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
