Name: MYAZU Riyadhs Shrimp Tempura Handroll Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 8 each large shrimp (16-20 count), peeled and deveined, tails on; 0.25 cups all-purpose flour (for dredging); 0.5 cups ice-cold sparkling water; 1 each egg (large), beaten; 2 tsp rice flour or cornstarch (optional, for extra crisp); 4 cups vegetable oil (for deep frying); 0.25 tsp salt; 4 each nori sheets (full size, shiny side out); 2 cups sushi rice, cooked and seasoned; 1 each avocado, ripe but firm, sliced lengthwise; 0.5 each cucumber, julienned (optional for crunch); 1 tsp toasted sesame seeds; 2 tbsp pickled ginger (gari), for serving; 1 tsp wasabi, for serving; 2 tbsp Japanese mayonnaise (Kewpie preferred); 2 tbsp unagi (eel) sauce or store-bought sweet soy glaze; 0.5 tsp sriracha (optional, for heat)

Method

Tempura Shrimp

Prepare shrimp

Rinse and pat shrimp dry. Make 3 shallow diagonal cuts in the underside (belly) of each shrimp to prevent curling, then gently straighten and keep the tail intact. Lightly season shrimp with 1/4 tsp salt.

Preheat oil

Pour vegetable oil into a deep pot to a depth of about 3 inches (approximately 3–4 cups). Heat oil to 350–360°F (175–182°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and rise immediately.

Make batter

In a bowl, lightly beat the egg and mix with the ice-cold sparkling water. Add the 1/4 cup all-purpose flour and 2 tsp rice flour/cornstarch, then stir just a few times; the batter should be slightly lumpy and cold. Do not overmix — lumps help create a light, crisp tempura crust.

Dredge and fry

Lightly dredge each seasoned shrimp in a little extra all-purpose flour (shake off excess). Dip shrimp into the cold batter to coat evenly, then carefully lower into the hot oil. Fry 2–3 shrimp at a time (do not crowd) for 2–3 minutes until pale golden and crisp. Remove with a slotted spoon and drain on a wire rack or paper towels. Keep warm and repeat with remaining shrimp.

Sweet sauce

Whisk together 2 tbsp Japanese mayonnaise, 2 tbsp unagi sauce, and 1/2 tsp sriracha (if using) in a small bowl until smooth. Taste and adjust sweetness or heat. Transfer to a squeeze bottle or small piping bag for easy drizzling.

Handroll assembly

Prepare rice and fillings

Have the seasoned sushi rice slightly warm or at room temperature. Slice the avocado lengthwise into 8 thin slices. Julienne the cucumber into thin matchsticks.

Cut nori

If preferred for easier rolling, cut each full nori sheet in half crosswise to make two rectangles roughly 4.5 x 7 inches. For a larger handroll, use the full sheet. Arrange nori shiny side down on a clean dry surface.

Assemble handrolls

Wet your fingers with a little water (to prevent rice sticking). Place about 1/2 cup sushi rice on the left third of each nori sheet (or center if using half sheet) and gently spread into a compact layer about 3 inches long, leaving a 1/2-inch border at the top edge. Place 2 tempura shrimp (tails extending over the top), 2 avocado slices, and a few cucumber julienne pieces on top of the rice. Drizzle about 1/2 tbsp of the sweet sauce over the fillings. Sprinkle a pinch of toasted sesame seeds.

Roll into cone

Fold the bottom left corner of the nori over the fillings and roll into a cone shape, tucking and sealing the edge with a few grains of rice or a light dab of sweet sauce. Ensure the tail of the shrimp protrudes from the open end. Repeat to make 4 handrolls (2 shrimp each).

Serve

Serve immediately with pickled ginger and wasabi on the side. For best texture, eat within 10 minutes so the tempura stays crisp and the nori doesn't soften.