Soy-Free Shrimp Tempura Roll
Indulge in the irresistible flavors of this Soy-Free Shrimp Tempura Roll, a homemade sushi delight perfect for seafood lovers and anyone seeking a soy-free option. This recipe combines crispy, golden tempura shrimp with creamy avocado and refreshing cucumber, all wrapped in seasoned sushi rice and nori sheets. The light and airy batter for the shrimp is crafted with a mix of flour, cornstarch, and baking powder, ensuring a flawless crunch without the need for soy-based sauces or marinades. Whether you're hosting a sushi night or craving a restaurant-quality dish at home, this easy-to-follow recipe brings together premium ingredients and step-by-step guidance to make rolling a breeze. Serve fresh and enjoy a wholesome take on a classic tempura roll that's ideal for sharing!
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Recipe Information
Ingredients
- 6 large Shrimp
- 120 grams All-purpose flour
- 55 grams Cornstarch
- 1 teaspoon Baking powder
- 240 milliliters Water
- 4 cubes Ice cubes
- 500 milliliters Vegetable oil
- 1 medium Avocado
- 0.5 medium Cucumber
- 300 grams Sushi rice
- 3 sheets Nori sheets
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
Instructions
Begin by cooking the sushi rice according to the package instructions. Once cooked, transfer it to a bowl and let it cool slightly.
In a small bowl, mix the rice vinegar, sugar, and salt until the sugar is dissolved. Pour this over the warm rice and gently fold to combine. Set aside to cool completely.
Prepare the shrimp by peeling and deveining them, leaving the tail intact. Make a few shallow cuts on the underside to prevent curling. Pat them dry with a paper towel.
In a mixing bowl, combine flour, cornstarch, and baking powder. Gradually add cold water and ice cubes, stirring gently to form a batter. Some lumps are fine.
Heat vegetable oil in a deep pan to 350°F (175°C). Dip each shrimp into the batter, letting excess drip off, and carefully place them into the hot oil.
Fry the shrimp for about 2-3 minutes or until golden brown and crispy. Remove and drain on a paper towel.
Cut the avocado in half, remove the pit, and slice the flesh into thin strips. Peel the cucumber and cut it into matchsticks.
Place a bamboo sushi mat on a flat surface and cover it with plastic wrap. Lay a sheet of nori, shiny side down, on the plastic wrap.
Moisten your hands with water to prevent sticking. Spread an even layer of sushi rice over the nori, leaving a 1-inch border at the top edge.
Arrange a few tempura shrimp, avocado slices, and cucumber sticks horizontally across the center of the rice.
Using the bamboo mat, roll the sushi tightly into a log, applying gentle pressure to maintain the shape. Wet the top border of nori to seal the roll.
Repeat the rolling process to make the remaining rolls.
With a sharp knife, slice each roll into 6-8 pieces. Serve fresh and enjoy your homemade soy-free shrimp tempura rolls!
Nutrition Facts
Calories |
5472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 478.4 g | 613% | |
| Saturated Fat | 69.0 g | 345% | |
| Polyunsaturated Fat | 291.1 g | ||
| Cholesterol | 252 mg | 84% | |
| Sodium | 2368 mg | 103% | |
| Total Carbohydrate | 281.1 g | 102% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 15.6 g | ||
| Protein | 54.2 g | 108% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 207 mg | 16% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1509 mg | 32% | |
*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.
