Description
Crispy, golden shrimp tempura rolled with creamy avocado and seasoned rice – this Shrimp Tempura Roll brings the sushi bar home with a perfect crunch in every bite.
Ingredients
Scale
- 8 large shrimp, peeled and deveined
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 egg
- 3/4 cup ice-cold water
- 2 cups cooked sushi rice
- 2 sheets nori (seaweed)
- 1/2 avocado, sliced
- Vegetable oil for frying
- Soy sauce or tamari (for dipping)
Instructions
- Prepare the batter by mixing flour, cornstarch, egg, and ice-cold water until just combined. Do not overmix.
- Heat oil in a deep pan to 360°F (180°C).
- Dip shrimp into the batter and fry until golden and crispy. Drain on paper towels.
- Place a sheet of nori on a bamboo mat, shiny side down.
- Spread a thin layer of sushi rice over the nori, leaving 1 inch at the top edge.
- Lay fried shrimp and avocado slices across the center.
- Roll tightly using the bamboo mat, sealing the edge with water.
- Cut the roll into 6–8 pieces with a wet, sharp knife.
- Serve immediately with soy sauce or tamari.
Notes
For extra crunch, double-fry the shrimp. Serve immediately to maintain crispiness.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Fried
- Cuisine: Japanese
Nutrition
- Serving Size: 1 roll (6–8 pieces)
- Calories: 470
- Sugar: 1g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 85mg