Description
This homemade shrimp tempura roll recipe is a delightful way to enjoy sushi at home, featuring crispy tempura shrimp, creamy avocado, and crunchy cucumber wrapped in seasoned sushi rice and nori.
Ingredients
Scale
2 cups Sushi rice
¼ cup Rice vinegar
2 tablespoons Sugar
1 teaspoon Salt
12 pieces Large shrimp, peeled and deveined
1 cup All-purpose flour
1 cup Cold water
1 large Egg
4 sheets Nori sheets
1 medium Cucumber, julienned
1 large Avocado, sliced thi
Vegetable oil for frying
½ cup Spicy mayo
2 tablespoons Sesame seeds
Instructions
- Prepare the sushi rice by rinsing it until the water runs clear, then cook according to package directions. Mix rice vinegar, sugar, and salt into the hot rice and let it cool
- Make the tempura batter by combining flour, cold water, and egg in a bowl, mixing just until combined
- Heat vegetable oil to 375°F and fry the shrimp in the tempura batter until golden, then drain on paper towels
- Prepare a rolling station with a bamboo mat covered in plastic wrap, and set out nori sheets, rice, and fillings
- Assemble the roll by placing a nori sheet on the mat, spreading rice over it, and adding shrimp, cucumber, and avocado
- Roll it up tightly using the bamboo mat, sealing the edge with water
- Slice the roll into 8 pieces and serve with spicy mayo and sesame seeds
Notes
Keep everything cold for crispier tempura.
Don't overfill the rolls to prevent them from falling apart.
Wet your hands before handling rice to prevent sticking.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 roll
- Calories: 380 kcal
- Sugar: 6g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 145mg