Shrimp Tempura Roll Recipe

Rinse and cook rice

Rinse 2 cups short-grain sushi rice under cold running water until the water runs clear (about 4–6 rinses). Drain. Combine rinsed rice and 2.2 cups water in a rice cooker or saucepan. Cook according to rice cooker instructions or bring to a boil, then reduce to low, cover and simmer 18 minutes. Remove from heat and let rest, covered, 10 minutes.

Season rice

While rice cooks, warm 3 tbsp rice vinegar, 1.5 tbsp sugar and 1 tsp salt in a small saucepan or microwave just until sugar dissolves. Transfer cooked rice to a large shallow bowl or hangiri. Pour vinegar mixture over rice and fold gently with a wooden paddle or spatula to mix and cool rice to near room temperature (fan while folding if available). Keep rice covered with a damp towel to prevent drying until ready to assemble.

Prepare shrimp

Pat 8 large shrimp dry with paper towels. Make 3 shallow slits on the underside of each shrimp and gently press to straighten the shrimp. Lightly dust shrimp with 1 tbsp all-purpose flour or 2 tsp cornstarch to help batter adhere.

Make batter

Place 1 cup tempura batter mix in a bowl and add 3 tbsp ice-cold sparkling water. Stir very lightly — batter should be lumpy and cold; do not overmix. If batter seems too thick, add up to 1 tbsp more cold water. Keep batter chilled in a bowl set over ice if possible.

Heat oil

Pour about 4 cups vegetable oil into a deep pot to a depth of ~2–3 inches. Heat oil to 350°F (175°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and float immediately.

Fry shrimp

Working in batches, dip each dusted shrimp into the tempura batter, letting excess drip off, and carefully lower into hot oil. Fry 2–3 minutes until batter is pale golden and shrimp are cooked through. Remove with a slotted spoon and drain on a wire rack or paper towels. Keep warm. Reserve some tempura flakes or make extra by frying thin batter drips for crunch topping.

Prepare fillings and mat

Lay a bamboo sushi mat on a work surface and cover it with plastic wrap. Place one nori sheet shiny side down on the mat. Wet your hands with water mixed with a splash of rice vinegar to prevent sticking.

Spread rice

Take about 3/4 cup (adjust as needed) of prepared sushi rice and gently spread it evenly over the nori, leaving a 1-inch (2.5 cm) strip at the far edge without rice to seal. Press rice firmly but gently so it's compact.

Add fillings

On the near edge of the rice (closest to you), place 2 tempura shrimp side-by-side lengthwise, with tails pointing slightly outward. Lay 3–4 thin cucumber strips next to the shrimp.

Roll

Using the bamboo mat, lift the near edge and roll forward firmly but not crushing the fillings, tucking as you roll to form a tight cylinder. Once rolled, press gently along the mat to shape. Moisten the far uncovered nori edge with a little water and seal the roll seam.

Top with avocado and crunch

Place thin avocado slices on top of the roll, slightly overlapping to cover the seam. Gently press the avocado onto the rice. Sprinkle 1/2 cup crispy tempura flakes (or panko crunch) and 1 tsp toasted sesame seeds over the avocado. If you prefer, you can lightly press the crunch into the avocado so it adheres.

Slice

With a very sharp knife, wipe the blade damp between cuts. Cut the roll into 8 equal pieces: trim ends if desired, then cut through the center, and then each half into quarters. Serve pieces arranged on a plate with pickled ginger, wasabi and soy sauce for dipping.

Mix 3 tbsp mayonnaise with 1 tsp Sriracha (adjust to taste) in a small bowl. Drizzle lightly over the finished rolls or serve on the side.

Garnish with extra tempura flakes and sesame seeds. Serve immediately so the tempura remains crisp.