Gluten-Free Tempura Shrimp Sushi

Dive into a bold fusion of flavors and textures with this Gluten-Free Tempura Shrimp Sushi recipe—a perfect balance of crispy and creamy, ideal for sushi enthusiasts seeking a gluten-free twist on a classic. Featuring golden, lightly battered tempura shrimp encased in fluffy, seasoned sushi rice and wrapped in nori, this recipe stands out with its vibrant fillings of fresh avocado and crisp cucumber. The gluten-free tempura batter provides a light, crunchy coating, while the rice vinegar seasoning infuses the sushi rice with authentic tangy-sweet notes. Easy to prepare in just under an hour, this homemade sushi is perfect for dinner parties, date nights, or adventurous weeknight meals. Serve it with gluten-free soy sauce, pickled ginger, and a touch of wasabi for a customizable sushi experience that’s as delicious as it is satisfying.

Nutriscore Rating: 59/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup Gluten-free tempura flour
• 0.75 cup Ice-cold water
• 12 pieces Large shrimp, peeled and deveined
• 2 tablespoons Gluten-free soy sauce
• 2 cups Sushi rice
• 0.25 cup Rice vinegar
• 2 tablespoons Sugar
• 1 teaspoon Salt
• 4 pieces Nori sheets
• 3 cups Neutral oil (vegetable or canola)
• 1 whole Avocado, sliced
• 0.5 whole Cucumber, julienned
• 0.25 cup Pickled ginger (optional, for serving)
• 1 teaspoon Wasabi paste (optional, for serving)

Directions

Step 1

Start by preparing the sushi rice. Rinse 2 cups of sushi rice under cold water until the water runs clear. Cook according to the package instructions.

Step 2

While the rice is cooking, make the rice seasoning. In a small saucepan, combine 1/4 cup rice vinegar, 2 tablespoons sugar, and 1 teaspoon salt. Heat over low heat until the sugar dissolves, then let it cool.

Step 3

Once the rice is cooked, transfer it to a large flat dish and gently fold in the seasoning mixture. Allow it to cool to room temperature.

Step 4

Prepare the tempura batter by whisking together 1 cup gluten-free tempura flour with 3/4 cup ice-cold water. Be careful not to overmix; some lumps are fine.

Step 5

Heat 3 cups of neutral oil in a deep saucepan or skillet to 350°F (175°C).

Step 6

Dip the shrimp into the tempura batter, ensuring they are fully coated. Fry 4-5 shrimp at a time in the hot oil until golden and crisp, about 2-3 minutes. Remove with a slotted spoon and drain on a paper towel-lined plate.

Step 7

To assemble the sushi, lay a sheet of nori shiny side down on a bamboo sushi mat. Wet your hands to prevent sticking and spread a thin, even layer of sushi rice over the nori, leaving about 1 inch of nori uncovered at the top.

Step 8

Arrange 3 tempura shrimp horizontally across the center of the rice. Add sliced avocado and julienned cucumber on top of the shrimp.

Step 9

Using the bamboo mat, carefully roll the sushi away from you, pressing gently but firmly to form a tight roll. Seal the edge with a bit of water.

Step 10

Repeat with the remaining nori sheets, rice, and fillings.

Step 11

Use a sharp knife to slice each roll into 6-8 pieces. Wipe the knife blade with a damp cloth between cuts to ensure clean slices.

Step 12

Serve the gluten-free tempura shrimp sushi with gluten-free soy sauce, pickled ginger, and wasabi paste if desired.

Nutrition Facts

Serving size	1968.4 grams (1968.4g)

Amount per serving	% Daily Value*
Calories	7707

Total Fat 736.00g	944%
Saturated Fat 54.60g	273%
Polyunsaturated Fat 0.00g
Cholesterol 340mg	113%
Sodium 5838mg	254%
Total Carbohydrate 272.70g	99%
Dietary Fiber 17.20g	61%
Total Sugars 30.70g
Protein 68.50g	137%

Vitamin D 0IU	0%
Calcium 234mg	18%
Iron 6mg	33%
Potassium 1819mg	39%

*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: 82.9%

Protein: 3.4%

Carbs: 13.7%