Shrimp Tempura Roll Recipe
Topped with crunchies.
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Ingredients
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Shrimp Tempura Roll Ingredients
Method
Preparation Steps
Prepare the Sushi Rice
In a bowl, combine cooked sushi rice with rice vinegar, sugar, and salt. Mix gently and let it cool to room temperature.
Make the Tempura Batter
In a mixing bowl, whisk together the tempura batter mix and ice-cold water until just combined. Do not overmix; a few lumps are okay.
Fry the Shrimp
Heat vegetable oil in a deep pan or fryer to 350°F (175°C). Dip each shrimp into the tempura batter, then carefully place them in the hot oil. Fry until golden brown and crispy, about 2-3 minutes. Remove and drain on paper towels.
Assemble the Rolls
Place a nori sheet on a bamboo sushi mat, shiny side down. Wet your hands and take a handful of sushi rice, spreading it evenly over the nori, leaving a small border at the top. Lay 3 tempura shrimp horizontally across the center of the rice.
Roll the Sushi
Using the bamboo mat, carefully roll the sushi away from you, tucking the filling in as you go. Roll tightly until you reach the border of the nori. Wet the edge of the nori to seal the roll.
Slice and Serve
Using a sharp knife, slice the roll into 6-8 pieces. Top with crunchy tempura flakes and serve with soy sauce, wasabi, and pickled ginger.