Description
The Shrimp Tempura Roll is a delicious and crunchy sushi roll that combines the crispy goodness of tempura shrimp with fresh vegetables like creamy avocado 🥑 and refreshing cucumber 🥒. Wrapped in a sheet of nori (seaweed), this sushi roll offers a perfect contrast of textures – crispy on the inside with a soft, tender exterior. It’s an easy-to-make, crowd-pleasing dish that will take your sushi game to the next level. Whether you’re a sushi connoisseur or a beginner, this shrimp tempura roll will surely become one of your favorites! 🍤✨
Ingredients
Scale
For the Shrimp Tempura:
- 10 large shrimp (peeled, deveined, with tails on or off) 🍤
- 1/2 cup all-purpose flour 🧁
- 1/2 cup cornstarch 🌽
- 1/2 teaspoon baking powder 💨
- 1/2 cup cold sparkling water (or ice-cold water) 💦
- Vegetable oil for frying 🍶
For the Sushi Roll:
- 2 cups sushi rice (cooked and seasoned) 🍚
- 4 sheets nori (seaweed) 🌿
- 1 ripe avocado, sliced 🥑
- 1 small cucumber, julienned 🥒
- 2 tablespoons spicy mayo (optional) 🌶️
- Soy sauce for dipping 🍶
- Pickled ginger for serving 🍃
- Wasabi (optional) 🌶️
Instructions
- Make the Tempura Shrimp:
- Prepare the shrimp by peeling and deveining them, leaving the tails on if preferred. Pat them dry with a paper towel to remove any excess moisture.
- Make the batter: In a mixing bowl, whisk together the flour, cornstarch, and baking powder. Gradually add the cold sparkling water and mix until the batter is smooth (avoid overmixing to keep the batter light and crispy).
- Heat the oil: Heat vegetable oil in a deep pan or wok over medium-high heat. The oil should reach 350°F (175°C). Test by dipping a small amount of batter into the oil – if it sizzles immediately, the oil is ready.
- Fry the shrimp: Dip each shrimp into the batter, allowing excess batter to drip off, and fry them for about 2-3 minutes until golden and crispy. Remove the shrimp and drain on paper towels.
- Prepare the Sushi Rolls:
- Lay a sheet of nori (shiny side down) on a bamboo sushi mat.
- Spread the sushi rice: Wet your fingers with water and spread an even layer of sushi rice on the nori, leaving about 1 inch of the nori at the top free of rice.
- Add the fillings: Place 2-3 shrimp tempura, a few slices of avocado, and julienned cucumber along the center of the rice. Drizzle with spicy mayo (optional) for a bit of extra flavor.
- Roll the sushi: Using the bamboo mat, carefully roll the sushi away from you, pressing gently to keep everything tightly together. Once you reach the top, wet the edge of the nori with a little water to seal the roll.
- Slice the roll: Using a sharp knife, slice the roll into 6-8 pieces. Clean the knife with a damp towel between cuts for smooth, even slices.
- Serve:
- Arrange the shrimp tempura rolls on a plate. Serve with soy sauce, pickled ginger, and wasabi on the side. Enjoy! 🎉
Notes
- Sushi Rice: If you don’t have sushi rice, short-grain rice can be substituted, but sushi rice gives the best texture and flavor.
- Spicy Mayo: If you like extra spice, mix sriracha with mayonnaise. Adjust the amount to your preference!
- Tempura Shrimp Variations: If you prefer a different protein, you can substitute shrimp with fish fillets or even tempura vegetables for a vegetarian option.
- Rolling Tip: If you’re new to rolling sushi, try using a silicone rolling mat or simply roll without a mat using your hands, but be gentle.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Sushi, Japanese Cuisine, Appetizers, Dinner
- Cuisine: Japanese
Nutrition
- Calories: 350-400 kcal
- Sugar: 2g
- Sodium: 400mg (depends on the soy sauce used)
- Fat: 10-12g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g