Gluten-Free Tempura Shrimp Sushi
Indulge in the perfect fusion of crispy and fresh with this Gluten-Free Tempura Shrimp Sushi recipe, a heavenly twist for sushi lovers seeking dietary inclusivity without compromising on flavor. This creative dish features succulent shrimp coated in a light and crispy gluten-free tempura batter, paired with perfectly seasoned sushi rice, creamy avocado, and crisp cucumber slices—all rolled into delicate nori sheets. With its golden tempura crunch and bold umami notes from gluten-free soy sauce, this sushi roll is ideal for entertaining or treating yourself to a restaurant-quality meal at home. Quick to prepare and customizable with your favorite condiments like wasabi and pickled ginger, this recipe is a must-try for gluten-free meal ideas, seafood enthusiasts, or sushi-making newbies eager to impress. Perfectly balanced, visually stunning, and undeniably delicious!
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Recipe Information
Ingredients
- 1 cup Gluten-free tempura flour
- 0.75 cup Ice-cold water
- 12 pieces Large shrimp, peeled and deveined
- 2 tablespoons Gluten-free soy sauce
- 2 cups Sushi rice
- 0.25 cup Rice vinegar
- 2 tablespoons Sugar
- 1 teaspoon Salt
- 4 pieces Nori sheets
- 3 cups Neutral oil (vegetable or canola)
- 1 whole Avocado, sliced
- 0.5 whole Cucumber, julienned
- 0.25 cup Pickled ginger (optional, for serving)
- 1 teaspoon Wasabi paste (optional, for serving)
Instructions
Start by preparing the sushi rice. Rinse 2 cups of sushi rice under cold water until the water runs clear. Cook according to the package instructions.
While the rice is cooking, make the rice seasoning. In a small saucepan, combine 1/4 cup rice vinegar, 2 tablespoons sugar, and 1 teaspoon salt. Heat over low heat until the sugar dissolves, then let it cool.
Once the rice is cooked, transfer it to a large flat dish and gently fold in the seasoning mixture. Allow it to cool to room temperature.
Prepare the tempura batter by whisking together 1 cup gluten-free tempura flour with 3/4 cup ice-cold water. Be careful not to overmix; some lumps are fine.
Heat 3 cups of neutral oil in a deep saucepan or skillet to 350°F (175°C).
Dip the shrimp into the tempura batter, ensuring they are fully coated. Fry 4-5 shrimp at a time in the hot oil until golden and crisp, about 2-3 minutes. Remove with a slotted spoon and drain on a paper towel-lined plate.
To assemble the sushi, lay a sheet of nori shiny side down on a bamboo sushi mat. Wet your hands to prevent sticking and spread a thin, even layer of sushi rice over the nori, leaving about 1 inch of nori uncovered at the top.
Arrange 3 tempura shrimp horizontally across the center of the rice. Add sliced avocado and julienned cucumber on top of the shrimp.
Using the bamboo mat, carefully roll the sushi away from you, pressing gently but firmly to form a tight roll. Seal the edge with a bit of water.
Repeat with the remaining nori sheets, rice, and fillings.
Use a sharp knife to slice each roll into 6-8 pieces. Wipe the knife blade with a damp cloth between cuts to ensure clean slices.
Serve the gluten-free tempura shrimp sushi with gluten-free soy sauce, pickled ginger, and wasabi paste if desired.
Nutrition Facts
Calories |
7707 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 736.0 g | 944% | |
| Saturated Fat | 54.6 g | 273% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 5838 mg | 254% | |
| Total Carbohydrate | 272.7 g | 99% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 30.7 g | ||
| Protein | 68.5 g | 137% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 234 mg | 18% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1819 mg | 39% | |
*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.
