Soy-Free Shrimp Tempura Roll

Delight in the crisp, flavorful perfection of this Soy-Free Shrimp Tempura Roll, a sushi lover's dream crafted without soy-based sauces. Featuring golden, crispy shrimp tempura encased in fluffy sushi rice and wrapped with nori, this roll is elevated by creamy avocado and refreshing cucumber for a harmonious balance of textures and flavors. The rice is delicately seasoned with a simple blend of rice vinegar, sugar, and salt, complementing the natural sweetness of the shrimp. Perfect for those with soy sensitivities or anyone seeking a lighter take on traditional sushi, this recipe uses a simple homemade tempura batter and highlights fresh, wholesome ingredients. Whether you're hosting a sushi night or indulging in a solo culinary adventure, these rolls promise a restaurant-quality experience right at home.

Nutriscore Rating: 62/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 3

Ingredients

• 6 large Shrimp
• 120 grams All-purpose flour
• 55 grams Cornstarch
• 1 teaspoon Baking powder
• 240 milliliters Water
• 4 cubes Ice cubes
• 500 milliliters Vegetable oil
• 1 medium Avocado
• 0.5 medium Cucumber
• 300 grams Sushi rice
• 3 sheets Nori sheets
• 2 tablespoons Rice vinegar
• 1 tablespoon Sugar
• 0.5 teaspoon Salt

Directions

Step 1

Begin by cooking the sushi rice according to the package instructions. Once cooked, transfer it to a bowl and let it cool slightly.

Step 2

In a small bowl, mix the rice vinegar, sugar, and salt until the sugar is dissolved. Pour this over the warm rice and gently fold to combine. Set aside to cool completely.

Step 3

Prepare the shrimp by peeling and deveining them, leaving the tail intact. Make a few shallow cuts on the underside to prevent curling. Pat them dry with a paper towel.

Step 4

In a mixing bowl, combine flour, cornstarch, and baking powder. Gradually add cold water and ice cubes, stirring gently to form a batter. Some lumps are fine.

Step 5

Heat vegetable oil in a deep pan to 350°F (175°C). Dip each shrimp into the batter, letting excess drip off, and carefully place them into the hot oil.

Step 6

Fry the shrimp for about 2-3 minutes or until golden brown and crispy. Remove and drain on a paper towel.

Step 7

Cut the avocado in half, remove the pit, and slice the flesh into thin strips. Peel the cucumber and cut it into matchsticks.

Step 8

Place a bamboo sushi mat on a flat surface and cover it with plastic wrap. Lay a sheet of nori, shiny side down, on the plastic wrap.

Step 9

Moisten your hands with water to prevent sticking. Spread an even layer of sushi rice over the nori, leaving a 1-inch border at the top edge.

Step 10

Arrange a few tempura shrimp, avocado slices, and cucumber sticks horizontally across the center of the rice.

Step 11

Using the bamboo mat, roll the sushi tightly into a log, applying gentle pressure to maintain the shape. Wet the top border of nori to seal the roll.

Step 12

Repeat the rolling process to make the remaining rolls.

Step 13

With a sharp knife, slice each roll into 6-8 pieces. Serve fresh and enjoy your homemade soy-free shrimp tempura rolls!

Nutrition Facts

Serving size	(1799.4g)

Amount per serving	% Daily Value*
Calories	5471.5

Total Fat 478.4g	0%
Saturated Fat 69.0g	0%
Polyunsaturated Fat 291.1g
Cholesterol 252mg	0%
Sodium 2367.9mg	0%
Total Carbohydrate 281.1g	0%
Dietary Fiber 17.5g	0%
Total Sugars 15.6g
Protein 54.2g	0%

Vitamin D 7.2IU	0%
Calcium 207.1mg	0%
Iron 10.2mg	0%
Potassium 1508.7mg	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: 76.2%

Protein: 3.8%

Carbs: 19.9%