Shrimp Tempura Roll

Dive into the irresistible flavors of the Shrimp Tempura Roll—a sushi lover's dream combining crispy tempura shrimp, creamy avocado, and refreshing cucumber, all wrapped in seasoned sushi rice and nori. This recipe masterfully balances texture and taste, with golden, panko-crusted shrimp adding a satisfying crunch to every bite. Perfect for a sushi night at home, this roll is surprisingly easy to make with a few simple ingredients, including homemade tempura batter and perfectly seasoned rice. Serve with soy sauce, pickled ginger, and a dollop of wasabi for the ultimate sushi experience. Whether you're a seasoned sushi chef or a beginner, this recipe will elevate your homemade sushi game with its restaurant-quality results.

Nutriscore Rating: 63/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup sushi rice
• 1.25 cups water
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 0.5 teaspoon salt
• 12 pieces large shrimp, peeled and deveined
• 0.5 cup all-purpose flour
• 0.5 cup cold seltzer water
• 1 large egg
• 0.5 cup panko breadcrumbs
• 4 sheets nori sheets
• 1 medium avocado, sliced
• 0.5 cup cucumber, julienned
• 2 cups vegetable oil
• 0 to taste soy sauce
• 0 to taste pickled ginger
• 0 to taste wasabi

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. Combine the rice and 1.25 cups of water in a rice cooker or saucepan. Cook according to the manufacturer's instructions or simmer on the stove until the water is absorbed, about 15-20 minutes. Allow the rice to sit covered for 10 minutes.

Step 2

In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Fold this mixture into the cooked rice and let it cool to room temperature.

Step 3

Heat vegetable oil in a deep pan or fryer to 350°F (175°C) for frying the shrimp.

Step 4

In a mixing bowl, whisk together the flour, seltzer water, and egg to make the tempura batter. Dip each shrimp into the batter, then coat with panko breadcrumbs.

Step 5

Fry the shrimp in batches until golden brown and crispy, about 2-3 minutes each side. Drain on paper towels to remove excess oil.

Step 6

Lay a bamboo sushi mat on a flat surface and place a piece of plastic wrap over it. Place a sheet of nori on top.

Step 7

With damp hands, spread 1/4 of the seasoned sushi rice evenly over the nori, leaving a 1-inch border at the top edge. Flip the nori so the rice is facing down.

Step 8

Place 3 pieces of shrimp tempura, avocado slices, and julienned cucumber along the bottom edge of the nori.

Step 9

Using the sushi mat, carefully roll the edge of the nori over the fillings, pressing gently. Continue rolling tightly until the top border is sealed.

Step 10

Slice the roll into 8 equal pieces using a sharp, wet knife. Repeat the process with the remaining ingredients to make additional rolls.

Step 11

Serve the shrimp tempura rolls with soy sauce, pickled ginger, and wasabi on the side.

Nutrition Facts

Serving size	1922.7 grams (1922.7g)

Amount per serving	% Daily Value*
Calories	4886

Total Fat 451.60g	579%
Saturated Fat 65.50g	328%
Polyunsaturated Fat 270.90g
Cholesterol 560mg	187%
Sodium 6298mg	274%
Total Carbohydrate 175.20g	64%
Dietary Fiber 20.50g	73%
Total Sugars 19.20g
Protein 80.90g	162%

Vitamin D 54IU	269%
Calcium 375mg	29%
Iron 10mg	57%
Potassium 2250mg	48%

*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: 79.9%

Protein: 6.4%

Carbs: 13.8%