Tempura Shrimp Sushi

Dive into the irresistible fusion of crunch and flavor with this Tempura Shrimp Sushi recipe, a restaurant-quality dish made right in your own kitchen! Featuring buttery sushi rice seasoned with tangy rice vinegar, crispy golden tempura shrimp, and refreshing cucumber, all enveloped in delicate nori sheets, this sushi roll is a symphony of textures and tastes. Perfectly crispy tempura shrimp is expertly prepared using a light batter and fried to perfection, making every bite a satisfying treat. With step-by-step instructions for making sushi rice, rolling the sushi, and achieving that perfect cut, this recipe is both beginner-friendly and rewarding for seasoned sushi enthusiasts. Serve with soy sauce, spicy wasabi, and pickled ginger for the ultimate sushi night experience that’s sure to impress your family or guests. Whether for a special occasion or a fun weekend project, Tempura Shrimp Sushi is your ticket to enjoying authentic Japanese flavors at home.

Nutriscore Rating: 57/100

Prep Time:45 mins

Cook Time:20 mins

Total Time:65 mins

Servings: 5

Ingredients

• 2 cups Sushi rice
• 2.5 cups Water
• 0.25 cups Rice vinegar
• 2 tablespoons Sugar
• 1 teaspoon Salt
• 10 large Shrimp, peeled and deveined
• 1 cup Tempura batter mix
• 1 cup Ice-cold water
• 4 cups Vegetable oil
• 5 sheets Nori sheets
• 1 medium Cucumber, julienned
• 0 Soy sauce, for serving
• 0 Wasabi, for serving
• 0 Pickled ginger, for serving

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. Drain well.

Step 2

In a medium saucepan, combine the rinsed rice and 2.5 cups of water. Bring to a boil, reduce the heat to low, cover, and simmer for about 18-20 minutes or until the water is absorbed and the rice is tender.

Step 3

Remove the saucepan from the heat and let the rice sit, covered, for 10 minutes.

Step 4

While the rice is resting, mix the rice vinegar, sugar, and salt in a small bowl until dissolved.

Step 5

Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture with a spatula, allowing it to cool to room temperature.

Step 6

Heat the vegetable oil in a deep pan or pot to 350°F (175°C).

Step 7

Prepare the tempura batter by mixing the tempura batter mix with ice-cold water according to the package instructions.

Step 8

Dip each shrimp into the tempura batter, allowing any excess to drip off, then carefully place into the hot oil. Fry until golden and crispy, about 2-3 minutes. Remove and drain on paper towels.

Step 9

Place a sushi mat on a clean surface and lay a nori sheet shiny side down.

Step 10

Spread a layer of sushi rice over the nori, leaving a 1-inch border at the top.

Step 11

Arrange two tempura shrimp horizontally across the center of the rice, followed by some julienned cucumber.

Step 12

Use the sushi mat to roll the nori and rice over the fillings, pressing gently to secure.

Step 13

Moisten the exposed border of the nori with a little water and press to seal the roll.

Step 14

Use a sharp, wet knife to cut the roll into six to eight pieces.

Step 15

Serve the tempura shrimp sushi with soy sauce, wasabi, and pickled ginger.

Nutrition Facts

Serving size	2740.3 grams (2740.3g)

Amount per serving	% Daily Value*
Calories	8898

Total Fat 842.10g	1080%
Saturated Fat 120.60g	603%
Polyunsaturated Fat 537.60g
Cholesterol 293mg	98%
Sodium 5698mg	248%
Total Carbohydrate 329.90g	120%
Dietary Fiber 10.20g	36%
Total Sugars 30.20g
Protein 69.10g	138%

Vitamin D 0IU	0%
Calcium 204mg	16%
Iron 9mg	51%
Potassium 1332mg	28%

*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: 82.6%

Protein: 3.0%

Carbs: 14.4%