recipe brings a restaurant-quality experience right to your kitchen, combining simple ingredients and straightforward techniques to craft a roll that’s as fun to make as it is to eat.

Ingredients You’ll Need
Each ingredient in this Shrimp Tempura Roll Recipe is essential, lending the perfect blend of textures and flavors that balance crispiness, creaminess, and freshness. From the crunchy shrimp tempura to the silky smoothness of avocado and the tangy brightness of seasoned sushi rice, every component plays a crucial role.
- 12 large shrimp, peeled and deveined: Choosing fresh, large shrimp will ensure a perfectly juicy tempura center.
- 1 cup tempura batter mix or homemade batter: The light and airy batter guarantees that signature crunch without heaviness.
- Oil for frying: Use a neutral oil with a high smoke point like canola or vegetable oil for optimal frying results.
- 2 cups cooked sushi rice: Short-grain rice works best for stickiness, allowing your roll to hold its shape.
- 3 tbsp rice vinegar: Adds the delicate tang that balances the richness of tempura shrimp and avocado.
- 1 tbsp sugar: Provides a subtle sweetness to the sushi rice.
- ½ tsp salt: Enhances all the rice flavors.
- 1 avocado, sliced: Offers creamy texture and buttery flavor to complement the crispiness.
- 1 cucumber, julienned: Adds refreshing crunch and bright green color.
- Julienned carrots or bell peppers (optional): Offers extra crunch and a pop of vibrant color if desired.
- 4 sheets high-quality nori: Fresh nori imparts that essential roasted seaweed flavor and holds the roll together.
- Optional toppings: Spicy mayo, eel sauce, sesame seeds, and thinly sliced green onions elevate the flavor and presentation.
How to Make Shrimp Tempura Roll Recipe
Step 1: Prepare the Sushi Rice
Start by rinsing the short-grain sushi rice under cold water repeatedly until the water runs clear; this removes excess starch and prevents clumping. Cook the rice according to package instructions, then carefully fold in the rice vinegar, sugar, and salt while the rice is still warm. This seasoning gives the rice its characteristic tang and subtle sweetness. Allow the rice to cool to room temperature before assembling your rolls.
Step 2: Make the Shrimp Tempura
To keep your shrimp straight and avoid curling while frying, make shallow cuts along the belly side. Prepare the tempura batter, whether from store-bought mix or your light homemade blend of flour, cornstarch, and ice-cold water. Heat oil to 350°F (175°C) in a deep pan or fryer. Dip each shrimp into the batter, then carefully place them into the hot oil. Fry until they turn golden and achieve that perfect crispy coating, about 2-3 minutes. Transfer to paper towels to drain any excess oil.
Step 3: Slice the Fillings
While your shrimp cool slightly, thinly slice the avocado and julienne the cucumber. If you prefer, add some julienned carrots or bell peppers for a colorful twist and extra crunch. The freshness of these ingredients provides a lovely contrast to the fried shrimp.
Step 4: Assemble the Roll
Lay a sheet of nori, shiny side down, on your bamboo rolling mat lined with plastic wrap to prevent sticking. Evenly spread about three-quarters of a cup of the seasoned sushi rice onto the nori, leaving a half-inch border free on one edge. Arrange three shrimp tempura pieces horizontally across the rice, then layer avocado, cucumber, and any optional veggies on top. Using the bamboo mat, roll tightly and evenly, sealing the edge with a bit of water for adhesion.
Step 5: Slice and Serve
Dampen a very sharp knife to prevent sticking and slice your roll into 6 to 8 even pieces using a gentle sawing motion. Sprinkle sesame seeds and green onions on top for texture and color, then finish with a drizzle of spicy mayo or eel sauce for that perfect umami-rich touch.
How to Serve Shrimp Tempura Roll Recipe

Garnishes
Garnishes like toasted sesame seeds, a sprinkle of thinly sliced green onions, or a drizzle of spicy mayo and eel sauce not only boost the visual appeal but add layers of flavor that make each bite memorable and exciting. These small touches turn a simple roll into a culinary treat.
Side Dishes
Consider pairing your Shrimp Tempura Roll Recipe with light sides such as miso soup, seaweed salad, or edamame for a well-rounded meal. These accompaniments complement the crispy rolls without overwhelming their delicate flavors.
Creative Ways to Present
Impress guests by presenting your rolls on a wooden sushi board with bamboo leaves as a natural base. Add small bowls of pickled ginger, wasabi, and soy sauce to provide that authentic sushi experience. For a fun twist, serve with colorful dipping sauces or pair the rolls with chilled sake for an elegant dining moment.
