Shrimp Tempura Roll Recipe

Rinse and cook rice

Rinse the 2 cups of sushi rice under cold water until the runoff runs mostly clear (about 3–4 rinses). Drain 10 minutes. Combine rinsed rice and 2.25 cups water in a rice cooker or pot. If using a pot: bring to a gentle boil, reduce heat to low, cover and simmer 15 minutes, then remove from heat and let rest, covered, 10 minutes.

Season rice

While rice cooks, warm 3 tbs rice vinegar, 1.5 tbs sugar and 0.5 tsp salt in a small saucepan or microwave just until sugar dissolves (do not boil). Transfer cooked rice to a large shallow bowl or hangiri. Gradually drizzle vinegar mixture over rice while cutting and folding with a rice paddle or spatula to separate grains. Fan or let cool to room temperature. Keep covered with a damp cloth until assembling.

Prep shrimp

Pat shrimp dry. Make 3 shallow diagonal cuts on the underside of each shrimp (to prevent curling) and lightly press to straighten. Lightly season with 1/4 tsp salt.

Heat oil

Pour about 3–4 cups vegetable oil into a deep skillet or pot to a depth of 2–3 inches. Heat to 350°F (175°C) over medium-high heat. If you don't have a thermometer, test by dropping a pinch of batter—bubbles should form steadily.

Make batter

In a bowl, whisk together 1/2 cup all-purpose flour and 1/4 cup cornstarch. In a separate bowl combine 3/4 cup very cold sparkling water and 1 beaten egg. Lightly fold the wet mixture into the dry ingredients just until combined; small lumps are fine. Do not overmix—the batter should be cold and slightly lumpy.

Fry shrimp

Dust shrimp lightly with a little flour (from the 1/2 cup) to help batter adhere. Dip each shrimp into the batter, letting excess drip off, and carefully lower into hot oil. Fry 2–3 shrimp at a time (do not crowd) until golden and crisp, about 2–3 minutes. Remove to a wire rack or paper towel-lined tray to drain. Keep warm in a low oven (200°F/95°C) while finishing remaining shrimp.

Prepare fillings

Cut cucumber into long thin julienne strips about 3–4 in long. Mix 2 tbs mayonnaise with a light touch of eel sauce (about 1/2 tbs) if you like a slightly sweet mayo—optional.

Assemble rolls (makes 4 rolls or 8 half-rolls)

Lay a bamboo mat on your work surface and cover with plastic wrap. Place a half nori sheet, shiny side down, on the mat. With wet fingers, spread a thin, even layer of sushi rice (about 3/4 cup) over the nori, leaving a 1/2 inch strip clear along the far edge. Sprinkle a few toasted sesame seeds over the rice. Flip the nori so rice-side is down (inside-out roll). Place 2 tempura shrimp lengthwise across the center (tails pointing toward you or out of the roll depending on preference). Add a few cucumber julienne and a thin line (about 1 tbs) of mayonnaise alongside the shrimp. Lift the mat and begin rolling away from you, tucking the filling and using the mat to form a tight roll. Press gently to seal the seam with the bare edge of nori; if needed, wet the exposed strip to help seal. Repeat with remaining nori, rice and fillings.

Slice rolls

Using a very sharp knife, moisten the blade with water and make a single decisive cut in the center of the roll, then cut each half into 4 equal pieces to make 8 pieces per roll (or 6 pieces per roll if you prefer larger slices). Clean and re-wet the knife between cuts for clean slices.

Finish and serve

Arrange roll slices on a platter. Drizzle eel sauce (about 1–2 tsp per slice, totaling 1/4 cup) over the top in a decorative pattern. Garnish with toasted sesame seeds. Serve with soy sauce, pickled ginger and wasabi on the side. Extra eel sauce can be served for dipping.