Description
A delicious and easy recipe for Crispy Tempura Shrimp Sushi Roll, perfect for sushi lovers.
Ingredients
Scale
- 1 cup sushi rice
- 1 ¼ cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- ½ teaspoon salt
- 8 sheets nori (seaweed)
- 8 large shrimp, peeled and deveined
- 1 cup tempura batter mix
- 1 cup cold water
- Vegetable oil, for frying
- 1 avocado, sliced
- 1 cucumber, julienned
- Soy sauce, for serving
- Wasabi and pickled ginger, for serving
Instructions
- Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a rice cooker or pot and cook according to package instructions. Once cooked, let it cool slightly.
- In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the warm rice and let it cool to room temperature.
- Prepare the tempura batter by mixing the tempura batter mix with cold water according to package instructions.
- Heat vegetable oil in a deep pan or fryer to 350°F. Dip each shrimp in the tempura batter and carefully place them in the hot oil. Fry until golden brown and crispy, about 2-3 minutes. Remove and drain on paper towels.
- Place a bamboo sushi mat on a clean surface. Lay a sheet of nori on the mat, shiny side down. With wet hands, spread about ½ cup of sushi rice evenly over the nori, leaving a 1-inch border at the top.
- Arrange 2-3 pieces of tempura shrimp, a few slices of avocado, and cucumber along the bottom edge of the rice-covered nori.
- Using the bamboo mat, carefully roll the sushi away from you, applying gentle pressure to keep the roll tight. Seal the edge of the nori with a little water.
- Using a sharp knife, slice the roll into 6-8 pieces. Repeat with the remaining ingredients.
- Serve the sushi rolls with soy sauce, wasabi, and pickled ginger.
Notes
- For a spicy kick, add a drizzle of sriracha or spicy mayo on top of the rolls before serving.
- Substitute shrimp with tempura vegetables for a vegetarian option, using zucchini, sweet potatoes, or bell peppers.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Sushi
- Method: Frying and Rolling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 roll
- Calories: 450
- Sugar: 1g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 150mg