Gluten-Free Shrimp Tempura Roll
Elevate your sushi night with this Gluten-Free Shrimp Tempura Roll—a delightful combination of crispy tempura shrimp, creamy avocado, and fresh cucumber wrapped in seasoned sushi rice and gluten-free nori sheets. This recipe is perfect for those following a gluten-free diet, featuring a light and airy tempura batter made with gluten-free flour and cold sparkling water. The rolls are finished with toasted sesame seeds for a pop of flavor and texture, and served alongside gluten-free soy sauce, zesty wasabi, and aromatic pickled ginger. Whether you're entertaining guests or indulging in homemade sushi, this recipe offers a restaurant-quality experience right in your kitchen. Ready in just an hour, these rolls are both visually stunning and irresistibly delicious!
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Recipe Information
Ingredients
- 1 cup Gluten-free tempura flour mix
- 1 cup Cold sparkling water
- 8 pieces Large shrimp, peeled and deveined
- 1 medium Avocado, sliced
- 1 small Cucumber, julienned
- 0.25 cup Gluten-free soy sauce
- 1 teaspoon Wasabi paste
- 2 cups Sushi rice
- 0.25 cup Rice vinegar
- 2 tablespoons Sugar
- 1 teaspoon Salt
- 4 sheets Nori sheets (gluten-free)
- 2 cups Vegetable oil, for frying
- 4 tablespoons Pickled ginger
- 2 tablespoons Toasted sesame seeds
Instructions
Start by preparing the sushi rice. Rinse 2 cups of sushi rice under cold water until the water runs clear. Cook the rice according to your rice cooker instructions or on the stove.
While the rice is cooking, mix 1/4 cup rice vinegar, 2 tablespoons sugar, and 1 teaspoon salt in a small saucepan over low heat until sugar dissolves. Set aside to cool.
Once the rice is cooked, transfer it to a large wooden or non-metallic bowl. Pour the vinegar mixture over the rice and fold it in gently with a wooden spatula. Allow the rice to cool to room temperature.
Prepare the tempura batter by whisking 1 cup of gluten-free tempura flour mix with 1 cup of cold sparkling water in a bowl. The batter should remain lumpy for a light texture.
Heat 2 cups of vegetable oil in a deep saucepan over medium-high heat to about 350°F (175°C).
Dip the shrimp into the tempura batter, ensuring they are fully coated. Carefully lower each shrimp into the hot oil, frying 3-4 at a time. Fry until golden brown and crispy, about 2-3 minutes per side. Remove shrimp with a slotted spoon and drain on paper towels.
Lay a sheet of gluten-free nori on a bamboo sushi mat, shiny side down.
Spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top edge.
Place 2-3 tempura shrimp, a few avocado slices, and cucumber sticks horizontally across the rice, about 1 inch from the bottom edge.
Using the bamboo mat, roll the sushi from the bottom, tucking the filling securely inside as you go. Press gently but firmly to shape the roll.
Sprinkle toasted sesame seeds over the top of the sushi roll and give it a final gentle squeeze with the bamboo mat to ensure it holds its shape.
Slice the roll into 8 pieces using a sharp, wet knife.
Repeat the rolling process with the remaining ingredients to form additional rolls.
Serve with gluten-free soy sauce, wasabi, and pickled ginger on the side.
Nutrition Facts
Calories |
5829 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 505.6 g | 648% | |
| Saturated Fat | 70.9 g | 355% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 227 mg | 76% | |
| Sodium | 7562 mg | 329% | |
| Total Carbohydrate | 269.6 g | 98% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 28.8 g | ||
| Protein | 59.8 g | 120% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 392 mg | 30% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1804 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
