Shrimp Tempura Roll Recipe
Make Shrimp Tempura Roll Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sushi Rice
Shrimp Tempura
Fillings & Roll Assembly
Garnish & Serving
Method
Sushi Rice
- 1
Rinse and cook rice
Place 2 cups short-grain rice in a fine mesh sieve and rinse under cold water, stirring with your hand, until the water runs clear (4–6 rinses). Drain 10 minutes. Combine rinsed rice and 240 ml water in a rice cooker or pot. If using a pot, bring to a boil, then reduce to low, cover and simmer 12–15 minutes. Remove from heat and let rest, covered, 10 minutes.
- 2
Season rice
While rice rests, heat 60 ml rice vinegar with 2 tbs sugar and 1 tsp salt in a small saucepan just until sugar and salt dissolve. Do not boil. Transfer cooked rice to a large shallow bowl or hangiri. Gently fold the vinegar mixture into rice with a wooden paddle in cutting motions to separate grains; fan rice as you mix to cool to slightly above room temperature (about 10 minutes). Cover with a damp towel until ready to use.
Shrimp Tempura
- 3
Prepare shrimp
Pat shrimp dry with paper towels. Make 3 shallow diagonal slits along the underside of each shrimp (to straighten when cooked). Lightly dust shrimp with a tablespoon or two of all-purpose flour to help batter adhere; shake off excess.
- 4
Make batter
Keep ingredients cold: place cold sparkling water in the fridge or over ice until ready. In a bowl, lightly beat 1 large egg. Add 240 ml cold sparkling water to the egg. In another bowl, combine 1 cup all-purpose flour, 2 tbs cornstarch, 1 tsp baking soda and 1 tsp salt. Just before frying, gently fold the wet mixture into the dry — do not overmix; lumps are fine and will give a light tempura texture.
- 5
Heat oil
Pour at least 3 inches of vegetable oil into a heavy pot or deep fryer and heat to 180°C (350°F). If you don't have a thermometer, test with a small drop of batter — it should sizzle and rise immediately.
- 6
Fry shrimp
Working in small batches, dip each dusted shrimp into the batter, letting excess drip off, then carefully lower into hot oil. Fry 2–3 minutes until batter is pale golden and shrimp are cooked through. Remove to a wire rack or paper towel–lined tray to drain. Keep warm in a low oven (100°C / 210°F) if making ahead.
Fillings & Roll Assembly
- 7
- 8
Set up for rolling
Place a bamboo sushi mat on a work surface and cover with plastic wrap to prevent sticking. Place 1 nori sheet shiny side down on the mat. With wet hands (to prevent rice sticking), spread a thin, even layer of rice over nori leaving a 1–2 cm bare margin at the top edge. Lightly press rice so it adheres but do not compact.
- 9
Add fillings
Flip the nori so rice side is down on the mat (for inside-out roll) OR leave rice side up if you prefer seaweed on outside. For a classic inside-out shrimp tempura roll, sprinkle a few toasted sesame seeds on the rice, then flip. Near the bottom third of the nori, lay 2 tempura shrimp side by side with tails pointing toward you (tails will extend slightly past the roll), add a strip of cucumber and 2–3 slices of avocado. Dot 1 tbs Japanese mayonnaise along the fillings and a small smear of wasabi if using.
- 10
Roll
Lift the mat edge nearest you and begin to roll away from you, tucking fillings and pulling the mat gently to shape a firm cylinder. Press evenly to seal; wet the top bare margin of nori and finish rolling to close the seam. If rice was on outside, press seam down on the mat to seal.
- 11
Trim and slice
Using a very sharp knife dipped in water and wiped between cuts, trim the ends if desired and slice each roll into 8 pieces. Clean the knife between cuts for clean slices. Repeat with remaining nori, rice and fillings to make 4 rolls total.
Garnish & Serving
- 12
Plate
Arrange shrimp tempura roll slices on a platter. Garnish with pickled ginger, a sprinkling of toasted sesame seeds, and a small dish of soy sauce for dipping. Serve additional Japanese mayonnaise or spicy mayo if desired.
- 13
Storage and reheating
For best texture eat immediately. If storing, keep rice-covered rolls in airtight container up to 24 hours in fridge; tempura will lose crispness. Reheat tempura briefly in a 180°C oven for 4–6 minutes to regain partial crispness before assembling if made ahead.