Gluten-Free Shrimp Tempura Sushi
Elevate your sushi night with Gluten-Free Shrimp Tempura Sushi, a mouthwatering fusion of crispy golden shrimp and creamy avocado wrapped in perfectly seasoned sushi rice and nori sheets. This recipe is a delight for gluten-free diners, thanks to the light and airy tempura batter made with gluten-free flour, cornstarch, and sparkling water. The key to success lies in crafting tender, fluffy sushi rice with a hint of tangy sweetness from a homemade rice vinegar blend. With the crunch of fresh cucumber and the indulgent crunch of shrimp tempura, each bite captures the magic of gourmet Japanese cuisine. Ideal for dinner parties or a rewarding weeknight treat, serve these irresistible rolls with gluten-free soy sauce for the ultimate dipping experience.
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Recipe Information
Ingredients
- 1 cup Gluten-free all-purpose flour
- 0.5 cup Cornstarch
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 1 cup Cold sparkling water
- 12 pieces Large shrimp, peeled and deveined
- 4 cups Vegetable oil for frying
- 2 cups Sushi rice
- 0.25 cup Rice vinegar
- 2 tablespoons Sugar
- 4 sheets Nori sheets
- 1 small Cucumber, peeled and sliced into strips
- 1 Avocado, sliced
- 0.5 cup Gluten-free soy sauce
Instructions
Rinse the sushi rice under cold water until the water runs clear. Combine rice and 2 1/2 cups of water in a rice cooker. Cook according to the manufacturer's instructions.
While rice is cooking, prepare the sushi vinegar by mixing rice vinegar and sugar until dissolved. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Allow it to cool to room temperature.
Prepare the tempura batter by whisking together gluten-free flour, cornstarch, baking powder, and salt in a medium bowl. Whisk in cold sparkling water until smooth.
Heat vegetable oil in a deep skillet or pot over medium heat until it reaches 350°F (175°C).
Dip each shrimp into the tempura batter, allowing excess to drip off. Carefully place shrimp into the hot oil and fry until golden and crispy, about 2 minutes. Remove with a slotted spoon and drain on paper towels.
Place a nori sheet shiny side down on a bamboo sushi rolling mat, with the short end facing you. Wet your hands and gently spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top.
Position 3 pieces of tempura shrimp horizontally across the center of the rice layer. Add a few strips of cucumber and slices of avocado alongside the shrimp.
Lift the bamboo mat and start rolling it over the fillings, pressing gently to make a firm roll. Continue rolling until the mat and nori reach the border you left free of rice.
Seal the edge with a little water and set aside. Repeat with remaining ingredients.
Using a sharp knife moistened with water, slice each roll into 6-8 pieces. Serve with gluten-free soy sauce on the side.
Nutrition Facts
Calories |
9869 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 971.6 g | 1246% | |
| Saturated Fat | 139.0 g | 695% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 10373 mg | 451% | |
| Total Carbohydrate | 311.0 g | 113% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 26.8 g | ||
| Protein | 70.2 g | 140% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 198 mg | 15% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1922 mg | 41% | |
*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.
