Tempura Shrimp Roll Recipe

Rinse and cook rice

Rinse 2 cups sushi rice under cold water until the runoff is mostly clear (about 6–8 rinses). Drain. Combine rinsed rice and 2.25 cups water in a rice cooker or heavy saucepan. If using a saucepan, bring to a boil, reduce to low, cover and cook 18 minutes, then remove from heat and let rest, covered, for 10 minutes.

Season rice

Meanwhile, combine 3 tbsp rice vinegar, 1.5 tbsp sugar and 3/4 tsp salt in a small saucepan or bowl. If using a saucepan, warm gently until sugar and salt dissolve, then cool to room temperature. Transfer cooked rice to a large shallow bowl or hangiri and gently fold in the vinegar mixture using a cutting motion with a spatula or rice paddle to avoid smashing grains. Fan the rice while folding to cool to body temperature (about 10 minutes). Keep covered with a damp towel until ready to assemble.

Prepare shrimp

Pat the 12 large shrimp dry with paper towels. Make 3 shallow slits in the inner curve of each shrimp and gently press so they remain straight when fried. Lightly dust each shrimp with 1/4 cup all-purpose flour—shake off excess. Sprinkle 1/2 tsp salt and 2 tsp cornstarch over the shrimp and toss to coat.

Make tempura batter

In a chilled bowl, combine 1 cup tempura batter mix with 1.25 cups very cold sparkling water. Mix briefly with chopsticks or a fork—do not overmix; some lumps are fine. Keep batter cold; you can place the bowl in another bowl with ice if your kitchen is warm.

Heat oil

Pour vegetable oil into a deep pot to a depth of about 2–3 inches (approx 1 L total, depending on pot size). Heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter—if it sizzles and rises steadily, oil is ready.

Fry shrimp

Working in batches to avoid crowding, dip each floured shrimp into the batter to coat, then carefully lower into hot oil. Fry until golden and crisp, about 2–3 minutes, turning once. Remove with a slotted spoon or spider and transfer to a wire rack or paper-towel-lined tray to drain. Keep warm in a 200°F (95°C) oven if making ahead. You need 12 fried tempura shrimp total.

Prepare fillings

Cut cucumber into thin matchsticks (about 1/2 cup). Slice 1 avocado. In a small bowl combine 3 tbsp mayonnaise with 1 tsp sriracha to make spicy mayo (adjust to taste). Toast 1 tbsp sesame seeds in a dry pan over medium heat until fragrant, 1–2 minutes; set aside.

Lay out sheet and rice

Place a bamboo mat on your work surface and wrap it in plastic. Place 1 nori sheet shiny-side down on the mat. Wet your hands in the small bowl of water to prevent sticking. Take about 1/2 cup of seasoned sushi rice (wet hands) and evenly spread it across the nori, leaving a 1-inch (2.5 cm) strip at the far edge without rice to seal the roll. Press rice gently but firmly—do not compress too much.

Assemble roll

Flip the nori so rice is facing down on the mat (optional for inside-out roll: keep rice on outside — for this recipe we'll make an inside-out style: place plastic-wrapped mat, rice side down then flip). If you prefer rice on the outside, sprinkle toasted sesame seeds over the rice now. On the nori (rice-side up for inside-out), place 3 tempura shrimp horizontally near the center, leaving space to roll. Add cucumber matchsticks and avocado slices alongside the shrimp. Pipe or dot spicy mayo along the filling if using.

Roll and seal

Use the bamboo mat to lift the edge closest to you and fold it over the fillings, tucking to make a tight roll. Pull the mat away as you continue to roll so it doesn't get rolled into the sushi. Press gently along the length of the roll to shape. Lightly wet the exposed nori edge and press to seal. Repeat to make 3 more rolls (4 total), using remaining nori, rice, shrimp and fillings.

Slice rolls

Using a sharp knife dipped in water (wipe between cuts), slice each roll into 6–8 pieces. Clean and wet the knife between slices to maintain clean edges. Arrange pieces on a platter. Drizzle additional spicy mayo and scatter toasted sesame seeds over the rolls if desired.

Serve

Serve immediately with soy sauce, pickled ginger and wasabi on the side.

Keep remaining batter chilled and discard excess oil safely after cooling. Clean the bamboo mat and utensils promptly to prevent rice from hardening.