Description
This Shrimp Tempura Roll is the perfect blend of crispy tempura shrimp, creamy avocado, and crunchy cucumber, all rolled in seasoned sushi rice and nori. It’s a satisfying homemade sushi experience anyone can master with this step-by-step guide.
Ingredients
Scale
- 1 cup Japanese sushi rice (short-grain)
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- Pinch of salt
- 8 large shrimp (cleaned, deveined, tails on)
- 1 cup tempura flour
- Ice-cold water (as per flour instructions)
- ¼ cup all-purpose flour (for dusting)
- Oil for frying (sunflower or vegetable)
- 2 sheets nori (cut in half)
- ½ avocado (thinly sliced)
- ½ cucumber (julienned)
- Sesame seeds (black and/or white)
- Optional: Sriracha mayonnaise for drizzling
Instructions
- Rinse sushi rice under cold water until water runs clear.
- Cook rice with 1¼ cups water, then let steam 5–10 minutes after cooking.
- Heat vinegar, sugar, and salt until sugar dissolves, then fold into rice.
- For homemade tempura: make slits in shrimp, dust with flour, dip in tempura batter, and fry at 350°F for 2–3 minutes.
- Wrap bamboo sushi mat in plastic wrap, place nori shiny side down, and spread rice on top.
- Sprinkle sesame seeds, flip nori, add avocado, cucumber, and 2 shrimp.
- Roll tightly, slice into 6–8 pieces with wet sharp knife.
- Serve with soy sauce, wasabi, pickled ginger, and optional sriracha mayo.
Notes
Use cold water for tempura batter and fry at proper temperature for crispiness. Wet knife between cuts for clean slices. Substitute with tempura vegetables or gluten-free flour as needed.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: No-Cook / Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 roll (6-8 pcs)
- Calories: 375
- Sugar: 2g
- Sodium: 700mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 120mg