Shrimp Tempura Roll Recipe
Crispy tempura shrimp with avocado and cucumber, wrapped in rice and seaweed.
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.
Ingredients
Method
Directions
- 1
Prepare Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. Cook according to package instructions. Once cooked, stir in rice vinegar and let it cool.
- 2
Make Tempura Batter
In a bowl, mix the tempura batter mix with cold water until just combined. Do not overmix.
- 3
Fry Shrimp
Heat vegetable oil in a deep pan to 350°F (175°C). Dip each shrimp in the tempura batter and carefully place in the hot oil. Fry until golden brown, about 2-3 minutes. Remove and drain on paper towels.
- 4
- 5
Assemble the Roll
Place a sheet of nori on a bamboo sushi mat. Wet your hands and spread about 1/2 cup of sushi rice evenly over the nori. Lay the fried shrimp, avocado slices, and cucumber in a line along the bottom edge of the rice. Roll tightly using the mat, sealing the edge with a little water.
- 6
Slice and Serve
Using a sharp knife, slice the roll into 6-8 pieces. Serve with soy sauce, wasabi, and pickled ginger.
