Tempura Sushi Roll

Crispy, flavorful perfection awaits with this Tempura Sushi Roll recipe, a fusion of classic sushi artistry and indulgent crunch. Featuring a delicate balance of textures and flavors, this dish combines fluffy, seasoned sushi rice with golden-brown, crispy tempura shrimp, creamy avocado, and refreshing cucumber, all wrapped in a sheet of savory nori. Each roll is handcrafted with precision, ensuring the perfect bite every time. Whether you’re a sushi lover or a fan of tempura’s irresistible crunch, this recipe delivers restaurant-quality results right in your kitchen. Serve it alongside soy sauce, wasabi, and pickled ginger for an authentic Japanese dining experience that will impress your family and friends. Perfect for sushi night or a special weekend treat!

Nutriscore Rating: 62/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 2

Ingredients

• 1 cup Sushi rice
• 1.25 cups Water
• 2 tablespoons Rice vinegar
• 1 tablespoon Sugar
• 0.5 teaspoon Salt
• 8 pieces Large shrimp
• 0.5 cup All-purpose flour
• 0.25 cup Cornstarch
• 0.5 teaspoon Baking powder
• 1 large Egg
• 0.75 cup Cold water
• 2 cups Vegetable oil
• 2 sheets Nori sheets
• 1 small Cucumber
• 1 medium Avocado
• 2 tablespoons Soy sauce
• 1 teaspoon Wasabi
• 2 tablespoons Pickled ginger

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. Combine rice and 1.25 cups of water in a rice cooker and cook according to the manufacturer's instructions.

Step 2

Once the rice is cooked, transfer it to a bowl. Mix rice vinegar, sugar, and salt in a small bowl, then gently fold into the rice. Let the rice cool to room temperature.

Step 3

Peel and devein the shrimp. Pat them dry with paper towels.

Step 4

In a bowl, mix flour, cornstarch, and baking powder. In another bowl, beat the egg and cold water together. Combine wet and dry ingredients to form a batter.

Step 5

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

Step 6

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

Step 7

Slice the cucumber into thin strips. Halve the avocado, remove the pit, and slice into thin pieces.

Step 8

Place a bamboo mat on a flat surface and cover it with plastic wrap. Lay a sheet of nori, shiny side down, on the plastic wrap.

Step 9

Moisten your hands with water and spread half of the sushi rice evenly over the nori, leaving a 1-inch border at the top edge.

Step 10

Lay 4 cooked shrimp, cucumber strips, and avocado slices lengthwise along the rice.

Step 11

Carefully lift the bamboo mat and roll the sushi tightly, tucking the filling as you go. Rub a little water on the exposed edge of the nori to seal the roll. Repeat with the remaining ingredients to make a second roll.

Step 12

Using a sharp knife dipped in water, cut each roll into 8 pieces.

Step 13

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

Nutrition Facts

Serving size	1737.4 grams (1737.4g)

Amount per serving	% Daily Value*
Calories	4713

Total Fat 450.00g	577%
Saturated Fat 65.40g	327%
Polyunsaturated Fat 273.60g
Cholesterol 446mg	149%
Sodium 3159mg	137%
Total Carbohydrate 158.70g	58%
Dietary Fiber 15.50g	55%
Total Sugars 16.20g
Protein 55.00g	110%

Vitamin D 236IU	1181%
Calcium 233mg	18%
Iron 8mg	42%
Potassium 1653mg	35%

*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: 4.5%

Carbs: 12.9%