Low Sodium Shrimp Tempura Sushi
Indulge in the light and crispy delight of *Low Sodium Shrimp Tempura Sushi*, a healthier twist on a Japanese classic! This recipe combines golden, perfectly fried tempura shrimp with fresh, crisp cucumber, carrot, and creamy avocado, all rolled together with seasoned sushi rice and nori for a flavorful bite in every roll. The tempura batter, made with sparkling water and kept ice-cold for a delicate crunch, showcases an authentic cooking technique, while the use of low-sodium ingredients allows you to enjoy this restaurant favorite guilt-free. Ideal for sushi lovers looking for a DIY sushi experience, this recipe is easy to make and perfect for a special dinner or impressing guests. Pair with low-sodium soy sauce for the ultimate umami pairing!
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Recipe Information
Ingredients
- 12 pieces Shrimp
- 1 cup All-purpose flour
- 1 cup Cornstarch
- 1 teaspoon Baking powder
- 1 cup Sparkling water (unsalted)
- 4 cubes Ice cubes
- 3 cups Vegetable oil
- 2 cups Sushi rice
- 1 tablespoon Rice vinegar
- 1 tablespoon Sugar
- 4 sheets Nori seaweed sheets
- 1 whole Cucumber
- 1 whole Carrot
- 1 whole Avocado
Instructions
Start by preparing the sushi rice: Rinse the rice under cold water until the water runs clear. Cook it according to the package instructions, and once done, stir in the rice vinegar and sugar. Let the rice cool to room temperature.
Peel and devein the shrimp, keeping the tails on. Pat them dry with a paper towel.
Prepare the tempura batter: In a large bowl, mix together the all-purpose flour, cornstarch, and baking powder. Add the sparkling water and ice cubes to the dry ingredients and mix gently. The batter should be thin and slightly lumpy. Keep the bowl over ice to maintain the cold temperature.
Heat the vegetable oil in a deep pan or pot over medium-high heat until it reaches 350°F (175°C).
Dip each shrimp into the tempura batter, allowing excess to drip off, and then carefully place it into the hot oil. Fry in batches to avoid overcrowding. Fry until golden brown, around 2-3 minutes per side. Remove and drain on a paper towel-lined plate.
Prepare the vegetables by cutting the cucumber, carrot, and avocado into thin strips.
Lay a bamboo sushi mat on a clean surface and place a piece of plastic wrap over it. Lay a sheet of nori, shiny side down, on the plastic wrap.
Wet your hands with water and spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top.
Place a few strips of cucumber, carrot, and avocado across the center of the rice.
Lay 3 pieces of tempura shrimp over the vegetables, tails facing outwards.
Starting at the edge closest to you, lift the mat and begin rolling away from you, applying gentle pressure to keep the roll tight. Seal the edge with a little water to hold the roll together.
Repeat with the remaining nori sheets and ingredients.
Using a sharp knife, slice each roll into 8 pieces.
Serve immediately with low-sodium soy sauce or your preferred sushi accompaniments.
Nutrition Facts
Calories |
7264 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 664.2 g | 852% | |
| Saturated Fat | 95.6 g | 478% | |
| Polyunsaturated Fat | 410.3 g | ||
| Cholesterol | 252 mg | 84% | |
| Sodium | 1195 mg | 52% | |
| Total Carbohydrate | 325.6 g | 118% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 21.1 g | ||
| Protein | 58.1 g | 116% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 244 mg | 19% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 1894 mg | 40% | |
*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.
