Description
Make delicious shrimp tempura sushi rolls at home. This recipe guides you through frying crispy shrimp tempura and rolling it perfectly with sushi rice and nori.
Ingredients
Scale
- 1 cup sushi rice
- 1 1/4 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 8-10 large shrimp, peeled and deveined, tail on
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon baking powder
- 1/2 cup ice water
- Vegetable oil for frying
- 4 sheets nori (seaweed sheets)
- 1/2 cucumber, julienned
- 1/2 avocado, sliced
- Soy sauce for serving
- Wasabi for serving
- Pickled ginger for serving
Instructions
- Rinse sushi rice under cold water until water runs clear. Combine rice and 1 1/4 cups water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed. Remove from heat and let stand covered for 10 minutes.
- In a small bowl, combine rice vinegar, sugar, and salt. Gently fold this mixture into the cooked rice. Let the rice cool to room temperature.
- Prepare the shrimp tempura. In a bowl, whisk together flour, cornstarch, and baking powder. Gradually add ice water, mixing until just combined. Do not overmix; lumps are fine.
- Heat vegetable oil in a deep pot or wok to 350°F (175°C). Dip each shrimp into the tempura batter, letting excess drip off. Carefully place shrimp into the hot oil. Fry for 2-3 minutes per side, until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
- Place a bamboo sushi mat on a clean surface. Lay one sheet of nori on the mat. Moisten your hands with water and spread a thin, even layer of sushi rice over the nori, leaving about 1/2 inch bare at the top edge.
- Arrange 2-3 pieces of shrimp tempura, a few cucumber strips, and a few avocado slices horizontally across the center of the rice.
- Carefully lift the edge of the bamboo mat closest to you, rolling it tightly over the fillings. Continue rolling, pressing gently to form a compact log. Once rolled, moisten the top bare edge of the nori with a little water to seal the roll.
- Repeat for the remaining nori sheets and fillings.
- Using a sharp, wet knife, slice each roll into 6-8 pieces. Serve immediately with soy sauce, wasabi, and pickled ginger.
Notes
- Use fresh, high-quality ingredients for the best taste.
- Do not overcook the rice; it should be slightly firm.
- For crispy tempura, ensure the oil is at the correct temperature and do not overcrowd the pot.
- Keep your hands and knife wet when handling rice and slicing rolls to prevent sticking.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying, Rolling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 roll (6-8 pieces)
- Calories: 450-550
- Sugar: 8-12g
- Sodium: 300-400mg
- Fat: 15-20g
- Saturated Fat: 3-5g
- Unsaturated Fat: 10-15g
- Trans Fat: 0g
- Carbohydrates: 60-70g
- Fiber: 3-5g
- Protein: 15-20g
- Cholesterol: 50-70mg