Shrimp Tempura Roll

Why You’ll Love This Recipe

Shrimp Tempura Rolls are the perfect balance of crispy, creamy, and savory. The golden-fried shrimp brings a warm, crunchy element to the roll, while the avocado and cucumber offer freshness and creaminess. Making this roll at home allows you to customize your ingredients, save money, and impress your guests with a fun, hands-on sushi-making experience. Whether you’re new to sushi or a seasoned pro, this recipe is simple, satisfying, and absolutely delicious.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Shrimp (large, peeled and deveined)
• Tempura batter mix or a homemade mix (flour, cornstarch, baking soda, cold water)
• Vegetable oil (for frying)
• Sushi rice
• Rice vinegar
• Sugar
• Salt
• Nori sheets
• Avocado
• Cucumber
• Soy sauce (for serving)
• Wasabi and pickled ginger (optional)

Directions

1. Prepare the sushi rice: Rinse the rice until the water runs clear, then cook according to package instructions. Season with rice vinegar, sugar, and salt. Let it cool to room temperature.
2. Make the shrimp tempura: Heat oil in a deep pan to 350°F. Prepare tempura batter. Dip shrimp into the batter and fry until golden and crispy, about 2–3 minutes per side. Drain on paper towels.
3. Slice the vegetables: Cut cucumber into thin strips and slice avocado.
4. Assemble the roll: Place a bamboo sushi mat on a clean surface and top with plastic wrap. Lay a sheet of nori, shiny side down, on the mat. Wet your hands and press an even layer of sushi rice over the nori, leaving about 1 inch at the top uncovered.
5. Add fillings: Lay shrimp tempura, avocado, and cucumber in a line near the bottom of the rice-covered nori.
6. Roll it up: Using the mat, roll the sushi tightly from the bottom, pressing gently to form a firm roll. Seal the edge with a little water.
7. Slice and serve: Use a sharp, wet knife to slice the roll into 6–8 pieces. Serve with soy sauce, pickled ginger, and wasabi.

Servings and timing

This recipe makes 2 full rolls (about 12–16 pieces), serving 2 people as a main or 4 as an appetizer. Total time is about 45 minutes: 25 minutes for prep, 10 minutes to cook the shrimp, and 10 minutes to roll and slice.

Variations

• Spicy shrimp tempura roll: Add spicy mayo or sriracha inside the roll for a kick.
• Tempura crunch roll: Sprinkle extra tempura flakes over the top for added texture.
• Inside-out roll: Flip the nori so the rice is on the outside for a more modern presentation.
• Eel sauce drizzle: Add a sweet soy glaze on top for a restaurant-style finish.
• Vegetarian version: Replace shrimp with tempura-fried sweet potato or tofu.
• Extra toppings: Add tobiko (fish roe) or sesame seeds for more flavor and color.

Storage/Reheating

Shrimp Tempura Rolls are best enjoyed fresh, as the tempura loses its crispness over time. However, if you need to store leftovers, wrap them tightly in plastic wrap and refrigerate for up to 24 hours. Do not microwave, as it will ruin the texture of the shrimp and rice. For best results, eat the same day.

FAQs

Can I use frozen shrimp for shrimp tempura?

Yes, just make sure they’re fully thawed and dried before battering and frying.

What kind of rice should I use for sushi rolls?

Use short-grain or medium-grain sushi rice, which is sticky enough to hold the roll together.

Can I make shrimp tempura without a deep fryer?

Yes, a deep pan or skillet with enough oil for shallow frying works well.

How do I prevent the rice from sticking to my hands?

Keep your hands damp with water while handling the rice to prevent sticking.

Can I prepare the shrimp tempura ahead of time?

You can, but it’s best fresh. Reheating will make it less crispy. If needed, reheat briefly in the oven or air fryer.

Is there a vegetarian version of this roll?

Yes, substitute the shrimp with fried tofu, sweet potato tempura, or tempura vegetables.

What sauces go well with shrimp tempura roll?

Soy sauce, spicy mayo, eel sauce, or wasabi mayo all pair well.

How do I get clean slices when cutting the roll?

Use a very sharp knife dipped in water before each cut to avoid sticking.

Can I make this roll gluten-free?

Use gluten-free soy sauce and a gluten-free tempura batter mix or cornstarch-based coating.

Do I need a bamboo sushi mat?

It helps, but you can use parchment paper or plastic wrap as an alternative to shape the roll.

Conclusion

Shrimp Tempura Roll is a flavorful and impressive sushi option that combines crispy, tender shrimp with creamy avocado and crunchy veggies. Whether you’re making it for a sushi night at home or a fun appetizer for guests, this roll is sure to impress. With a little prep and simple ingredients, you can enjoy a restaurant-style sushi experience right in your own kitchen.

Shrimp Tempura Roll

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Shrimp Tempura Roll is a delicious sushi roll made with crispy fried shrimp, creamy avocado, and crunchy cucumber wrapped in seasoned sushi rice and nori. It’s a great cooked alternative to raw sushi and perfect for sushi night at home.

• Author: Laura
• Prep Time: 25 minutes
• Cook Time: 10 minutes
• Total Time: 45 minutes
• Yield: 2 rolls (12–16 pieces)
• Category: Appetizer
• Method: Frying, Rolling
• Cuisine: Japanese
• Diet: Halal

Ingredients

• 6 large shrimp, peeled and deveined
• 1 cup tempura batter mix (or homemade: 1/2 cup flour, 1/4 cup cornstarch, 1/2 tsp baking soda, 3/4 cup ice-cold water)
• Vegetable oil, for frying
• 1 cup sushi rice
• 2 tbsp rice vinegar
• 1 tsp sugar
• 1/2 tsp salt
• 2 nori sheets
• 1/2 avocado, sliced
• 1/2 cucumber, julienned
• Soy sauce, for serving
• Wasabi and pickled ginger (optional)

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Instructions

1. Rinse the sushi rice until water runs clear. Cook according to package instructions. Season with rice vinegar, sugar, and salt. Let it cool to room temperature.
2. Heat vegetable oil in a deep pan to 350°F (175°C). Mix tempura batter.
3. Dip shrimp into the batter and fry for 2–3 minutes per side until golden brown and crispy. Drain on paper towels.
4. Cut cucumber into thin strips and slice avocado.
5. Place a bamboo sushi mat on a clean surface and cover with plastic wrap. Lay a nori sheet shiny side down on the mat.
6. Wet your hands and press a thin, even layer of rice over the nori, leaving about 1 inch at the top edge uncovered.
7. Place 3 shrimp tempura, a few avocado slices, and cucumber strips across the bottom third of the rice.
8. Using the mat, tightly roll the sushi from the bottom up, pressing firmly. Seal the edge with a bit of water.
9. Use a sharp knife dipped in water to slice the roll into 6–8 pieces.
10. Repeat with the second roll. Serve with soy sauce, wasabi, and pickled ginger.

Notes

• Use freshly fried shrimp for best texture.
• Keep a bowl of water nearby to wet hands while handling sticky rice.
• Make it spicy by adding sriracha or spicy mayo inside the roll.
• Don’t overfill the roll—less is more for clean shaping and slicing.

Nutrition

• Serving Size: 1 roll (6–8 pieces)
• Calories: 380
• Sugar: 3g
• Sodium: 520mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 3g
• Protein: 13g
• Cholesterol: 70mg