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Crispy Shrimp Tempura Rolls

Crispy Shrimp Tempura Rolls combine the crunchy texture of tempura shrimp with soft sushi rice and fresh vegetables for a delightful and satisfying meal.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Japanese, Sushi
Calories: 350
Ingredients Method Notes

Ingredients
  

Sushi Rice Preparation
  • 2 cups sushi rice, prepared (cooked and seasoned) Cook according to package directions, season with rice vinegar, sugar, and salt.
Tempura Ingredients
  • 1 lb shrimp, peeled and deveined
  • 1 cup tempura batter mix Follow package instructions for water quantity.
  • 4 sheets nori sheets
  • 1 each cucumber, sliced thin
  • 1 each avocado, sliced
  • soy sauce, for dipping
  • wasabi, for serving
  • sesame seeds, optional, for garnish

Method
 

Preparation
  1. Cook sushi rice according to package directions. Season it with rice vinegar, sugar, and salt once cooled. Set aside.
  2. In a bowl, mix the tempura batter as per package instructions. Aim for a smooth consistency.
  3. In a deep frying pan or pot, heat oil over medium-high heat. The oil should be hot enough that a drop of batter sizzles when added.
  4. Dip each shrimp into the tempura batter, allowing the excess to drip off.
  5. Carefully place the battered shrimp into the hot oil. Fry in batches for about 2-3 minutes on each side or until golden brown. Remove and drain on paper towels.
  6. Lay a nori sheet on a bamboo sushi mat. Spread a thin layer of sushi rice over the nori, leaving about an inch at the top. Add shrimp, cucumber, and avocado, then carefully roll the sushi away from you, applying gentle pressure to shape the roll.
  7. With a sharp knife, slice the roll into bite-sized pieces. Serve with soy sauce and wasabi for dipping.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 24 hours. To reheat, microwave for a few seconds or enjoy cold. For freezing, freeze tempura shrimp separately and add to sushi rolls later to avoid mushy rice.