Shrimp Tempura Roll Recipe
Tempura shrimp, avocado, lettuce, Cucumber, Eel Sauce.
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Ingredients
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Tempura Shrimp
Roll Ingredients
Method
Prepare Tempura Shrimp
- 1
Make the Tempura Batter
In a mixing bowl, combine the tempura batter mix with cold water. Whisk gently until just combined; do not overmix.
- 2
Heat Oil for Frying
In a deep frying pan or pot, heat vegetable oil to 350°F (175°C). Use a thermometer for accuracy.
- 3
Fry the Shrimp
Dip each shrimp into the tempura batter, allowing excess to drip off. Carefully place the shrimp in the hot oil, frying in batches until golden brown (about 2-3 minutes). Remove and drain on paper towels.
Assemble the Rolls
- 4
Prepare the Sushi Rice
Ensure the sushi rice is cooked and cooled. If it’s still warm, let it cool to room temperature.
- 5
Lay Out Nori
Place a nori sheet shiny side down on a bamboo sushi mat.
- 6
Spread the Rice
Wet your hands to prevent sticking, and take a handful of sushi rice. Spread it evenly over the nori, leaving about 1 inch at the top edge.
- 7
Add Fillings
In the center of the rice, lay down the fried tempura shrimp, avocado slices, julienned cucumber, and lettuce leaves.
- 8
Roll the Sushi
Using the bamboo mat, carefully lift the edge closest to you and start rolling away from you, applying gentle pressure to form a tight roll. Continue rolling until you reach the exposed edge of the nori.
- 9
Seal the Roll
Moisten the edge of the nori with a little water to seal the roll. Let it sit seam side down for a minute.
- 10
Slice the Roll
Using a sharp knife, slice the roll into 6-8 pieces. Clean the knife with a damp cloth between cuts for cleaner slices.
- 11
Serve
Drizzle eel sauce over the top of the rolls before serving or serve on the side for dipping.
