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Ingredients
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Tempura Shrimp
Sushi Roll Components
Method
Preparing Tempura Shrimp
Make the Tempura Batter
In a mixing bowl, combine the tempura batter mix with cold water. Stir gently until just combined. Be careful not to overmix; the batter should be lumpy.
Heat the Oil
In a deep frying pan or pot, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
Fry the Shrimp
Dip each shrimp into the tempura batter, allowing excess batter to drip off. Carefully place the battered shrimp into the hot oil. Fry in batches until golden brown, about 2-3 minutes per side. Remove and drain on paper towels.
Assembling the Sushi Roll
Prepare the Sushi Rice
Ensure the sushi rice is cooked according to package instructions and seasoned with rice vinegar, sugar, and salt. Allow it to cool slightly.
Lay Out Nori
Place a sheet of nori on a bamboo sushi mat, shiny side down.
Spread the Sushi Rice
Wet your hands to prevent sticking, then take a handful of sushi rice and spread it evenly over the nori, leaving about 1 inch at the top edge.
Roll the Sushi
Using the bamboo mat, carefully roll the sushi away from you, pressing gently but firmly to keep the roll tight. Seal the edge of the nori with a little water.
Slice the Roll
Using a sharp knife, slice the roll into 6-8 pieces. Wipe the knife with a damp cloth between slices for clean cuts.
Serving the Roll
Plate and Serve
Arrange the sushi rolls on a platter. Serve with soy sauce, wasabi, and pickled ginger on the side.
