Shrimp Tempura Roll Recipe

Prepare shrimp

Pat shrimp dry with paper towel. Make three shallow cuts in the underside (belly) of each shrimp without cutting through to the back so they stay straight when fried. Lightly season with 1/4 tsp kosher salt. Set aside.

Heat oil

Pour vegetable oil into a deep pot or deep-fryer to a depth of about 3 inches (roughly 1 liter capacity). Heat oil to 350–360°F (175–182°C). Use a thermometer for accuracy.

Make tempura batter

In a mixing bowl, combine 1/2 cup all-purpose flour, 1/4 cup cornstarch, 1/4 tsp baking powder and 1/2 tsp kosher salt. In a separate chilled bowl, whisk the cold egg lightly, add 1/2 cup ice-cold sparkling water and drop in the ice cubes while mixing to keep the batter cold. Pour the wet mixture into the dry ingredients and stir very gently with chopsticks or a fork — leave lumps; do not overmix. Remove ice cubes before using.

Dredge and fry

Lightly dredge each prepared shrimp in a little extra flour (this helps batter adhere). Dip shrimp into the batter to coat evenly, allowing excess to drip off. Carefully lower into hot oil (do 3–4 at a time to avoid temperature drop). Fry until golden and crisp, about 2–3 minutes, turning if needed. Remove to a wire rack or paper towel-lined plate to drain. Keep warm in a low oven (200°F/95°C) if making ahead.

Rinse and cook rice

Rinse 2 cups short-grain rice under cold water until the rinse runs mostly clear. Drain 10–15 minutes. Combine rinsed rice and 2.25 cups water in a rice cooker or heavy pot. Cook according to rice cooker instructions or bring to a boil, reduce to low, cover and simmer 15 minutes, then rest covered 10 minutes off heat.

Season rice

While rice cooks, warm 1/4 cup rice vinegar with 2 tsp sugar and 1 tsp salt over low heat just until dissolved; do not boil. Transfer cooked rice to a wide shallow bowl (hangiri or large bowl). Gently fold in the vinegar mixture using a wooden spatula, fanning the rice to cool and give it a glossy finish. Aim for slightly warm rice. Cover with a damp cloth until ready to use.

Prepare fillings and sauce

Mix 1/4 cup mayonnaise with 1 tsp sriracha to make spicy mayo. Slice avocado and julienne cucumber if not already done.

Set up rolling station

Place a bamboo sushi mat on a clean surface and wrap it in plastic wrap to prevent sticking. Have a small bowl of water with a splash of rice vinegar to wet your hands and a sheet of nori next to the mat. Keep rice covered with a damp cloth.

Spread rice on nori

Place one nori sheet shiny side down on the mat. With wet hands, take about 3/4 cup (approximately 150–170 g) sushi rice and spread it evenly over the nori leaving a 1-inch (2.5 cm) bare strip at the top edge. Press the rice gently to an even thickness (about 1/4 inch). Sprinkle toasted sesame seeds evenly over the rice if desired.

Add fillings

Flip the nori so rice is down on the plastic-wrapped mat (so fillings will be on top when you roll). Place 2–3 tempura shrimp (tails facing outward) along the near edge of the nori. Add a line of julienned cucumber (about 2–3 tablespoons), a few avocado slices, and a drizzle of spicy mayo. Sprinkle a tablespoon of tempura bits/tenkasu for extra crunch if using.

Roll

Using the bamboo mat, lift the edge nearest you and roll away from you, tucking the fillings in as you go. Press gently but firmly to form a tight roll. When you reach the bare strip of nori, wet it lightly with water to seal the roll. Continue to shape with the mat for 20–30 seconds.

Slice

Using a very sharp knife dipped in water (wipe between cuts), slice the roll into 6–8 equal pieces. Clean the blade between cuts to get clean edges. Arrange on a platter with pickled ginger, wasabi and soy sauce for serving. Repeat to make remaining rolls (you should get about 4 rolls total).

Drizzle additional spicy mayo on top if desired and sprinkle with thinly sliced scallions and extra tempura bits for crunch. Serve immediately while tempura is still warm and rice slightly warm.