Tempura Roll Recipe

Rinse and Cook Rice

Place 1.5 cups short-grain sushi rice in a fine-mesh sieve. Rinse under cold running water, agitating with your hand until water runs mostly clear (about 3–5 minutes). Drain. Combine rinsed rice and 1.75 cups water in a rice cooker or a heavy-bottomed pot. If using a pot, bring to a gentle boil, then reduce heat to low, cover, and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.

Season Rice

While rice cooks, warm 3 tbs rice vinegar, 1.5 tbs sugar, and 0.75 tsp salt in a small saucepan over low heat just until sugar dissolves (do not boil). Transfer cooked rice to a large wooden or heatproof bowl. Gently fold the vinegar mixture into rice with a rice paddle or wooden spoon using cutting-and-folding motions to avoid smashing grains. Fan the rice while folding or let cool to near room temperature. Keep covered with a damp cloth to prevent drying.

Prep Shrimp

If using shrimp: devein, peel leaving tail if desired, and make 2 shallow diagonal slits along the belly and press to slightly flatten so shrimp stays straight when fried. Pat dry with paper towels. If using vegetables such as sweet potato, slice into 1/4-inch strips and pat dry.

Make Batter

Keep all batter ingredients cold—place sparkling water and egg in the refrigerator until ready. In a medium bowl, sift or whisk together 3 tbs all-purpose flour and 2 tbs cold cornstarch. Lightly beat 1 cold egg and combine with 3/4 cup ice-cold sparkling water. Quickly pour the liquid into the flour mixture and mix with chopsticks or a fork just until combined. Lumps are okay—do not overmix, or batter will become heavy.

Fry Tempura

Heat 3 cups vegetable oil in a deep pot over medium-high heat until oil reaches 350–365°F (175–185°C). Lightly dust shrimp/vegetables with a little flour to help batter adhere. Dip each piece into batter, optionally dredge in 1/2 cup panko for extra crunch, then gently lower into hot oil. Fry in batches so oil temperature remains consistent. Fry shrimp about 2–3 minutes until batter is pale golden and shrimp are cooked through; vegetables may take 2–4 minutes depending on thickness. Remove with a slotted spoon and drain on a wire rack or paper towels. Let cool slightly so they can be handled.

Prepare Fillings

Slice avocado into long thin strips. Julienne 1/2 cucumber, removing seeds. In a small bowl mix 3 tbs mayonnaise with 1 tsp sriracha (adjust to taste) to make spicy mayo; reserve a small amount for drizzling.

Lay Out Nori and Rice

Place a bamboo mat on a work surface and set a half sheet of nori (rough side up if you can tell) on the mat. Wet your hands with water or a rice vinegar spray to prevent sticking. Take about 3/4 to 1 cup of prepared sushi rice and spread it evenly over the nori, leaving a 1-inch strip at the far long edge of the nori clear for sealing. The rice layer should be about 1/4-inch thick. Sprinkle 1 tsp toasted sesame seeds over the rice if using.

Flip and Add Fillings (Inside-Out Roll method)

Carefully flip the nori so rice is now on the outside (nori-side up). Place 2 tempura shrimp (or equivalent tempura vegetable), a couple avocado slices, and a few cucumber matchsticks across the nori about 1 inch from the near edge. Add a thin line of spicy mayo atop the fillings.

Roll

Lift the near edge of the mat and begin to roll away from you, tucking the fillings in tightly as you roll. Apply gentle even pressure with the mat to form a compact roll. Once rolled, press along the seam to seal. If using full nori sheets, cut roll in half lengthwise or keep whole as desired.

Slice

Using a very sharp knife dipped in hot water and wiped dry between cuts, slice the roll into 6–8 pieces. Clean the knife between cuts to maintain clean edges. Arrange pieces on a plate.

Finish and Serve

Drizzle spicy mayo over the rolls, add a small dollop of mayo or extra sauce if desired, and sprinkle extra sesame seeds. Serve with soy sauce, pickled ginger, and wasabi. Tempura is best eaten the same day so the fried filling remains crisp.

After frying, carefully allow oil to cool slightly, strain if you plan to reuse, and dispose of or store oil safely. Clean the bamboo mat and knife promptly. Leftover rice can be stored refrigerated for up to 24 hours but will lose texture; do not freeze seasoned rice.