Tempura Sushi Roll
Indulge in the perfect blend of crispiness and flavor with this Tempura Sushi Roll recipe! Featuring golden, crispy tempura shrimp wrapped in a delicate layer of seasoned sushi rice and nori, this roll is elevated with refreshing cucumber, creamy avocado, and a touch of tangy rice vinegar. The airy tempura batter ensures each bite is light yet satisfyingly crunchy, while the soy sauce, wasabi, and pickled ginger on the side add an authentic Japanese flair. Perfect for sushi lovers seeking a restaurant-quality experience at home, this recipe is easy to follow and yields beautifully rolled sushi every time. Whether for a fun date night or an impressive appetizer, this dish promises a delightful fusion of texture and taste.
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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
- 8 pieces Large shrimp
- 0.5 cup All-purpose flour
- 0.25 cup Cornstarch
- 0.5 teaspoon Baking powder
- 1 large Egg
- 0.75 cup Cold water
- 2 cups Vegetable oil
- 2 sheets Nori sheets
- 1 small Cucumber
- 1 medium Avocado
- 2 tablespoons Soy sauce
- 1 teaspoon Wasabi
- 2 tablespoons Pickled ginger
Instructions
Rinse the sushi rice under cold water until the water runs clear. Combine rice and 1.25 cups of water in a rice cooker and cook according to the manufacturer's instructions.
Once the rice is cooked, transfer it to a bowl. Mix rice vinegar, sugar, and salt in a small bowl, then gently fold into the rice. Let the rice cool to room temperature.
Peel and devein the shrimp. Pat them dry with paper towels.
In a bowl, mix flour, cornstarch, and baking powder. In another bowl, beat the egg and cold water together. Combine wet and dry ingredients to form a batter.
Heat the vegetable oil in a deep saucepan to 350°F (175°C).
Dip each shrimp into the batter, allowing excess to drip off, then carefully lower into the hot oil. Fry until golden brown and crispy, about 2-3 minutes. Remove and drain on paper towels.
Slice the cucumber into thin strips. Halve the avocado, remove the pit, and slice into thin pieces.
Place a bamboo 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 and spread half of the sushi rice evenly over the nori, leaving a 1-inch border at the top edge.
Lay 4 cooked shrimp, cucumber strips, and avocado slices lengthwise along the rice.
Carefully lift the bamboo mat and roll the sushi tightly, tucking the filling as you go. Rub a little water on the exposed edge of the nori to seal the roll. Repeat with the remaining ingredients to make a second roll.
Using a sharp knife dipped in water, cut each roll into 8 pieces.
Serve the tempura sushi rolls with soy sauce, wasabi, and pickled ginger.
Nutrition Facts
Calories |
4713 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 450.0 g | 577% | |
| Saturated Fat | 65.4 g | 327% | |
| Polyunsaturated Fat | 273.6 g | ||
| Cholesterol | 446 mg | 149% | |
| Sodium | 3159 mg | 137% | |
| Total Carbohydrate | 158.7 g | 58% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 16.2 g | ||
| Protein | 55.0 g | 110% | |
| Vitamin D | 5.9 mcg | 30% | |
| Calcium | 233 mg | 18% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1653 mg | 35% | |
*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.
