Description
The Shrimp Tempura Roll is a classic Japanese sushi favorite that combines crispy shrimp, creamy avocado, and refreshing cucumber wrapped in seasoned rice and nori. Simple to make at home yet restaurant-worthy, it’s a crowd-pleasing roll perfect for sushi nights.
Ingredients
Shrimp Tempura
8 large shrimp, peeled and deveined
120 g (1 cup) tempura batter mix
240 ml (1 cup) ice-cold water
Vegetable oil, for frying
Sushi Rolls
380 g (2 cups) cooked sushi rice, seasoned
4 sheets nori seaweed
1 ripe avocado, sliced
½ cucumber (100 g), cut into sticks
Soy sauce, for serving
Pickled ginger, for serving
Wasabi, for serving
Instructions
Prepare shrimp tempura: Mix tempura batter with ice-cold water until just combined (slightly lumpy). Heat oil to 175°C (350°F). Dip shrimp in batter and fry 2–3 minutes until golden and crisp. Drain on paper towels.
Prepare sushi rice: Season cooked sushi rice with vinegar, sugar, and salt. Keep slightly warm.
Assemble roll: Place bamboo mat on a flat surface. Lay nori sheet shiny side down. Spread rice evenly, leaving 2 cm uncovered at the top.
Add fillings: Place shrimp tempura, avocado, and cucumber across the center.
Roll: Using the bamboo mat, roll away from you, pressing gently but firmly to form a log. Seal the edge with water.
Slice & serve: With a sharp wet knife, cut into 8 pieces. Serve with soy sauce, ginger, and wasabi.
Notes
Keep tempura batter ice-cold for the crispiest shrimp.
Dip fingers in water when spreading rice to avoid sticking.
Use a sharp knife for clean cuts.
Don’t overfill rolls for easier rolling.
Drizzle spicy mayo or eel sauce for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course / Sushi
- Method: Deep-Frying & Rolling
- Cuisine: Japanese