Jul 14 2026
Restaurants›Fuji Japanese Steakhouse›Shrimp Tempura Roll Recipe

Shrimp Tempura Roll Recipe

Inspired by Fuji Japanese Steakhouse
Time1h
Serves4

Make Shrimp Tempura Roll Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Sushi Rice

Shrimp Tempura

Roll Ingredients

Method

Prepare Sushi Rice

  1. 1

    Rinse the Rice

    In a fine-mesh strainer, rinse the sushi rice under cold water until the water runs clear. This removes excess starch.

  2. 2

    Cook the Rice

    In a medium saucepan, combine rinsed sushi rice and 2.5 cups of water. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 20 minutes.

  3. 3

    Season the Rice

    Once cooked, remove from heat and let it sit, covered, for 10 minutes. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the rice using a spatula.

  4. 4

    Cool the Rice

    Spread the seasoned rice onto a large baking sheet or tray to cool to room temperature.

Make Shrimp Tempura

  1. 5

    Heat the Oil

    In a deep pot or frying pan, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).

  2. 6

    Prepare the Batter

    In a bowl, mix all-purpose flour, cornstarch, baking powder, and ice-cold water until just combined. Do not overmix; it should be slightly lumpy.

  3. 7

    Fry the Shrimp

    Dip each shrimp into the batter, allowing excess to drip off. Carefully place in the hot oil and fry until golden brown, about 2-3 minutes per side. Remove with a slotted spoon and drain on paper towels.

Assemble the Roll

  1. 8

    Lay Out the Nori

    Place a sheet of nori, shiny side down, on a bamboo sushi mat.

  2. 9

    Add Sushi Rice

    Wet your hands with water to prevent sticking. Take a handful of sushi rice and spread it evenly over the nori, leaving about 1 inch at the top.

  3. 10

    Add Fillings

    Place a few pieces of fried shrimp, avocado slices, and julienned cucumber in a line across the middle of the rice.

  4. 11

    Roll the Sushi

    Using the bamboo mat, roll the sushi tightly away from you, pressing gently as you go. Seal the edge with a little water.

  5. 12

    Slice the Roll

    Using a sharp knife, slice the roll into 6-8 pieces. Wipe the knife with a damp cloth between cuts for clean slices.

Serve

  1. 13

    Plate the Sushi

    Arrange the sushi rolls on a serving platter and serve with soy sauce, wasabi, and pickled ginger on the side.

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