Shrimp Tempura Sushi Roll
Indulge in the perfect balance of crunch and creaminess with this Shrimp Tempura Sushi Roll recipe—a Japanese-inspired classic that’s sure to impress sushi lovers. This recipe combines crispy, golden-brown shrimp tempura, fresh avocado, and crisp cucumber, all wrapped in seasoned sushi rice and nori for a harmonious blend of textures and flavors. Learn how to achieve restaurant-quality sushi at home, from crafting glossy, sticky sushi rice to mastering the art of rolling with a bamboo sushi mat. This dish is ideal for entertaining guests or elevating a casual dinner, and it pairs beautifully with soy sauce for dipping. Bring the taste of authentic Japanese cuisine to your table with this irresistible homemade sushi roll!
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Recipe Information
Ingredients
- 1 cup sushi rice
- 2 tablespoons rice vinegar
- 1 tablespoon granulated sugar
- 0.5 teaspoon salt
- 8 pieces large shrimp, peeled and deveined
- 0.5 cup all-purpose flour
- 0.5 teaspoon baking powder
- 0.5 cup cold water
- 1 piece egg yolk
- 0.5 cup panko breadcrumbs
- 4 sheets nori (seaweed sheets)
- 1 piece avocado, thinly sliced
- 1 piece cucumber, cut into thin strips
- for serving soy sauce
- 2 cups vegetable oil
Instructions
Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to package instructions or in a rice cooker until fully cooked.
While the rice is cooking, combine rice vinegar, sugar, and salt in a small bowl. Heat the mixture in the microwave for 20-30 seconds or until sugar is dissolved. Stir to combine, then set aside.
Once the rice is cooked, transfer it to a large bowl. Gradually fold in the vinegar mixture with a spatula while fanning the rice to help it cool down. This step gives the rice a glossy finish and sticky texture.
Heat the vegetable oil in a deep saucepan or wok over medium-high heat to 350°F (175°C).
For the tempura batter, in a bowl, mix the flour and baking powder. Add the cold water and egg yolk, stirring lightly with a fork until just combined. The batter should be slightly lumpy.
Dip each shrimp into the batter, then dredge in panko breadcrumbs to coat.
Carefully place the shrimp into the hot oil, cooking in batches as needed to not overcrowd the pan. Fry until golden brown, about 2-3 minutes per side. Remove the cooked shrimp and place on a paper towel-lined plate to drain excess oil.
Lay a sheet of nori on a bamboo sushi mat, shiny side down. Wet your hands to prevent sticking, then spread a thin, even layer of sushi rice over the nori, leaving a 1-inch border at the top edge.
Place two shrimp tempuras, avocado slices, and cucumber strips horizontally across the rice.
Using the sushi mat, roll the sushi away from you, gently pressing to create a firm log. Seal the edge by moistening the bare nori edge with water and pressing it to the roll.
Repeat the process with remaining ingredients to create additional rolls.
Using a sharp knife dipped in water, cut each roll into 6-8 pieces.
Serve the sushi rolls with soy sauce for dipping.
Nutrition Facts
Calories |
2618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.7 g | 182% | |
| Saturated Fat | 21.1 g | 106% | |
| Polyunsaturated Fat | 69.4 g | ||
| Cholesterol | 336 mg | 112% | |
| Sodium | 4029 mg | 175% | |
| Total Carbohydrate | 276.2 g | 100% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 17.6 g | ||
| Protein | 68.4 g | 137% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 268 mg | 21% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 2017 mg | 43% | |
*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.
