Shrimp Tempura Roll Recipe

Cook the rice

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

Season the rice

While rice rests, gently heat 3 tbs rice vinegar, 1.5 tbs sugar and 1 tsp salt in a small saucepan — just until sugar dissolves. Transfer cooked rice to a large shallow bowl (wood or plastic preferred). While rice is still hot, pour vinegar mixture evenly over rice and gently fold with a cutting motion using a paddle or spatula to avoid smashing grains. Fan the rice as you fold to cool to near room temperature (about 10 minutes).

Prepare fillings

Seed and cut half a cucumber into long thin matchsticks (about 1/8" thick). Slice 1 avocado in half, remove pit, peel and cut into long thin strips. Keep fillings ready on a plate.

Prepare nori and tools

Place a bamboo sushi mat on work surface and cover with plastic wrap. Place a nori sheet shiny side down on the mat. Have a bowl of water nearby to wet your fingers.

Assemble rolls

With wet fingers, spread about 3/4 cup of seasoned sushi rice evenly over the nori, leaving a 1-inch strip at the top edge free. Lightly press rice to an even 1/4–1/2" thickness. Sprinkle a few toasted sesame seeds over rice if desired. Flip the nori so rice side is down (optional: for inside-out roll, place rice on outside; below directions assume nori on outside). On the nori near the bottom edge, lay 2 tempura shrimp side by side with tails extending slightly past the nori, a few strips of cucumber and 2–3 avocado slices. If making inside-out (rice outside), place a small strip of plastic wrap on mat and roll rice-side out as described.

Roll tightly

Use the mat to lift the edge of the nori over the fillings, tuck, and roll forward, applying gentle but firm pressure to shape a tight cylinder. After rolling, press the seam to seal. Repeat with remaining nori sheets and fillings. Let rolls rest seam-side down for 2 minutes to set.

Slice

Using a very sharp knife dipped in water and wiped between cuts, slice each roll into 6–8 pieces. Wipe knife between cuts to keep clean edges. Arrange on a platter and garnish with extra sesame seeds. Serve with soy sauce, pickled ginger and wasabi, and spicy mayo if using.

Prepare shrimp

Pat 8 large shrimp dry with paper towels. Make 3 shallow diagonal slits in the underside (belly) of each shrimp to prevent curling and help them stay straight when fried. Lightly dust each shrimp with 2 tbs all-purpose flour mixed with 1 tbs cornstarch. Chill the dusted shrimp briefly while you prepare batter.

Make tempura batter

In a bowl, whisk 1 beaten egg with 3 tbs all-purpose flour, 3 tbs cake flour, 1/4 tsp baking soda and 3 tbs ice water until just combined (a few lumps are desirable). Add 1/2 cup very cold soda water and gently stir once or twice; do not overmix — batter should be cold, thin and slightly lumpy. Keep the batter bowl in a larger bowl with ice or in the fridge to keep it very cold.

Heat oil

Pour about 1 liter vegetable oil into a deep pot to a depth of 2–3 inches (enough to fully submerge shrimp). Heat oil to 350–360°F (175–180°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and rise slowly without burning.

Fry shrimp

Working in small batches (2–3 shrimp at a time), dip each dusted shrimp into the cold batter, allowing excess to drip off briefly, then carefully slide into the hot oil. Fry until batter is crisp and pale golden, 2–3 minutes depending on size. Do not overcrowd. Remove with a slotted spoon to a wire rack or paper towels to drain. Sprinkle 1/2 tsp salt over the hot shrimp immediately. Let shrimp cool slightly before assembling in the rolls so they hold crispness but are not steaming the rice.

Whisk together 3 tbs Japanese mayonnaise, 1 tsp sriracha and 1/2 tsp lemon juice until smooth. Transfer to a squeeze bottle or small bowl for serving or to dot on top of finished rolls.