Shrimp Tempura Sushi
Indulge in the perfect fusion of crisp textures and savory flavors with this Shrimp Tempura Sushi recipe—a homemade sushi masterpiece that’s sure to impress! Featuring golden, crispy tempura shrimp enveloped in fluffy sushi rice and paired with fresh avocado and cucumber, all rolled in tender nori sheets, this recipe combines classic Japanese techniques with restaurant-level results. Achieving authentic sushi flavors starts with perfectly seasoned rice, while the light, tempura batter ensures each shrimp is irresistibly crunchy. With easy-to-follow steps for rolling and serving, this dish is ideal for sushi nights or special occasions. Pair your shrimp tempura rolls with soy sauce, pickled ginger, and a touch of wasabi for the ultimate sushi experience!
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Recipe Information
Ingredients
- 12 pieces Shrimp
- 1 cup Tempura batter mix
- 0.75 cup Ice-cold water
- 2 cups Vegetable oil
- 2 cups Sushi rice
- 0.25 cup Rice vinegar
- 2 tablespoons Sugar
- 1 teaspoon Salt
- 4 sheets Nori sheets
- 1 small Cucumber
- 1 large Avocado
- for serving Soy sauce
- for serving Pickled ginger
- for serving Wasabi
Instructions
Start by preparing the sushi rice. Rinse the 2 cups of sushi rice under cold water until the water runs clear. This will typically take 3-4 rinses.
Cook the rice in a rice cooker or on the stovetop using the appropriate amount of water as per your rice cooker's instructions or following a 1:1.25 rice to water ratio.
While the rice is cooking, mix 0.25 cup of rice vinegar, 2 tablespoons of sugar, and 1 teaspoon of salt in a small saucepan over low heat. Stir until the sugar and salt dissolve, then remove from heat and let cool.
Once the rice is cooked, transfer it to a wooden or plastic bowl. Gently fold in the vinegar mixture with a rice paddle or spatula while fanning the rice to cool it quickly. Cover the rice with a damp cloth and set aside.
Prepare the shrimp by peeling and deveining them, leaving the tails on. Make small cuts on the belly side of the shrimp to prevent them from curling while frying.
In a bowl, mix 1 cup of tempura batter mix with 0.75 cup of ice-cold water, stirring lightly to keep it lumpy.
Heat 2 cups of vegetable oil in a deep skillet or heavy-bottomed pot to about 350°F (180°C).
Dip each shrimp into the batter, ensuring it is well-coated, and then gently place it in the hot oil. Fry the shrimp in batches to prevent overcrowding. Cook until they are golden brown and crispy, about 2-3 minutes per shrimp. Remove and drain on a paper-towel-lined plate.
Peel the cucumber, then slice it into long thin strips. Halve the avocado, remove the pit, and slice it into similar-sized strips.
Place a bamboo sushi mat on a clean surface and lay a sheet of nori, shiny side down, on the mat.
Wet your hands with water to prevent sticking, take a handful of sushi rice, and spread it evenly over the nori, leaving about 1-inch space at the top of the sheet without rice.
Place 3 pieces of tempura shrimp, cucumber, and avocado strips horizontally across the rice near the bottom of the nori sheet.
Lift the bamboo mat edge closest to you and roll it over the fillings, tucking them in tightly. Continue rolling until the bare edge of the nori seals the sushi roll.
Using a sharp knife dipped in water, cut each roll into 8 even pieces.
Repeat the process with the remaining nori sheets and fillings.
Serve the shrimp tempura sushi with soy sauce, pickled ginger, and wasabi.
Nutrition Facts
Calories |
5733 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 463.7 g | 594% | |
| Saturated Fat | 67.1 g | 335% | |
| Polyunsaturated Fat | 276.8 g | ||
| Cholesterol | 252 mg | 84% | |
| Sodium | 5049 mg | 220% | |
| Total Carbohydrate | 352.8 g | 128% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 32.3 g | ||
| Protein | 63.5 g | 127% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 262 mg | 20% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 2050 mg | 44% | |
*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.
