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Shrimp Tempura Roll

Shrimp Tempura Roll
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Shrimp Tempura Roll is a delightful sushi dish that perfectly balances crispy, golden battered shrimp with fresh cucumber, creamy avocado, and seasoned sushi rice wrapped in nori. This roll offers a satisfying crunch combined with savory and fresh flavors, making it an ideal choice for sushi lovers and those new to sushi alike. Easy to customize and perfect for casual meals or special gatherings, it delivers a wonderful harmony of textures and tastes in every bite.

Ingredients

Scale

Shrimp Tempura

  • 12 medium-sized fresh shrimp, cleaned and deveined
  • 1 cup all-purpose flour (or rice flour for gluten-free)
  • 1 cup ice-cold water
  • Vegetable oil, for frying

Sushi Rice

  • 2 cups sushi rice
  • 2 1/2 cups water
  • 3 tbsp rice vinegar
  • 2 tbsp sugar
  • 1 tsp salt

Vegetables & Wrap

  • 4 sheets nori (seaweed)
  • 1/2 cucumber, thinly sliced into strips
  • 1 avocado, thinly sliced

Condiments

  • Soy sauce, for serving (or tamari/coconut aminos for soy-free option)
  • Optional spicy mayo (1/4 cup mayonnaise mixed with 1 tbsp sriracha)

Instructions

  1. Prepare the Shrimp Tempura: Clean and devein shrimp thoroughly. Make a cold tempura batter by mixing ice-cold water with flour. Dip shrimp into the batter and fry in hot vegetable oil until golden brown and crispy. Drain on paper towels to remove excess oil.
  2. Cook and Season Sushi Rice: Rinse sushi rice under cold water until water runs clear to remove starch. Cook rice with water according to package instructions. While rice is still warm, gently fold in a mixture of rice vinegar, sugar, and salt to season and add sweetness.
  3. Prepare Vegetables: Thinly slice cucumber and avocado uniformly to ensure balanced bites and fresh texture in the roll.
  4. Assemble the Roll: Place a bamboo sushi mat on a flat surface and cover it with plastic wrap. Lay a nori sheet shiny side down. Wet your fingers to prevent sticking and spread a thin, even layer of sushi rice over the nori.
  5. Add Fillings: Along the edge closest to you, layer shrimp tempura, cucumber strips, and avocado slices evenly.
  6. Roll and Slice: Using the bamboo mat, roll the nori and fillings tightly away from you, applying gentle but firm pressure to maintain compactness. Use a sharp, wet knife to slice the roll into even bite-sized pieces.
  7. Serve: Arrange the Shrimp Tempura Rolls on a platter. Serve with soy sauce, pickled ginger, and wasabi. Optionally drizzle with spicy mayo or unagi sauce for enhanced flavor.

Notes

  • Keep tempura batter ice-cold for a light, crispy shrimp coating.
  • Allow sushi rice to cool slightly before spreading to prevent tearing the nori.
  • Use a gentle but firm grip when rolling to create tight, uniform rolls.
  • Wet your knife before slicing to make smooth, clean cuts without sticking.
  • Always select fresh shrimp and crisp vegetables to maximize flavor and texture.
  • Frozen shrimp can be used if fully thawed, dried, and deveined before frying.
  • For gluten-free version, substitute all-purpose flour with rice flour or cornstarch in tempura batter.
  • Store leftover rolls in an airtight container in the refrigerator for up to 24 hours to prevent sogginess.
  • Avoid freezing the rolls as it affects texture, especially tempura shrimp and fresh veggies.
  • Reheat tempura shrimp separately in oven or air fryer to restore crunch; avoid microwaving entire roll.

Nutrition

Keywords: Shrimp Tempura Roll, Sushi, Tempura Shrimp, Japanese Cuisine, Sushi Roll, Homemade Sushi, Crunchy Sushi Roll

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