Gluten-Free Shrimp Tempura Roll
Indulge in the irresistible flavors of this Gluten-Free Shrimp Tempura Roll, a perfect blend of crispy, succulent tempura shrimp and fresh, creamy avocado wrapped in tender sushi rice and gluten-free nori. This recipe elevates your homemade sushi game by using a light, bubbly tempura batter made with gluten-free flour mix and cold sparkling water for an ultra-crunchy coating. The sushi rice is delicately seasoned with rice vinegar, sugar, and salt, creating the perfect base for vibrant cucumber and satisfying sesame accents. Finished with a generous sprinkle of toasted sesame seeds and served with gluten-free soy sauce, wasabi, and pickled ginger, this roll offers a delightful balance of textures and flavors. With step-by-step instructions, even sushi-making beginners can craft this gluten-free masterpiece in just an hour, making it an impressive crowd-pleaser for any occasion.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1 cup Gluten-free tempura flour mix
- 1 cup Cold sparkling water
- 8 pieces Large shrimp, peeled and deveined
- 1 medium Avocado, sliced
- 1 small Cucumber, julienned
- 0.25 cup Gluten-free soy sauce
- 1 teaspoon Wasabi paste
- 2 cups Sushi rice
- 0.25 cup Rice vinegar
- 2 tablespoons Sugar
- 1 teaspoon Salt
- 4 sheets Nori sheets (gluten-free)
- 2 cups Vegetable oil, for frying
- 4 tablespoons Pickled ginger
- 2 tablespoons Toasted sesame seeds
Directions
Step 1
Start by preparing the sushi rice. Rinse 2 cups of sushi rice under cold water until the water runs clear. Cook the rice according to your rice cooker instructions or on the stove.
Step 2
While the rice is cooking, mix 1/4 cup rice vinegar, 2 tablespoons sugar, and 1 teaspoon salt in a small saucepan over low heat until sugar dissolves. Set aside to cool.
Step 3
Once the rice is cooked, transfer it to a large wooden or non-metallic bowl. Pour the vinegar mixture over the rice and fold it in gently with a wooden spatula. Allow the rice to cool to room temperature.
Step 4
Prepare the tempura batter by whisking 1 cup of gluten-free tempura flour mix with 1 cup of cold sparkling water in a bowl. The batter should remain lumpy for a light texture.
Step 5
Heat 2 cups of vegetable oil in a deep saucepan over medium-high heat to about 350°F (175°C).
Step 6
Dip the shrimp into the tempura batter, ensuring they are fully coated. Carefully lower each shrimp into the hot oil, frying 3-4 at a time. Fry until golden brown and crispy, about 2-3 minutes per side. Remove shrimp with a slotted spoon and drain on paper towels.
Step 7
Lay a sheet of gluten-free nori on a bamboo sushi mat, shiny side down.
Step 8
Spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top edge.
Step 9
Place 2-3 tempura shrimp, a few avocado slices, and cucumber sticks horizontally across the rice, about 1 inch from the bottom edge.
Step 10
Using the bamboo mat, roll the sushi from the bottom, tucking the filling securely inside as you go. Press gently but firmly to shape the roll.
Step 11
Sprinkle toasted sesame seeds over the top of the sushi roll and give it a final gentle squeeze with the bamboo mat to ensure it holds its shape.
Step 12
Slice the roll into 8 pieces using a sharp, wet knife.
Step 13
Repeat the rolling process with the remaining ingredients to form additional rolls.
Step 14
Serve with gluten-free soy sauce, wasabi, and pickled ginger on the side.
Nutrition Facts
| Serving size | (1800.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5829.2 |
| Total Fat 505.6g | 0% |
| Saturated Fat 70.9g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 226.8mg | 0% |
| Sodium 7561.9mg | 0% |
| Total Carbohydrate 269.6g | 0% |
| Dietary Fiber 20.1g | 0% |
| Total Sugars 28.8g | |
| Protein 59.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 392.2mg | 0% |
| Iron 9.0mg | 0% |
| Potassium 1804.2mg | 0% |
Source of Calories