High Protein Tempura Shrimp Sushi
Indulge in the ultimate fusion of crisp, crave-worthy tempura shrimp and classic sushi flavors with this High Protein Tempura Shrimp Sushi recipe! Perfect for seafood lovers and sushi enthusiasts alike, this dish features succulent shrimp coated in a light, lumpy batter and crunchy panko breadcrumbs, fried to golden perfection. Paired with sticky sushi rice seasoned with tangy rice vinegar and sweet sugar, and complemented by creamy avocado and refreshing cucumber, these rolls strike the perfect balance of textures and flavors. Wrapped in nori and skillfully rolled, each bite offers a protein-packed delight that's ideal for an elegant dinner or impressive party platter. Optimize your sushi night with this easy-to-follow recipe, garnished with soy sauce for dipping!
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Recipe Information
Ingredients
- 12 pieces Shrimp, large (peeled and deveined)
- 0.5 cups All-purpose flour
- 0.25 cups Cornstarch
- 0.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.75 cups Ice-cold water
- 1 large Egg whites
- 0.5 cups Panko breadcrumbs
- 2 cups Vegetable oil (for frying)
- 2 cups Sushi rice
- 0.25 cups Rice vinegar
- 2 tablespoons Granulated sugar
- 1 teaspoons Salt
- 4 whole Nori sheets
- 1 large Avocado, sliced
- 0.5 large Cucumber, julienned
- as needed Soy sauce (for serving)
Instructions
Rinse the sushi rice under cold water until the water runs clear. Cook according to the package instructions, then transfer to a large bowl.
In a small saucepan, heat rice vinegar, granulated sugar, and salt over low heat until dissolved. Pour the mixture over the cooked rice, gently folding to combine. Cover and set aside to cool.
In a bowl, whisk together flour, cornstarch, baking powder, and the 1/4 teaspoon salt. Gradually add ice-cold water and egg whites, mixing until just combined. The batter should be slightly lumpy.
Heat vegetable oil in a deep saucepan to 350°F (175°C). While the oil heats, dredge each shrimp in the tempura batter, letting excess drip off, then coat in panko breadcrumbs.
Carefully fry the shrimp in batches for 2-3 minutes, or until golden brown and crisp. Drain on a paper towel-lined plate.
Place a sheet of nori, shiny side down, on a bamboo sushi mat. Using damp hands, spread about 1/2 cup of sushi rice evenly over the nori, leaving a 1-inch border at the top.
Arrange 3 tempura shrimp, avocado slices, and cucumber in a row across the center of the rice.
Using the bamboo mat, roll the sushi tightly away from you, applying gentle pressure to form a firm roll. Seal the edge with a dab of water.
Repeat with the remaining nori, rice, shrimp, and vegetables to make 4 rolls total.
Using a sharp knife dipped in water, slice each roll into 6-8 pieces. Serve with soy sauce on the side and enjoy!
Nutrition Facts
Calories |
5988 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 514.7 g | 660% | |
| Saturated Fat | 73.4 g | 367% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 352 mg | 117% | |
| Sodium | 4823 mg | 210% | |
| Total Carbohydrate | 308.1 g | 112% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 34.3 g | ||
| Protein | 80.9 g | 162% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 240 mg | 18% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 2282 mg | 49% | |
*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.
