Ika Tempura Roll Recipe
Make Ika Tempura Roll Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Tempura Batter & Fry
Squid (Ika) & Filling
Sauces & Garnish
Seasoning & Coating
Method
Tempura Batter & Fry
- 1
Prepare oil
Pour 4 cups (or enough to submerge squid pieces) of vegetable oil into a deep pot or heavy-bottomed pan. Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, a small drop of batter should sizzle and rise immediately.
- 2
Make tempura batter
In a mixing bowl, lightly beat 1 large egg. Add 1 cup ice-cold sparkling water (and up to 1/4 cup extra club soda if needed for consistency). In a separate bowl, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/2 tsp baking powder, and 1/2 tsp salt. Lightly fold the dry mix into the cold liquid mixture with a few quick strokes—do not overmix; small lumps are fine. Keep batter cold by placing the bowl in a larger bowl with ice if possible.
- 3
Dust squid and fry
Toss the cleaned squid strips/rings (12 oz) with 1/4 cup flour, 1/4 tsp salt and 1/8 tsp black pepper to lightly coat (this helps batter adhere). Shake off excess flour. Working in small batches to avoid temperature drop, dip squid pieces into the tempura batter, letting excess drip off, then carefully lower into hot oil. Fry until golden and crisp, about 1.5–2.5 minutes per batch depending on size. Use a slotted spoon to remove and drain on a wire rack or paper towel-lined plate. Keep warm in a low oven (200°F / 90°C) if frying remaining batches.
Squid (Ika) & Filling
- 4
Season sushi rice
While frying, combine 2 cups cooked sushi rice (slightly warm) with 2 tbsp rice vinegar, 1 tsp sugar and 1/4 tsp salt. Gently fold with a rice paddle or spatula to evenly season without mashing. Let rice cool to lukewarm.
- 5
- 6
Assemble roll
Place a nori sheet on a bamboo sushi mat. With wet hands, spread a thin, even layer of seasoned sushi rice across the nori, leaving a 1-inch strip at the far edge free of rice. Sprinkle a few sesame seeds over the rice if desired. Arrange a line of fried tempura squid pieces across the rice about 1 inch from the near edge, add a few cucumber julienne, avocado slices and a little green onion. If you prefer, spread a thin line of spicy mayo on the squid before adding vegetables.
- 7
Roll and cut
Using the mat, lift the near edge and roll tightly away from you, pressing gently to form a compact roll. Seal the far edge with a little water on the exposed nori. Repeat for remaining sheets. Using a sharp, wet knife, slice each roll into 6–8 even pieces, wiping the knife clean between cuts to keep slices neat.
Sauces & Garnish
- 8
Prepare spicy mayo
Mix 3 tbsp mayonnaise with 1 tsp sriracha (adjust to taste) until smooth. Transfer to a squeeze bottle or small bowl.
- 9
Plate and garnish
Arrange roll slices on a platter. Drizzle spicy mayo over the top, or pipe small dots. Serve with soy sauce mixed with 1 tsp rice vinegar for dipping, a sprinkle of toasted sesame seeds, pickled ginger and wasabi on the side. Optionally top each piece with a small strip of extra fried squid for texture.