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Ingredients
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Tempura shrimp
Roll components
Assembly & finishing
Method
Tempura shrimp
- 1
Prepare shrimp
Rinse and pat dry the jumbo shrimp. Make 3 shallow diagonal cuts along the underside (belly) of each shrimp, not cutting through the shell, to prevent curling. Lightly dust each shrimp with 1 tablespoon of flour (from the measured flour) and set aside.
- 2
Heat oil
Pour vegetable oil into a deep pot or heavy-bottomed skillet to a depth of about 2–3 inches (approximately 3–4 cups). Heat the oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small amount of batter; it should sizzle and float.
- 3
Make tempura batter
In a bowl, whisk the egg briefly to combine. Add the cold sparkling water to the egg. In a separate bowl, sift together the remaining all-purpose flour (about 15 tablespoons if 1 was used for dusting), cornstarch, baking powder, and salt. Lightly fold the dry mix into the egg-water mixture with a few quick strokes; the batter should be lumpy and cold—do not overmix (overmixing makes it heavy). Keep the batter chilled by placing the bowl over an ice bath if possible.
- 4
Fry shrimp
Working in batches (do not crowd the pot), dip each prepared shrimp into the batter to coat evenly, letting excess drip off. Carefully lower into the hot oil and fry until puffed and golden, about 2–3 minutes per side depending on shrimp size. Remove with a slotted spoon and drain on a wire rack or paper towels. Let cool slightly—shrimp should remain crisp and not soggy.
Roll components
- 5
Prepare asparagus
Trim the woody ends from the asparagus. Blanch spears in boiling water for 30–45 seconds until bright green and slightly tender, then plunge into ice water to stop cooking. Drain and pat dry. Each spear should be slightly undercooked so it keeps a bite when rolled.
- 6
Prepare avocado
Halve and pit the avocado. Slice thinly lengthwise into 8–10 strips. To prevent browning, brush lightly with the rice vinegar or keep briefly wrapped until assembly.
- 7
Prepare rice & nori
If you have prepared sushi rice, spread it to room temperature. Cut each nori sheet in half crosswise if you prefer smaller rolls (this recipe uses 4 full nori sheets to make 4 rolls). With a bamboo mat wrapped in plastic wrap, place nori shiny side down and wet your hands to prevent sticking. Spread about 0.5 cup of rice evenly over the nori, leaving a 1-inch strip at the far edge for sealing. Sprinkle a few toasted sesame seeds over the rice if using.
Assembly & finishing
- 8
Assemble rolls
Place 2 tempura shrimp lengthwise across the rice about one-third of the way from the near edge (tail ends can extend slightly over the edge). Lay 2 asparagus spears and 2–3 avocado slices alongside the shrimp. Using the bamboo mat, lift the near edge of the nori and rice and roll firmly but gently over the filling, tucking to form a tight cylinder. Press along the seam to seal. Repeat to make 4 rolls (or adjust if you cut nori).
- 9
- 10
Cutting
With a very sharp knife dipped in hot water and wiped dry between cuts, slice each roll into 8 pieces. Cleaning the knife between cuts prevents tearing the rice and yields clean slices.
- 11
Serve
Arrange sushi pieces on a platter. Serve immediately with soy sauce, pickled ginger, and wasabi mayo on the side. Tempura shrimp is best eaten right away so it retains its crispness.