Shrimp Tempura Roll
Indulge in the irresistible fusion of crispy and savory flavors with this Shrimp Tempura Roll recipe—a sushi lover's dream. Featuring perfectly seasoned sushi rice, crunchy golden shrimp tempura, creamy avocado slices, and crisp cucumber, all wrapped in delicate nori sheets, this recipe delivers restaurant-quality sushi right at home. The key to its heavenly texture lies in the light and airy tempura batter, complemented by the satisfying crunch of panko breadcrumbs. This easy-to-follow recipe includes essential tips for expertly rolling sushi, making it perfect for beginners and home chefs alike. Serve these rolls with soy sauce, pickled ginger, and a touch of wasabi for a full-fledged sushi experience. Whether you're hosting a dinner party or treating yourself, this Shrimp Tempura Roll is sure to impress!
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Recipe Information
Ingredients
- 1 cup sushi rice
- 1.25 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 0.5 teaspoon salt
- 12 pieces large shrimp, peeled and deveined
- 0.5 cup all-purpose flour
- 0.5 cup cold seltzer water
- 1 large egg
- 0.5 cup panko breadcrumbs
- 4 sheets nori sheets
- 1 medium avocado, sliced
- 0.5 cup cucumber, julienned
- 2 cups vegetable oil
- to taste soy sauce
- to taste pickled ginger
- to taste wasabi
Instructions
Rinse the sushi rice under cold water until the water runs clear. Combine the rice and 1.25 cups of water in a rice cooker or saucepan. Cook according to the manufacturer's instructions or simmer on the stove until the water is absorbed, about 15-20 minutes. Allow the rice to sit covered for 10 minutes.
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Fold this mixture into the cooked rice and let it cool to room temperature.
Heat vegetable oil in a deep pan or fryer to 350°F (175°C) for frying the shrimp.
In a mixing bowl, whisk together the flour, seltzer water, and egg to make the tempura batter. Dip each shrimp into the batter, then coat with panko breadcrumbs.
Fry the shrimp in batches until golden brown and crispy, about 2-3 minutes each side. Drain on paper towels to remove excess oil.
Lay a bamboo sushi mat on a flat surface and place a piece of plastic wrap over it. Place a sheet of nori on top.
With damp hands, spread 1/4 of the seasoned sushi rice evenly over the nori, leaving a 1-inch border at the top edge. Flip the nori so the rice is facing down.
Place 3 pieces of shrimp tempura, avocado slices, and julienned cucumber along the bottom edge of the nori.
Using the sushi mat, carefully roll the edge of the nori over the fillings, pressing gently. Continue rolling tightly until the top border is sealed.
Slice the roll into 8 equal pieces using a sharp, wet knife. Repeat the process with the remaining ingredients to make additional rolls.
Serve the shrimp tempura rolls with soy sauce, pickled ginger, and wasabi on the side.
Nutrition Facts
Calories |
1250 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.7 g | 146% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 544 mg | 24% | |
| Total Carbohydrate | 49.2 g | 18% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 5.3 g | ||
| Protein | 18.9 g | 38% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 80 mg | 6% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 466 mg | 10% | |
*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.
