Shrimp Tempura Roll Recipe
Shrimp tempura and cucumber outside with spicy lobster, pepper tuna and avocado with mango sauce, and eel sauce
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 Shrimp Tempura Roll
Method
Directions for Shrimp Tempura Roll
- 1
- 2
Prepare the Sushi Rice
Ensure the sushi rice is cooked and cooled slightly before using. It should be sticky but not hot.
- 3
Assemble the Sushi Roll
On a bamboo sushi mat, place a nori sheet shiny side down. Wet your hands and spread a layer of sushi rice evenly over the nori, leaving about an inch at the top. Place the tempura shrimp, cucumber slices, spicy lobster meat, pepper tuna, avocado slices, and a drizzle of mango sauce across the center of the rice.
- 4
Roll the Sushi
Using the bamboo mat, carefully roll the sushi away from you, applying gentle pressure to form a tight roll. Seal the edge of the nori with a bit of water.
- 5
Slice the Roll
With a sharp, wet knife, slice the roll into 6-8 pieces. Repeat the process with the remaining ingredients.
- 6
Serve
Arrange the sushi rolls on a plate, drizzle with eel sauce, and serve with soy sauce, wasabi, and pickled ginger on the side.
