Shrimp Tempura Roll (f-shrimp, Avocado & Cucumber) Recipe
Make Shrimp Tempura Roll (f-shrimp, Avocado & Cucumber) Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sushi Rice
Shrimp Tempura
Roll Components
Method
Preparing Sushi Rice
- 1
Rinse the Rice
Place the sushi rice in a fine-mesh strainer and rinse under cold water until the water runs clear. This removes excess starch.
- 2
Cook the Rice
In a medium saucepan, combine the rinsed sushi rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until the water is absorbed. Remove from heat and let it sit for 10 minutes, still covered.
- 3
Season the Rice
In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture. Allow the rice to cool to room temperature.
Making Shrimp Tempura
- 4
Prepare the Batter
In a mixing bowl, combine the tempura batter mix and ice cold water. Stir gently until just combined; do not overmix.
- 5
Heat the Oil
In a deep frying pan, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 6
Fry the Shrimp
Dip each shrimp in the tempura batter and carefully place them in the hot oil. Fry until golden and crispy, about 2-3 minutes per side. Remove with a slotted spoon and drain on paper towels.
Assembling the Roll
- 7
Prepare the Nori
Place a bamboo sushi mat on a flat surface. Lay a sheet of nori, shiny side down, on the mat.
- 8
Add the Rice
Wet your hands to prevent sticking and spread a thin layer of sushi rice evenly over the nori, leaving a 1-inch border at the top.
- 9
- 10
Roll the Sushi
Using the bamboo mat, carefully roll the sushi away from you, pressing gently but firmly to create a tight roll. Seal the edge of the nori with a little water.
- 11
Slice the Roll
Using a sharp knife, slice the roll into 6-8 pieces. Wipe the knife with a damp cloth after each cut to ensure clean slices.
Serving
- 12
Plate and Serve
Arrange the sliced shrimp tempura rolls on a serving plate. Serve with soy sauce, wasabi, and pickled ginger on the side.
