Gluten-Free Shrimp Tempura Sushi

Delight in the fusion of crisp texture and fresh flavors with this Gluten-Free Shrimp Tempura Sushi recipe, your perfect homemade sushi solution! Featuring golden, crispy tempura shrimp encased in a light gluten-free batter, this dish marries the satisfying crunch of fried seafood with the tender chewiness of seasoned sushi rice. Rolled with creamy avocado, refreshing cucumber, and umami-rich nori, each bite bursts with flavor and texture. This recipe is thoughtfully crafted for gluten-free diners, using specialty ingredients like gluten-free all-purpose flour and soy sauce to maintain authenticity without compromise. Whether you're hosting a sushi night or looking for a fun kitchen project, this step-by-step guide ensures restaurant-quality gluten-free sushi rolls right at home. Serve with gluten-free soy sauce for the ultimate dipping experience!

Nutriscore Rating: 49/100

Prep Time:45 mins

Cook Time:30 mins

Total Time:75 mins

Servings: 4

Ingredients

• 1 cup Gluten-free all-purpose flour
• 0.5 cup Cornstarch
• 1 teaspoon Baking powder
• 1 teaspoon Salt
• 1 cup Cold sparkling water
• 12 pieces Large shrimp, peeled and deveined
• 4 cups Vegetable oil for frying
• 2 cups Sushi rice
• 0.25 cup Rice vinegar
• 2 tablespoons Sugar
• 4 sheets Nori sheets
• 1 small Cucumber, peeled and sliced into strips
• 1 Avocado, sliced
• 0.5 cup Gluten-free soy sauce

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. Combine rice and 2 1/2 cups of water in a rice cooker. Cook according to the manufacturer's instructions.

Step 2

While rice is cooking, prepare the sushi vinegar by mixing rice vinegar and sugar until dissolved. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Allow it to cool to room temperature.

Step 3

Prepare the tempura batter by whisking together gluten-free flour, cornstarch, baking powder, and salt in a medium bowl. Whisk in cold sparkling water until smooth.

Step 4

Heat vegetable oil in a deep skillet or pot over medium heat until it reaches 350°F (175°C).

Step 5

Dip each shrimp into the tempura batter, allowing excess to drip off. Carefully place shrimp into the hot oil and fry until golden and crispy, about 2 minutes. Remove with a slotted spoon and drain on paper towels.

Step 6

Place a nori sheet shiny side down on a bamboo sushi rolling mat, with the short end facing you. Wet your hands and gently spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top.

Step 7

Position 3 pieces of tempura shrimp horizontally across the center of the rice layer. Add a few strips of cucumber and slices of avocado alongside the shrimp.

Step 8

Lift the bamboo mat and start rolling it over the fillings, pressing gently to make a firm roll. Continue rolling until the mat and nori reach the border you left free of rice.

Step 9

Seal the edge with a little water and set aside. Repeat with remaining ingredients.

Step 10

Using a sharp knife moistened with water, slice each roll into 6-8 pieces. Serve with gluten-free soy sauce on the side.

Nutrition Facts

Serving size	2317.9 grams (2317.9g)

Amount per serving	% Daily Value*
Calories	9869

Total Fat 971.60g	1246%
Saturated Fat 139.00g	695%
Polyunsaturated Fat 0.00g
Cholesterol 340mg	113%
Sodium 10373mg	451%
Total Carbohydrate 311.00g	113%
Dietary Fiber 17.10g	61%
Total Sugars 26.80g
Protein 70.20g	140%

Vitamin D 0IU	0%
Calcium 199mg	15%
Iron 6mg	34%
Potassium 1922mg	41%

*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.

Source of Calories

Fat: 85.2%

Protein: 2.7%

Carbs: 12.1%