Tempura Roll Recipe
Indulge in our Tempura Roll, where crispy tempura vegetables meet silky sushi rice, all wrapped in a delicate nori. Each bite bursts with flavors, enhanced by a drizzle of savory soy sauce and a hint of wasabi, creating a delightful fusion of textures that will transport your taste buds straight to Japan.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients for Tempura Roll
Method
Preparation and Assembly
- 1
Prepare the Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to package instructions, then let it cool to room temperature.
- 2
Make the Tempura Batter
In a bowl, mix the tempura batter mix with ice cold water until just combined. Do not over-mix; a few lumps are okay.
- 3
Fry the Shrimp
Heat vegetable oil in a deep pan over medium-high heat. Dip each shrimp into the tempura batter and carefully place them in the hot oil. Fry until golden brown and crispy, about 2-3 minutes. Remove and drain on paper towels.
- 4
Assemble the Roll
Lay a nori sheet on a bamboo sushi mat. Wet your hands to prevent sticking and spread a thin layer of sushi rice on the nori, leaving a border at the top. Arrange the fried shrimp, cucumber, and avocado on top of the rice. Roll tightly from the bottom to the top, using the mat to help.
- 5
Slice and Serve
Using a sharp knife, slice the roll into 6-8 pieces. Serve with soy sauce, wasabi, and pickled ginger on the side.