Tempura Shrimp Sushi
Elevate your sushi night with this irresistible Tempura Shrimp Sushi recipe, a fusion of crispy tempura shrimp, perfectly seasoned sushi rice, and fresh cucumber, all wrapped in a delicate nori sheet. This Japanese-inspired dish combines rich textures and vibrant flavors, featuring golden, crunchy shrimp fried to perfection and paired with the subtle tang of vinegar-infused rice. Whether you're an experienced sushi maker or a beginner, this step-by-step recipe is easy to follow and ready in just over an hour. Serve it with soy sauce, wasabi, and pickled ginger for a restaurant-quality experience at home. Perfect for impressing dinner guests or treating yourself to an indulgent meal, this homemade sushi roll is a flavorful masterpiece.
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Recipe Information
Ingredients
- 2 cups Sushi rice
- 2.5 cups Water
- 0.25 cups Rice vinegar
- 2 tablespoons Sugar
- 1 teaspoon Salt
- 10 large Shrimp, peeled and deveined
- 1 cup Tempura batter mix
- 1 cup Ice-cold water
- 4 cups Vegetable oil
- 5 sheets Nori sheets
- 1 medium Cucumber, julienned
- Soy sauce, for serving
- Wasabi, for serving
- Pickled ginger, for serving
Instructions
Rinse the sushi rice under cold water until the water runs clear. Drain well.
In a medium saucepan, combine the rinsed rice and 2.5 cups of water. Bring to a boil, reduce the heat to low, cover, and simmer for about 18-20 minutes or until the water is absorbed and the rice is tender.
Remove the saucepan from the heat and let the rice sit, covered, for 10 minutes.
While the rice is resting, mix the rice vinegar, sugar, and salt in a small bowl until dissolved.
Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture with a spatula, allowing it to cool to room temperature.
Heat the vegetable oil in a deep pan or pot to 350°F (175°C).
Prepare the tempura batter by mixing the tempura batter mix with ice-cold water according to the package instructions.
Dip each shrimp into the tempura batter, allowing any excess to drip off, then carefully place into the hot oil. Fry until golden and crispy, about 2-3 minutes. Remove and drain on paper towels.
Place a sushi mat on a clean surface and lay a nori sheet shiny side down.
Spread a layer of sushi rice over the nori, leaving a 1-inch border at the top.
Arrange two tempura shrimp horizontally across the center of the rice, followed by some julienned cucumber.
Use the sushi mat to roll the nori and rice over the fillings, pressing gently to secure.
Moisten the exposed border of the nori with a little water and press to seal the roll.
Use a sharp, wet knife to cut the roll into six to eight pieces.
Serve the tempura shrimp sushi with soy sauce, wasabi, and pickled ginger.
Nutrition Facts
Calories |
1726 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.4 g | 216% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 107.3 g | ||
| Cholesterol | 58 mg | 19% | |
| Sodium | 1112 mg | 48% | |
| Total Carbohydrate | 56.7 g | 21% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 6.7 g | ||
| Protein | 12.8 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 67 mg | 5% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 225 mg | 5% | |
*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.
