Ika Tempura Roll (6 Pcs) Recipe
Make Ika Tempura Roll (6 Pcs) Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Tempura-battered Squid
Sushi Rice & Seasoning
Roll Assembly & Fillings
Garnish & Finish
Method
Sushi Rice & Seasoning
- 1
Rinse and Cook Rice
Rinse 1 cup short-grain sushi rice under cold running water until the water runs mostly clear (about 3–4 rinses). Drain well. Combine rinsed rice and 1.1 cups water in a small pot with a tight-fitting lid. Bring to a gentle boil over medium heat, then reduce to the lowest heat, cover, and simmer for 12–14 minutes without lifting the lid. Remove from heat and let sit, covered, for 10 minutes to steam.
- 2
Season Rice
While the rice cooks, combine 2 tbsp rice vinegar, 1 tsp sugar, and 1 tsp salt in a small bowl and stir until dissolved. Transfer cooked rice to a wide shallow bowl or hangiri if available. Gently fold the vinegar mixture into the rice with a rice paddle or spatula using cutting and fanning motions to cool the rice quickly until it becomes glossy. Cover with a damp towel and keep at room temperature until assembly (do not refrigerate).
Tempura-battered Squid
- 3
Prepare Squid
Pat the 8 oz squid strips very dry with paper towels. Lightly season the strips with 1 tsp fine sea salt. Dust the squid lightly with 1 tbsp all-purpose flour to help the batter adhere; shake off excess.
- 4
Make Tempura Batter
In a chilled bowl, combine 3 tbsp rice flour (or cornstarch) and 1 tbsp all-purpose flour. Add 3 oz ice water and 2 oz cold club soda (both very cold) and stir gently with chopsticks or a fork just until combined — the batter should be lumpy and cold. Keep the batter over an ice bath to maintain cold temperature (add ice around the outside of the bowl but not into the batter). Do not overmix.
- 5
Heat Oil
Pour about 2 cups vegetable oil into a small heavy-bottomed pot to a depth of 2 inches. Heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small amount of batter into the oil — it should sizzle and rise immediately without browning too fast.
- 6
Fry Squid
Working in small batches, dip the lightly floured squid strips into the cold batter, letting excess drip off, then carefully lower into the hot oil. Fry until the batter is crisp and lightly golden, about 1 to 1.5 minutes per side. Avoid overcrowding. Remove with a slotted spoon or spider and drain on a wire rack or paper towels. Keep warm briefly in a low oven (200°F / 95°C) if needed. You need enough battered squid to fill the roll — about 6–8 strips total.
Roll Assembly & Fillings
- 7
Prepare Nori and Fillings
Place a bamboo sushi mat on a flat work surface and cover it with plastic wrap. Place 1 nori sheet shiny side down on the mat. Wet your hands with water to prevent rice sticking. Mix 2 tsp mayonnaise with 1 tsp sriracha to make a spicy mayo (optional).
- 8
Spread Rice
Take about 3/4 cup (packed) of seasoned sushi rice and evenly spread it over the nori, leaving a 1-inch gap along the far edge of the nori to seal the roll. Press the rice gently so it adheres but do not compress too tightly. Sprinkle 1 tsp toasted sesame seeds over the rice if desired.
- 9
Flip Nori
Carefully flip the nori so the rice is facing down on the plastic-wrapped mat and the nori side faces up — this will create an inside-out roll (uramaki). If you prefer a simple maki (rice on outside), keep rice out and proceed accordingly.
- 10
Layer Fillings
Across the middle third of the nori (the side closest to you), spread a thin line of spicy mayo (about half). Arrange 3–4 pieces of the hot tempura-battered squid in a line, add julienned cucumber (about 2 tablespoons), and lay avocado slices on top. Leave about 1/2 inch space at the near edge.
- 11
Roll
Lift the bamboo mat edge closest to you and begin to roll away from you, tucking the fillings in tightly as you roll. Apply gentle, even pressure with the mat to shape and compress the roll into a neat cylinder, pulling the mat as you go. Seal the edge of the nori with a little water.
- 12
Finish
If you made an inside-out roll and want the rice on the outside, after rolling you can sprinkle additional sesame seeds on the outer rice. Press gently with the mat to set the roll.
Cutting, Garnish & Serve
- 13
Slice the Roll
Using a very sharp knife moistened with water (wipe blade between cuts), trim the ends of the roll and slice into 6 equal pieces. Clean and moisten the knife between cuts to get clean slices.
- 14
Garnish
Arrange the 6 pieces on a plate. Drizzle 1 tbsp unagi sauce or sweet soy glaze lightly over the rolls if desired. Sprinkle thinly sliced scallion and additional sesame seeds. Serve immediately with soy sauce, pickled ginger, and wasabi on the side.