This Crunchy Shrimp Tempura Sushi Roll is a tasty treat! With crispy shrimp wrapped in sushi rice and seaweed, it’s a fun mix of textures. Yum!
Making these rolls is great for a family night or a gathering. I love dipping them in soy sauce and watching everyone enjoy! Who doesn’t love a crunchy surprise? 😄
Key Ingredients & Substitutions
Sushi Rice: This sticky rice is essential for making good sushi! Look for short-grain sushi rice. If you can’t find it, try arborio rice, but the texture won’t be just the same.
Shrimp: Use large shrimp for tempura rolls. If you’re out of shrimp or want a vegan version, try using tempura vegetables like sweet potatoes, zucchini, or even mushrooms instead!
Nori: These seaweed sheets are what hold everything together. If you’re gluten-free, make sure to get gluten-free nori, or you can use soy wrappers as a substitution.
Avocado: Avocado adds creaminess. If you’re not a fan or allergic, you could leave it out or replace it with a thin layer of cream cheese for a different flavor.
How Do I Make Perfect Tempura Shrimp?
Making tempura shrimp can be tricky, but don’t worry! Getting that crunch is all about the technique. Here’s how to do it right:
- Start by heating the oil to the right temperature (350°F / 175°C). If it’s too low, the shrimp will soak up oil; too high, and they’ll burn easily.
- Keep the batter simple. Mixing it until just combined will keep it light and airy. Lumpy is okay!
- Dip the shrimp in the batter lightly before frying. This helps achieve that lovely crispy texture.
- Fry a few shrimp at a time to avoid crowding the pan, which can lower the oil temperature.
Lastly, remember to drain the shrimp on paper towels to remove excess oil, keeping them crunchy!
Crunchy Shrimp Tempura Sushi Roll
Ingredients You’ll Need:
For the Sushi Rice:
- 1 cup sushi rice
- 1 1/4 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
For the Tempura Shrimp:
- 8-10 large shrimp, peeled and deveined (tails on)
- 1/2 cup all-purpose flour
- 1/2 cup cold sparkling water
- 1 egg yolk
- Vegetable oil (for frying)
For the Sushi Roll:
- 4 sheets of nori (seaweed)
- 1 ripe avocado, sliced
- 1/2 cucumber, cut into thin strips
- 2 green onions, thinly sliced
For the Toppings:
- Japanese mayonnaise
- Eel sauce (unagi sauce)
- Toasted black and white sesame seeds
- Soy sauce, for serving
How Much Time Will You Need?
You’ll need about 30 minutes for prep and cooking, plus some time (around 15-30 minutes) for cooling the sushi rice. So, in total, you’re looking at about 1 hour to make these delicious rolls.
Step-by-Step Instructions:
1. Preparing the Sushi Rice:
Start by rinsing the sushi rice under cold water. Keep rinsing until the water is clear. Then, in a rice cooker or pot, combine the rinsed rice with 1 1/4 cups of water. Cook until done, which usually takes about 15 minutes. Once cooked, remove from heat and immediately mix in rice vinegar, sugar, and salt, ensuring everything dissolves well. Gently fold this mixture into the rice and set aside to cool to room temperature.
2. Making the Shrimp Tempura:
In a deep pan, heat vegetable oil to about 350°F (175°C). In a mixing bowl, whisk together the flour, cold sparkling water, and egg yolk to form your tempura batter (don’t worry if it’s a little lumpy—this is a good thing!). Take the prepared shrimp and dip them into the tempura batter, then carefully fry them in the hot oil until they’re golden brown and crispy, which should take around 2-3 minutes. Once done, drain the shrimp on paper towels.
3. Assembling the Sushi Roll:
Grab a bamboo sushi mat and lay it flat on your work surface, covering it with plastic wrap for easy cleanup. Place one sheet of nori on the mat, and wet your hands to avoid sticking. Spread a thin layer of sushi rice evenly over the nori, leaving about 1 inch at the top edge without rice. Next, flip the nori over so the rice is facing down.
4. Filling the Sushi Roll:
Place 2-3 tempura shrimp, some cucumber strips, and a few slices of avocado horizontally across the middle of the nori. Use the sushi mat to start rolling the nori tightly over the filling, applying gentle pressure to ensure a good shape. Roll until you reach the edge of the nori and seal it well.
5. Slicing the Roll:
Once your roll is complete, use a sharp knife dipped in water to slice it into 8 equal pieces. This helps prevent the rice from sticking to the knife.
6. Garnishing the Sushi:
Now for the fun part! Place a slice of avocado on top of each piece for a lovely presentation. Drizzle with Japanese mayonnaise and eel sauce, and sprinkle with toasted sesame seeds and sliced green onions for a burst of flavor!
7. Serving:
Serve your Crunchy Shrimp Tempura Sushi Rolls immediately with soy sauce on the side for dipping. Enjoy the delightful crunch and flavors!
Bon appétit! 🍣✨
Can I Use Frozen Shrimp for This Recipe?
Yes, you can use frozen shrimp! Just make sure to thaw them completely before preparing. The best way to do this is to leave them in the refrigerator overnight or place them in a sealed bag under cold running water for about 15-20 minutes.
What Can I Substitute for Seafood?
If you’re looking for a vegetarian option, consider using tempura vegetables like sweet potatoes, zucchini, or asparagus instead of shrimp. You can also use firm tofu, cut into strips and battered in the same tempura method for a delicious alternative!
Can I Make This Sushi Roll Ahead of Time?
While sushi is best served fresh, you can prepare the rice and tempura shrimp in advance. Simply store the rice in an airtight container and keep the shrimp in the fridge. Assemble the rolls just before serving for the best texture!
How Should I Store Leftover Sushi Rolls?
If you have leftovers, store them in an airtight container in the refrigerator for up to 24 hours. To keep them from drying out, you can lightly wrap them in damp paper towels. Just remember, the texture may not be the same upon reheating!
