Low Sodium Shrimp Tempura Roll
Indulge in the savory delight of a **Low Sodium Shrimp Tempura Roll**, a healthier twist on the classic sushi roll perfect for those watching their salt intake. Featuring perfectly crispy tempura-battered shrimp, creamy avocado, and crisp cucumber, this recipe pairs bold flavors with a reduced-sodium soy sauce and rice vinegar seasoning to enhance the sushi rice without compromising on taste. Wrapped in nutrient-rich nori sheets, these homemade rolls are surprisingly simple to craft, thanks to easy-to-follow techniques like rolling with a bamboo sushi mat. Whether you're a sushi aficionado or new to homemade rolls, this dish delivers restaurant-quality satisfaction in every bite while staying mindful of sodium levels. Perfect for parties or a fun family dinner, serve these rolls with extra low sodium soy sauce for dipping and savor the perfect balance of crisp, creamy, and umami flavors!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 large shrimp, peeled and deveined Shrimp
- 2 tablespoons Low sodium soy sauce
- 2 tablespoons Rice vinegar
- 2 cups Water
- 1 cup Sushi rice
- 1 ripe, sliced Avocado
- 1 small, julienned Cucumber
- 4 full-sized Nori sheets
- 1 cup Tempura batter mix
- 0.75 cup Cold water
- 1 liter, for frying Cooking oil
Instructions
In a saucepan, combine 2 cups of water with 1 cup of sushi rice. Bring to a boil, reduce heat to low, cover, and cook for about 15 minutes or until water is absorbed and rice is tender. Let it rest, covered, for an additional 10 minutes.
While the rice is cooking, prepare the tempura batter. In a mixing bowl, combine 1 cup of tempura batter mix with 3/4 cup of cold water. Stir until just blended; some lumps are fine as overmixing can result in a heavier coating.
Heat a large, deep skillet with 1 liter of cooking oil over medium-high heat. The oil should reach about 350°F (175°C) for frying.
Dip each shrimp into the tempura batter, ensuring it is well coated, and carefully lower each shrimp into the hot oil. Fry in batches to avoid overcrowding and cook for about 2-3 minutes until the batter is golden brown and crispy. Remove cooked shrimp with a slotted spoon and let them drain on a plate lined with paper towels.
In a small bowl, mix 2 tablespoons of low sodium soy sauce with 2 tablespoons of rice vinegar. This will be used to season the cooked rice.
Transfer the cooked rice to a large bowl and drizzle the soy sauce and vinegar mixture over it. Gently fold to combine, ensuring not to mash the rice.
Place a sushi mat on a flat surface and lay a nori sheet on top with the shiny side down. With wet hands, spread about 1/4 of the seasoned rice evenly over the nori, leaving a 1-inch border at the top edge.
Position two pieces of fried shrimp horizontally across the center of the rice, and top with a few slices of avocado and some julienned cucumber.
Using the sushi mat, carefully roll the nori over the fillings, pressing gently to form a tight cylinder. Seal the edge with a little water.
Repeat the process for the remaining rolls.
Using a sharp, damp knife, slice each roll into 8 equal pieces.
Serve the shrimp tempura rolls with additional low sodium soy sauce if desired.
Nutrition Facts
Calories |
10419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1024.7 g | 1314% | |
| Saturated Fat | 144.4 g | 722% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 336 mg | 112% | |
| Sodium | 3798 mg | 165% | |
| Total Carbohydrate | 251.5 g | 91% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 4.5 g | ||
| Protein | 65.3 g | 131% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 292 mg | 22% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1161 mg | 25% | |
*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.
