Shrimp Tempura Roll Recipe

Rinse 1.5 cups sushi rice under cold water until the runoff is clear to remove excess starch. Drain 10–15 minutes.

Combine rinsed rice and 1.75 cups water in a rice cooker or heavy pot. Cook according to rice cooker instructions or bring to a boil, then cover and simmer on low 15 minutes; remove from heat and steam 10 minutes with lid on.

While rice cooks, warm 3 tbs rice vinegar, 1.5 tbs sugar, and 0.5 tsp salt in a small saucepan over low heat just until sugar dissolves. Do not boil; cool to room temperature.

Transfer cooked rice to a wide bowl or hangiri. Pour seasoning over rice and fold gently with a wooden paddle or spatula, fanning the rice to cool to slightly warm/room temperature (this gives shiny rice). Cover with damp towel until ready to use.

Prepare shrimp: make 3 shallow diagonal cuts along the underside of each shrimp (do not cut through) to help them lay straight when fried. Pat dry and lightly season with 1/4 tsp salt.

Heat vegetable oil in a deep saucepan or pot to 350°F (175°C). Use a thermometer for accuracy; maintain temperature between 325–350°F while frying.

In a bowl, sift 3/4 cup all-purpose flour and 1/4 cup cornstarch together. In a separate bowl, whisk 1 beaten egg with 3/4 cup ice-cold sparkling water until just combined. Keep batter cold — you can set the bowl over another bowl with ice.

Dust shrimp lightly with a tablespoon of flour (from the flour mix) to help batter adhere. Dip each shrimp into the cold batter, allowing excess to drip off, then carefully lower into hot oil. Fry 2–3 shrimp at a time for 2–3 minutes until pale golden and crisp. Remove to a rack or paper towel-lined plate to drain. Keep warm in a low oven (200°F / 95°C) if needed.

If making extra crunchies: reserve some fried batter bits or use store-bought tenkasu. If you prefer, crumble a handful of toasted panko and briefly fry to add crunch.

Prepare fillings: shred 3 oz crab meat and toss with 2 tbs mayonnaise and 1 tsp sriracha to make a lightly spicy crab mix. Julienne 1/4 cucumber into long thin strips. Mix 1/2 cup tempura crunch with 1 tsp toasted sesame seeds and set aside.

Prepare nori: place a bamboo mat on a flat surface and wrap it in plastic wrap. Place 1 full nori sheet shiny-side down (or two half-sheets overlapped if using smaller nori) on the mat.

Wet your hands with vinegar-seasoned water (or plain water) to prevent sticking. Take about 3/4–1 cup of prepared sushi rice and spread an even layer over the nori, leaving a 1-inch (2.5 cm) uncovered border at the top edge. The rice layer should be about 1/8–1/4 inch thick.

Flip the nori + rice so rice faces down on the plastic-wrapped mat (for an inside-out roll). If you prefer a traditional roll with nori outside, skip the flip and continue with nori outside.

Place 3–4 tempura shrimp along the center (tails extending toward you if you will slice with tails on) or arrange as desired. Add a line of spicy crab mix and a few cucumber julienne. Sprinkle a good pinch of the tempura crunch mix over the fillings.

Lift the edge of the mat closest to you and begin to roll away from you, tucking the fillings in and applying even pressure. Roll until sealed; use the bare nori border to seal with a little water if needed. Let seam rest seam-side down for a minute to set.

Mix sauces if needed: combine 2 tbs mayonnaise with 1 tsp sriracha to make the creamy spicy sauce. For creamy citrus, mix 1 tbs mayonnaise with 1/2 tsp yuzu juice or lemon juice. Warm 4 tbs eel sauce if thick so it pours smoothly.

Using a very sharp knife moistened with water (wipe between cuts), slice the roll into 8 equal pieces. Clean the blade between cuts for tidy slices.

Arrange 8 pieces on a serving plate. Drizzle eel sauce across the top of the roll and dot or zigzag with creamy spicy and creamy citrus sauces as desired. Sprinkle remaining tempura crunch over the top for extra crunch, and finish with a light dusting of toasted sesame seeds.

Serve immediately with pickled ginger and wasabi on the side.