Just Shrimp Tempura Maki Recipe
Shrimp Tempura Maki is a sushi roll filled with crispy shrimp tempura, seasoned sushi rice, and wrapped in nori seaweed. This version features succulent shrimp tempura fried to a golden crisp, bringing a delightful crunch and savory flavor to each bite. Here's how to make it at home.
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Ingredients
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Shrimp Tempura Maki Ingredients
Method
Preparation Directions
- 1
Prepare the Tempura Shrimp
In a bowl, mix the tempura batter mix with cold water until just combined. Heat vegetable oil in a deep pan to 350°F (175°C). Dredge shrimp in the batter and carefully drop them into the hot oil. Fry until golden brown and crispy, about 2-3 minutes. Remove and drain on paper towels.
- 2
Prepare the Sushi Rice
Rinse sushi rice under cold water until the water runs clear. Cook rice according to package instructions. Once cooked, mix rice vinegar, sugar, and salt in a small bowl until dissolved, then fold this mixture into the cooked rice. Allow it to cool slightly.
- 3
Assemble the Maki
Place a bamboo sushi mat on a flat surface. Lay a sheet of nori on the mat, shiny side down. With wet hands, spread a thin layer of sushi rice over the nori, leaving about 1 inch at the top. Place 2-3 pieces of tempura shrimp horizontally across the center. Roll the mat away from you, pressing gently to form a tight roll. Seal the edge with a little water.
- 4
Slice and Serve
Using a sharp knife, slice the rolled maki into bite-sized pieces. Serve with soy sauce, wasabi, and pickled ginger on the side.
