Gluten-Free Shrimp Tempura Sushi Roll
Elevate your sushi night with this irresistible Gluten-Free Shrimp Tempura Sushi Roll, a delightful twist on a Japanese classic that caters to gluten-free diners without sacrificing flavor or texture. Featuring crispy golden shrimp coated in a light, airy gluten-free tempura batter, layered with creamy avocado and refreshing cucumber, this recipe takes sushi rolls to a whole new level. Perfectly seasoned sushi rice is rolled with nori sheets and stuffed with these delectable ingredients, then sliced into bite-sized pieces for easy serving. The secret to success lies in a sparkling water tempura batter and a tight roll using a bamboo mat for restaurant-quality sushi right from your kitchen. Serve with gluten-free soy sauce, pickled ginger, and a touch of wasabi for a complete experience that’s as visually stunning as it is delicious. Perfect for a special dinner or sushi-making party, this recipe delivers incredible flavor while remaining accessible for gluten-free lifestyles!
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Ingredients
- 8 pieces large shrimp, peeled and deveined
- 1 cup gluten-free tempura flour mix
- 1 cup cold sparkling water
- 3 cups vegetable oil, for frying
- 2 cups sushi rice
- 2.5 cups water, for cooking rice
- 0.25 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 4 sheets nori sheets
- 1 small cucumber, julienned
- 1 large avocado, thinly sliced
- 0 for serving gluten-free soy sauce
- 0 for serving wasabi
- 0 for serving pickled ginger
Directions
Step 1
Rinse the sushi rice under cold water until the water runs clear. Combine with 2.5 cups water in a rice cooker or saucepan and cook according to your rice cooker's instructions, or bring to a boil, then simmer covered for about 20 minutes on a stove.
Step 2
In a small saucepan, heat the rice vinegar, sugar, and salt over low heat until dissolved. Remove from heat and let cool, then stir into the cooked rice, mixing to coat evenly. Let the rice cool to room temperature.
Step 3
In a deep fryer or large saucepan, heat the vegetable oil to 350°F (175°C).
Step 4
While the oil is heating, prepare the tempura batter by whisking together the gluten-free tempura flour mix and cold sparkling water until just combined. Do not overmix; the batter should be a little lumpy.
Step 5
Pat the shrimp dry with paper towels. Dip each shrimp in the tempura batter, letting the excess drip off, and carefully place in the hot oil. Fry in batches until golden brown and crispy, about 2-3 minutes per side.
Step 6
Remove shrimp with a slotted spoon and drain on paper towels.
Step 7
Lay a nori sheet shiny side down on a bamboo sushi mat. Wet your hands with water and grab a handful of sushi rice, spreading a thin, even layer over the nori, leaving a 1-inch border at the top edge.
Step 8
Place two pieces of fried shrimp, a few cucumber sticks, and avocado slices across the center of the rice.
Step 9
Lift the edge of the mat closest to you, roll it away, and curl it over the filling to form a roll. Tighten the roll with the bamboo mat as you roll to secure it tightly, using the uncovered nori edge to seal the end.
Step 10
Using a sharp knife dipped in water, slice the roll into 6-8 pieces.
Step 11
Repeat with remaining ingredients to make more rolls.
Step 12
Serve the sushi rolls with gluten-free soy sauce, wasabi, and pickled ginger.
Nutrition Facts
| Serving size | (2581.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 7861.6 |
| Total Fat 740.8g | 0% |
| Saturated Fat 103.8g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 226.8mg | 0% |
| Sodium 4176.5mg | 0% |
| Total Carbohydrate 265.2g | 0% |
| Dietary Fiber 19.7g | 0% |
| Total Sugars 29.3g | |
| Protein 53.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 217.5mg | 0% |
| Iron 7.0mg | 0% |
| Potassium 1971.2mg | 0% |
Source of Calories