Shrimp Tempura Sushi Roll - Japan

Servings: 4

Author: Chef Connie

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Shrimp Tempura Sushi Roll - Japan

Prep time: 30 MinCook time: 20 MinTotal time: 50 Min

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Ingredients

For the Shrimp Tempura:

• 8 large shrimp (peeled, deveined, tails on)
• ½ cup all-purpose flour
• ½ cup cold water
• 1 egg
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ½ cup panko breadcrumbs (optional, for extra crispiness)
• Vegetable oil (for frying)

For the Sushi Rice:

• 2 cups sushi rice
• 2 ½ cups water
• ¼ cup rice vinegar
• 1 tablespoon sugar
• ½ teaspoon salt

For the Roll:

• 4 sheets nori (seaweed)
• 1 cucumber (cut into thin strips)
• 1 avocado (sliced)
• 2 tablespoons mayonnaise
• 1 teaspoon sriracha (optional, for spicy mayo)
• 1 tablespoon sesame seeds (optional)

Instructions

1. Rinse the sushi rice under cold water until the water runs clear.
2. Add the rice and water to a pot and bring to a boil. Cover, reduce heat to low, and cook for 15 minutes.
3. Remove from heat and let it sit, covered, for 10 minutes.
4. In a small bowl, mix rice vinegar, sugar, and salt. Heat in the microwave for 20 seconds to dissolve the sugar.
5. Gently fold the vinegar mixture into the rice using a wooden spoon. Let the rice cool to room temperature.
6. Heat about 2 inches of vegetable oil in a deep pan to 350°F (175°C).
7. In a bowl, whisk together the flour, baking powder, and salt.
8. In another bowl, beat the egg and mix in the cold water. Gradually add the dry ingredients, stirring gently (don’t overmix; lumps are okay).
9. Dip each shrimp into the batter, then coat with panko breadcrumbs (if using).
10. Fry the shrimp in batches for 2-3 minutes until golden and crispy. Drain on a paper towel.
11. Place a bamboo sushi mat on a clean surface and cover it with plastic wrap.
12. Lay a sheet of nori, rough side up, on the mat.
13. Wet your hands and evenly spread a thin layer of sushi rice over the nori, leaving about 1 inch at the top edge.
14. Sprinkle sesame seeds over the rice (optional).
15. Flip the nori over so the rice is facing down (for an inside-out roll).
16. Lay two tempura shrimp, cucumber strips, and avocado slices along the bottom edge. Drizzle with spicy mayo if desired.
17. Roll the sushi tightly using the bamboo mat, applying gentle pressure to seal the roll.
18. Use a sharp knife to cut the roll into 8 equal pieces. Wipe the knife with a damp cloth between cuts for clean slices.
19. Arrange the sushi rolls on a plate.
20. Serve with soy sauce, pickled ginger, and wasabi.
21. Enjoy your homemade Shrimp Tempura Sushi Rolls!

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The shrimp tempura roll is a mouthwatering masterpiece that combines the savory flavors of crispy tempura-battered shrimp and delicate sushi rice, wrapped in a sheet of nori seaweed. This delectable delicacy offers a delightful contrast of textures, as the crunchy exterior of the shrimp tempura complements the softness of the sushi rice. With a perfect balance of sweet, tangy, and umami flavors, each bite of the shrimp tempura roll is a tantalizing experience for the taste buds. The roll is often accompanied by a drizzle of spicy mayo or a soy-based dipping sauce, adding a subtle kick to its already delightful taste. Whether enjoyed as a standalone treat or as part of a sushi platter, the shrimp tempura roll is sure to be a highlight of any sushi lover's dining experience.