40. Shrimp Tempura Roll Recipe
Crispy shrimp tempura encased in seasoned rice and seaweed, served with pickled ginger, wasabi, and soy sauce.
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Ingredients
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Shrimp Tempura
Sushi Rice
Assembly
Method
Shrimp Tempura
- 1
Prepare the Shrimp
Pat the shrimp dry with paper towels to remove excess moisture.
- 2
Make the Tempura Batter
In a mixing bowl, combine the tempura batter mix with ice-cold water. Mix until just combined; do not overmix.
- 3
Heat the Oil
In a deep pot or fryer, heat vegetable oil to 350°F (175°C).
- 4
Fry the Shrimp
Dip the shrimp into the tempura batter and carefully place them in the hot oil. Fry in batches for 2-3 minutes or until golden brown. Remove and drain on paper towels.
Sushi Rice
- 5
Rinse the Rice
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
- 6
Cook the Rice
In a rice cooker or pot, combine the rinsed rice with 2.5 cups of water. Cook according to rice cooker instructions or bring to a boil, then cover and simmer on low for 18-20 minutes.
- 7
Season the Rice
Once cooked, transfer the rice to a large bowl. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Pour over the rice and gently fold to combine, being careful not to mush the rice.
Assembly
- 8
Prepare the Nori
Place a sheet of nori on a bamboo sushi mat, shiny side down.
- 9
Add Sushi Rice
With wet hands, spread a thin layer of sushi rice on the nori, leaving about an inch at the top.
- 10
Add Tempura Shrimp
Place 3 fried shrimp horizontally across the rice, then roll the sushi tightly from the bottom using the mat.
- 11
Seal the Roll
Wet the top edge of the nori with water to help seal the roll. Slice the roll into 6-8 pieces with a sharp knife.
- 12
Serve
Serve the sushi rolls with pickled ginger, wasabi, and soy sauce on the side.
