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
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 (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.
