Why You’ll Love This Recipe
This shrimp tempura roll recipe brings the restaurant experience to your kitchen with crispy fried shrimp and fresh, creamy fillings wrapped in perfectly seasoned rice and nori. It’s ideal for sushi lovers craving that satisfying crunch paired with smooth avocado and fresh vegetables. Plus, making sushi at home is fun and allows you to customize toppings and sauces like spicy mayo and eel sauce to your taste.
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
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
– Julienne carrots or bell peppers (optional)
Nori Sheets:
– 4 sheets of high-quality nori
Optional Toppings and Sauces:
– Spicy mayo
– Eel sauce
– Sesame seeds
– Thinly sliced green onions
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Sushi Rice
- Rinse the rice under cold water until the water runs clear.
- Cook rice according to package instructions using a rice cooker or stovetop.
- Mix rice vinegar, sugar, and salt in a small bowl and fold gently into warm rice. Let cool to room temperature.
- Make the Shrimp Tempura
- Make shallow cuts along the belly of each shrimp to prevent curling during frying.
- Prepare tempura batter according to package instructions or whisk together homemade batter with ice-cold water.
- Heat oil to 350°F (175°C). Dip each shrimp in batter and fry until golden and crispy. Drain on paper towels or wire rack.
- Slice the Fillings
- Slice avocado thinly after removing pit.
- Julienne cucumber into thin matchsticks.
- Julienne carrots or bell peppers if using.
- Assemble the Roll
- Lay a nori sheet shiny side down on a bamboo sushi mat wrapped in plastic wrap.
- Spread about ¾ cup of sushi rice evenly over the nori, leaving a ½-inch border at the top.
- Place 3 shrimp tempura, avocado slices, and cucumber strips horizontally across the rice center.
- Using the bamboo mat, roll the sushi tightly over the fillings. Seal the roll by moistening the uncovered nori edge.
- Slice and Serve
- Wet a sharp knife with water to prevent sticking.
- Slice the roll into 6–8 even pieces with a gentle sawing motion, cleaning the knife between cuts.
- Arrange slices on a plate and garnish with sesame seeds, green onions, and drizzle spicy mayo or eel sauce.
Servings and Timing
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Servings: 1 roll (6–8 pieces)
Variations
- Add tempura vegetables like sweet potato or asparagus alongside shrimp for extra crunch.
- Swap avocado for mango slices to add a fruity twist.
- Use different dipping sauces such as soy sauce mixed with wasabi or ponzu sauce.
- Make vegetarian rolls by replacing shrimp with crispy tofu or tempura mushrooms.
- Add pickled ginger inside the roll or as a side for extra flavor contrast.
Storage/Reheating
Sushi rolls are best eaten fresh. If you must store, wrap tightly in plastic wrap and refrigerate for up to 24 hours. Avoid reheating shrimp tempura rolls as the crispiness will be lost and rice texture will change. For leftovers, eat cold or at room temperature.
FAQs
Can I use frozen shrimp for tempura rolls?
Yes, just thaw completely and pat dry before preparing the tempura batter.
How do I prevent the shrimp from curling when frying?
Make shallow cuts along the belly of each shrimp to keep them straight during frying.
Can I prepare sushi rice in advance?
Yes, but for best texture, season and cool the rice just before rolling.
What is the best way to slice sushi rolls cleanly?
Use a very sharp knife, wet it between cuts, and slice with a gentle sawing motion.
Can I use store-bought tempura batter?
Absolutely, store-bought tempura batter mix works well and saves time.
What can I use instead of a bamboo sushi mat?
You can roll sushi using a clean kitchen towel or parchment paper if you don’t have a mat.
Is it okay to use regular rice instead of sushi rice?
Sushi rice is preferred for its sticky texture, but regular short-grain rice can work in a pinch.
Can I make spicy shrimp tempura rolls?
Yes, add spicy mayo or mix sriracha into your sauces for heat.
How do I store leftover rolls?
Wrap tightly in plastic wrap and refrigerate for up to 24 hours. Consume cold.
Are shrimp tempura rolls gluten-free?
They can be if you use gluten-free tempura batter and soy sauce.
Conclusion
Making shrimp tempura rolls at home is a rewarding way to enjoy fresh, crispy sushi with personalized flavors and toppings. This recipe guides you step-by-step from perfectly seasoned sushi rice to golden tempura shrimp and fresh vegetable fillings, offering a delicious and satisfying meal. Whether for a special occasion or a fun cooking project, shrimp tempura rolls bring authentic sushi flavor right to your table.
Print
Shrimp Tempura Roll
- Total Time: 50 minutes
- Yield: 1 roll (6–8 pieces)
- Diet: Gluten Free
Description
Shrimp tempura roll is a classic sushi roll featuring crispy tempura shrimp, creamy avocado, fresh cucumber, and seasoned sushi rice wrapped in nori, delivering a perfect balance of crunch and flavor.
Ingredients
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
2 cups cooked sushi rice (short-grain)
3 tbsp rice vinegar
1 tbsp sugar
½ tsp salt
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 rice under cold water until clear, cook according to package instructions, then fold in rice vinegar, sugar, and salt. Cool to room temperature.
- Make the Shrimp Tempura: Make shallow cuts along shrimp belly to prevent curling. Prepare tempura batter. Heat oil to 350°F (175°C). Dip shrimp in batter and fry until golden and crispy. Drain on paper towels.
- Slice Fillings: Thinly slice avocado, julienne cucumber and optional carrots or bell peppers.
- Assemble the Roll: Place nori shiny side down on bamboo mat with plastic wrap. Spread ¾ cup sushi rice evenly over nori, leaving a ½-inch border. Place 3 shrimp tempura, avocado, and cucumber horizontally on rice. Roll tightly with bamboo mat and seal edge.
- Slice and Serve: Wet sharp knife and slice roll into 6–8 pieces with a gentle sawing motion. Garnish with sesame seeds, green onions, and drizzle spicy mayo or eel sauce.
Notes
Make shallow cuts on shrimp to keep them straight during frying.
Use a sharp, wet knife to slice sushi rolls cleanly.
Store-bought tempura batter can be used to save time.
For gluten-free rolls, use gluten-free batter and soy sauce.
Sushi rice should be seasoned and cooled before rolling.
Wrap leftover rolls tightly and refrigerate up to 24 hours; best eaten fresh.
Use alternatives like kitchen towel or parchment if no bamboo mat available.
Skip spicy sauces or use vegan mayo alternatives for dietary preferences.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying and rolling sushi
- Cuisine: Japanese
Nutrition
- Serving Size: 1 roll (6-8 pieces)
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 120mg
