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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.

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)

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

Find it online: https://thefamilycooking.com/shrimp-tempura-roll/