High Protein Tempura Shrimp Sushi

Elevate your sushi game with this irresistible High Protein Tempura Shrimp Sushi recipe! Featuring perfectly crispy, golden tempura shrimp wrapped in seasoned sushi rice and crisp nori, this homemade sushi is as satisfying as it is protein-packed. The rolls are filled with creamy avocado, fresh cucumber, and crunchy panko-coated shrimp, creating a delicious balance of textures and flavors. With a homemade rice vinegar seasoning and step-by-step instructions, this recipe is approachable for sushi beginners and seasoned chefs alike. Whether you're serving up a gourmet appetizer or a main dish, these mouthwatering sushi rolls pair beautifully with soy sauce or your favorite dipping sauces. Perfect for sushi night or impressing at gatherings, this recipe is your go-to for high-protein Japanese-inspired indulgence!

Nutriscore Rating: 60/100

Prep Time:40 mins

Cook Time:20 mins

Total Time:60 mins

Servings: 4

Ingredients

• 12 pieces Shrimp, large (peeled and deveined)
• 0.5 cups All-purpose flour
• 0.25 cups Cornstarch
• 0.5 teaspoons Baking powder
• 0.25 teaspoons Salt
• 0.75 cups Ice-cold water
• 1 large Egg whites
• 0.5 cups Panko breadcrumbs
• 2 cups Vegetable oil (for frying)
• 2 cups Sushi rice
• 0.25 cups Rice vinegar
• 2 tablespoons Granulated sugar
• 1 teaspoons Salt
• 4 whole Nori sheets
• 1 large Avocado, sliced
• 0.5 large Cucumber, julienned
• 0 as needed Soy sauce (for serving)

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. Cook according to the package instructions, then transfer to a large bowl.

Step 2

In a small saucepan, heat rice vinegar, granulated sugar, and salt over low heat until dissolved. Pour the mixture over the cooked rice, gently folding to combine. Cover and set aside to cool.

Step 3

In a bowl, whisk together flour, cornstarch, baking powder, and the 1/4 teaspoon salt. Gradually add ice-cold water and egg whites, mixing until just combined. The batter should be slightly lumpy.

Step 4

Heat vegetable oil in a deep saucepan to 350°F (175°C). While the oil heats, dredge each shrimp in the tempura batter, letting excess drip off, then coat in panko breadcrumbs.

Step 5

Carefully fry the shrimp in batches for 2-3 minutes, or until golden brown and crisp. Drain on a paper towel-lined plate.

Step 6

Place a sheet of nori, shiny side down, on a bamboo sushi mat. Using damp hands, spread about 1/2 cup of sushi rice evenly over the nori, leaving a 1-inch border at the top.

Step 7

Arrange 3 tempura shrimp, avocado slices, and cucumber in a row across the center of the rice.

Step 8

Using the bamboo mat, roll the sushi tightly away from you, applying gentle pressure to form a firm roll. Seal the edge with a dab of water.

Step 9

Repeat with the remaining nori, rice, shrimp, and vegetables to make 4 rolls total.

Step 10

Using a sharp knife dipped in water, slice each roll into 6-8 pieces. Serve with soy sauce on the side and enjoy!

Nutrition Facts

Serving size	(1717.4g)

Amount per serving	% Daily Value*
Calories	5652.2

Total Fat 505.8g	0%
Saturated Fat 72.4g	0%
Polyunsaturated Fat 0g
Cholesterol 351.5mg	0%
Sodium 4871.5mg	0%
Total Carbohydrate 253.3g	0%
Dietary Fiber 20.0g	0%
Total Sugars 28.5g
Protein 75.7g	0%

Vitamin D 0IU	0%
Calcium 155.2mg	0%
Iron 9.0mg	0%
Potassium 2051.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 77.6%

Protein: 5.2%

Carbs: 17.3%