Make Ahead and Storage
Storing Leftovers
While sushi is best enjoyed fresh, you can store leftover Shrimp Tempura Roll Recipe pieces in an airtight container in the refrigerator for up to 24 hours. To maintain some crunch, store tempura shrimp separately if possible and add just before serving.
Freezing
Freezing sushi rolls is generally not recommended as the texture of rice and tempura shrimp will suffer. If you must freeze, wrap tightly in plastic wrap and place in a freezer-safe bag but expect some loss in quality upon thawing.
Reheating
If you want to reheat tempura shrimp, it’s best to remove it from the roll and crisp it up in a hot oven or air fryer briefly. Avoid microwaving sushi rolls as it will make the rice gummy and the nori soggy.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw them completely, pat dry to remove excess moisture, and proceed with the tempura batter. This helps ensure the shrimp fry up crisp and delicious.
What type of rice is best for sushi rolls?
Short-grain sushi rice is ideal because of its sticky texture, which helps the roll hold together. Long-grain rice tends to be too dry and won’t provide the same cohesive texture.
Is there a substitute for rice vinegar in the sushi rice?
If you don’t have rice vinegar, you can use white vinegar with a bit of sugar, but rice vinegar’s milder and sweeter flavor makes it the best choice for authentic taste.
Can I make the tempura batter from scratch?
Yes! Using equal parts flour and cornstarch plus ice-cold water creates a light, bubbly batter. The key is to mix gently and keep the batter cold to achieve that signature tempura crispiness.
How do I prevent the shrimp from curling while frying?
Making shallow cuts along the shrimp belly relaxes the muscle and keeps them straight when frying, resulting in beautifully shaped tempura shrimp inside your roll.
Final Thoughts
Making this Shrimp Tempura Roll Recipe at home is a rewarding adventure that invites you to enjoy the flavors and textures of a classic sushi favorite with your own personal twist. Whether you’re impressing friends or simply treating yourself, the crispy shrimp, creamy avocado, and perfectly seasoned rice come together in a way that feels both special and comforting. I can’t wait for you to try it and fall in love with making sushi at home!
Print
Shrimp Tempura Roll Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 1 serving (1 roll, 6-8 pieces)
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
Description
Enjoy a delicious Shrimp Tempura Roll featuring crispy tempura shrimp, perfectly seasoned sushi rice, and fresh avocado and cucumber, all rolled in high-quality nori. This sushi roll combines crunchy texture and creamy fillings with optional spicy mayo and eel sauce for added flavor, making it a perfect treat for sushi lovers.
Ingredients
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 (enough to deep fry)
Sushi Rice
- 2 cups cooked sushi rice (short-grain)
- 3 tbsp rice vinegar
- 1 tbsp sugar
- ½ tsp salt
Fillings and Garnishes
- 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 the sushi rice under cold water repeatedly until the water runs clear to remove excess starch. Cook the rice according to the package instructions. While still warm, gently fold in rice vinegar, sugar, and salt to season. Allow the rice to cool to room temperature before assembling.
- Make the Shrimp Tempura: Make shallow cuts along the belly of each shrimp to prevent curling during frying. Prepare the tempura batter mixing the ingredients so it’s cold and smooth. Heat oil in a deep pan to 350°F (175°C). Dip each shrimp into the batter to coat evenly, then carefully fry until golden and crispy, about 2-3 minutes. Drain shrimp on paper towels to remove excess oil.
- Slice Fillings: Slice the avocado thinly. Julienne the cucumber and optional carrots or bell peppers into thin strips for filling.
- Assemble the Roll: Place a sheet of nori shiny side down on a bamboo sushi mat covered with plastic wrap. Spread approximately ¾ cup of seasoned sushi rice evenly over the nori, leaving a ½-inch border at the top edge. Arrange 3 pieces of shrimp tempura, avocado slices, and cucumber strips horizontally across the rice. Using the bamboo mat, roll the sushi tightly, sealing the edge with a little water.
- Slice and Serve: Wet a sharp knife to prevent sticking and slice the roll carefully into 6 to 8 equal pieces using a gentle sawing motion. Garnish each piece with sesame seeds, thinly sliced green onions, and drizzle with spicy mayo or eel sauce as desired.
Notes
- Use ice-cold water for the tempura batter to ensure a light, crispy texture.
- Ensure oil temperature remains steady at 350°F to avoid greasy or undercooked tempura.
- Handle sushi rice gently to maintain its texture and prevent it from becoming mushy.
- Wet your knife before slicing to achieve clean cuts.
- Customize the roll with optional vegetables or sauces according to your taste preference.