Crispy Shrimp Tempura Rolls are a delightful sushi dish featuring crispy fried shrimp wrapped in sushi rice and nori, perfect for a homemade sushi experience.
Author:Adriana Rose
Prep Time:30 minutes
Cook Time:20 minutes
Total Time:50 minutes
Yield:4 servings 1x
Category:Sushi
Method:Frying and Rolling
Cuisine:Japanese
Diet:Gluten Free
Ingredients
Scale
1 cup sushi rice
1 ¼ cups water
2 tablespoons rice vinegar
1 tablespoon sugar
½ teaspoon salt
8 sheets nori (seaweed)
1 pound shrimp, peeled and deveined
1 cup tempura batter mix
1 cup cold water
1 cup vegetable oil (for frying)
1 avocado, sliced
1 cucumber, julienned
Soy sauce (for serving)
Pickled ginger (for serving)
Wasabi (for serving)
Instructions
Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and water in a rice cooker or pot. Cook according to the rice cooker instructions or bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes. Remove from heat and let it sit, covered, for 10 minutes.
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice. Allow the rice to cool to room temperature.
In a mixing bowl, prepare the tempura batter by combining the tempura batter mix with cold water until smooth.
Heat the vegetable oil in a deep frying pan over medium-high heat. Dip the shrimp into 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 flat surface. Lay one sheet of nori, shiny side down, on the mat. Wet your hands to prevent sticking, then spread about ½ cup of sushi rice evenly over the nori, leaving a 1-inch border at the top.
Arrange a few slices of avocado, cucumber, and 2-3 pieces of fried shrimp horizontally across the rice.
Using the bamboo mat, carefully roll the sushi away from you, applying gentle pressure to keep it 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 rolls with soy sauce, pickled ginger, and wasabi.
Notes
For a spicy kick, mix a little sriracha into the tempura batter or drizzle it over the finished rolls.
You can substitute shrimp with tempura vegetables like sweet potatoes or zucchini for a vegetarian option.