Shrimp Tempura Roll Recipe
Shrimp, tempura, avocado, cucumber, tobiko with eel sauce
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Ingredients
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Sushi Rice
Tempura Shrimp
Roll Ingredients
Method
Prepare Sushi Rice
- 1
Rinse the Rice
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
- 2
Cook the Rice
In a rice cooker, combine rinsed sushi rice and water. Cook according to the rice cooker instructions.
- 3
Season the Rice
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Allow to cool to room temperature.
Prepare Tempura Shrimp
- 4
Heat the Oil
In a deep pot or fryer, heat vegetable oil to 350°F (175°C).
- 5
Make the Tempura Batter
In a mixing bowl, combine tempura batter mix and cold water until just mixed. It’s okay if there are lumps.
- 6
Fry the Shrimp
Dip each shrimp into the tempura batter and carefully place them into the hot oil. Fry for about 2-3 minutes or until golden brown. Remove and drain on paper towels.
Assemble the Rolls
- 7
Prepare the Nori
Place a sheet of nori on a bamboo sushi mat, shiny side down.
- 8
Add Rice
Wet your hands with water to prevent sticking. Take a handful of sushi rice and spread it evenly over the nori, leaving a 1-inch border at the top.
- 9
- 10
Roll the Sushi
Using the bamboo mat, roll the sushi away from you, gently but tightly, pressing as you go. Seal the edge with a little water.
- 11
Slice the Rolls
Using a sharp knife, slice the roll into 6-8 pieces. Wipe the knife with a damp cloth between cuts for clean slices.
- 12
Garnish and Serve
Plate the sushi rolls and top with tobiko and drizzle with eel sauce. Serve with soy sauce and pickled ginger on the side.
