Shrimp Tempura Sushi Roll

Crispy, golden shrimp tempura takes center stage in this delectable Shrimp Tempura Sushi Roll, a fusion of texture and flavor that's perfect for sushi lovers and home chefs alike. This recipe pairs perfectly seasoned sushi rice with crunchy tempura shrimp, creamy avocado, and crisp cucumber, all wrapped in umami-rich nori for a restaurant-quality roll prepared in your own kitchen. Showcasing the art of homemade sushi, it combines classic Japanese cooking techniques, like crafting the ideal sticky rice and flawlessly frying shrimp, with step-by-step guidance for effortless rolling. Serve with soy sauce for a dipping experience that hits every savory, sweet, and tangy note. Perfect for dinner parties or an elegant weeknight treat, this sushi recipe will impress both your palate and your guests!

Nutriscore Rating: 69/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup sushi rice
• 2 tablespoons rice vinegar
• 1 tablespoon granulated sugar
• 0.5 teaspoon salt
• 8 pieces large shrimp, peeled and deveined
• 0.5 cup all-purpose flour
• 0.5 teaspoon baking powder
• 0.5 cup cold water
• 1 piece egg yolk
• 0.5 cup panko breadcrumbs
• 4 sheets nori (seaweed sheets)
• 1 piece avocado, thinly sliced
• 1 piece cucumber, cut into thin strips
• 0 for serving soy sauce
• 2 cups vegetable oil

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to package instructions or in a rice cooker until fully cooked.

Step 2

While the rice is cooking, combine rice vinegar, sugar, and salt in a small bowl. Heat the mixture in the microwave for 20-30 seconds or until sugar is dissolved. Stir to combine, then set aside.

Step 3

Once the rice is cooked, transfer it to a large bowl. Gradually fold in the vinegar mixture with a spatula while fanning the rice to help it cool down. This step gives the rice a glossy finish and sticky texture.

Step 4

Heat the vegetable oil in a deep saucepan or wok over medium-high heat to 350°F (175°C).

Step 5

For the tempura batter, in a bowl, mix the flour and baking powder. Add the cold water and egg yolk, stirring lightly with a fork until just combined. The batter should be slightly lumpy.

Step 6

Dip each shrimp into the batter, then dredge in panko breadcrumbs to coat.

Step 7

Carefully place the shrimp into the hot oil, cooking in batches as needed to not overcrowd the pan. Fry until golden brown, about 2-3 minutes per side. Remove the cooked shrimp and place on a paper towel-lined plate to drain excess oil.

Step 8

Lay a sheet of nori on a bamboo sushi mat, shiny side down. Wet your hands to prevent sticking, then spread a thin, even layer of sushi rice over the nori, leaving a 1-inch border at the top edge.

Step 9

Place two shrimp tempuras, avocado slices, and cucumber strips horizontally across the rice.

Step 10

Using the sushi mat, roll the sushi away from you, gently pressing to create a firm log. Seal the edge by moistening the bare nori edge with water and pressing it to the roll.

Step 11

Repeat the process with remaining ingredients to create additional rolls.

Step 12

Using a sharp knife dipped in water, cut each roll into 6-8 pieces.

Step 13

Serve the sushi rolls with soy sauce for dipping.

Nutrition Facts

Serving size	(1476.7g)

Amount per serving	% Daily Value*
Calories	2618.4

Total Fat 141.7g	0%
Saturated Fat 21.1g	0%
Polyunsaturated Fat 69.4g
Cholesterol 336mg	0%
Sodium 4029.2mg	0%
Total Carbohydrate 276.2g	0%
Dietary Fiber 22.7g	0%
Total Sugars 17.6g
Protein 68.4g	0%

Vitamin D 9.6IU	0%
Calcium 268.4mg	0%
Iron 11.6mg	0%
Potassium 2016.8mg	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: 48.1%

Protein: 10.3%

Carbs: 41.6%