Gluten-Free Shrimp Tempura Sushi Roll
Delight in the perfect fusion of crispy and fresh with this Gluten-Free Shrimp Tempura Sushi Roll recipe, ideal for sushi lovers with dietary restrictions. Golden, perfectly fried shrimp coated in a light and airy gluten-free tempura batter are paired with creamy avocado, crisp cucumber, and seasoned sushi rice, all wrapped in umami-rich nori. This homemade sushi roll is surprisingly simple yet feels like an indulgence, featuring an easy step-by-step guide to perfecting fluffy sushi rice, crafting light and crispy tempura, and mastering the art of sushi rolling. Serve these delightful rolls with gluten-free soy sauce, wasabi, and pickled ginger for a restaurant-quality experience that’s wholly gluten-free. Perfect for a fun DIY sushi night or impressing guests with your culinary skills!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 pieces large shrimp, peeled and deveined
- 1 cup gluten-free tempura flour mix
- 1 cup cold sparkling water
- 3 cups vegetable oil, for frying
- 2 cups sushi rice
- 2.5 cups water, for cooking rice
- 0.25 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 4 sheets nori sheets
- 1 small cucumber, julienned
- 1 large avocado, thinly sliced
- for serving gluten-free soy sauce
- for serving wasabi
- for serving pickled ginger
Instructions
Rinse the sushi rice under cold water until the water runs clear. Combine with 2.5 cups water in a rice cooker or saucepan and cook according to your rice cooker's instructions, or bring to a boil, then simmer covered for about 20 minutes on a stove.
In a small saucepan, heat the rice vinegar, sugar, and salt over low heat until dissolved. Remove from heat and let cool, then stir into the cooked rice, mixing to coat evenly. Let the rice cool to room temperature.
In a deep fryer or large saucepan, heat the vegetable oil to 350°F (175°C).
While the oil is heating, prepare the tempura batter by whisking together the gluten-free tempura flour mix and cold sparkling water until just combined. Do not overmix; the batter should be a little lumpy.
Pat the shrimp dry with paper towels. Dip each shrimp in the tempura batter, letting the excess drip off, and carefully place in the hot oil. Fry in batches until golden brown and crispy, about 2-3 minutes per side.
Remove shrimp with a slotted spoon and drain on paper towels.
Lay a nori sheet shiny side down on a bamboo sushi mat. Wet your hands with water and grab a handful of sushi rice, spreading a thin, even layer over the nori, leaving a 1-inch border at the top edge.
Place two pieces of fried shrimp, a few cucumber sticks, and avocado slices across the center of the rice.
Lift the edge of the mat closest to you, roll it away, and curl it over the filling to form a roll. Tighten the roll with the bamboo mat as you roll to secure it tightly, using the uncovered nori edge to seal the end.
Using a sharp knife dipped in water, slice the roll into 6-8 pieces.
Repeat with remaining ingredients to make more rolls.
Serve the sushi rolls with gluten-free soy sauce, wasabi, and pickled ginger.
Nutrition Facts
Calories |
7862 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 740.8 g | 950% | |
| Saturated Fat | 103.8 g | 519% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 227 mg | 76% | |
| Sodium | 4176 mg | 182% | |
| Total Carbohydrate | 265.2 g | 96% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 29.3 g | ||
| Protein | 53.9 g | 108% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 218 mg | 17% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1971 mg | 42% | |
*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.
