Shrimp Tempura Roll Recipe
Make Shrimp Tempura Roll 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 Ingredients
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 rice cooker or pot, combine the rinsed sushi rice and water. Cook according to the rice cooker instructions or bring to a boil, then reduce to a simmer and cover for 20 minutes. Remove from heat and let it sit covered for an additional 10 minutes.
- 3
Season the Rice
In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Stir this mixture into the cooked rice gently with a wooden spatula. Allow the rice to cool to room temperature.
Making Shrimp Tempura
- 4
Prepare the Shrimp
Peel and devein the shrimp, leaving the tails intact. Pat them dry with paper towels.
- 5
Make Tempura Batter
In a bowl, mix the tempura batter mix with cold water until just combined. The batter should be lumpy for best results.
- 6
Heat the Oil
In a deep pot, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 7
Fry the Shrimp
Dip the shrimp in the tempura batter and carefully place them in the hot oil. Fry in batches for about 2-3 minutes or until golden brown. Remove and drain on paper towels.
Assembling the Roll
- 8
- 9
Lay Nori Sheet
On a bamboo sushi mat, lay a nori sheet shiny side down.
- 10
Add Rice
With wet hands, take a handful of sushi rice and spread it evenly over the nori, leaving about 1 inch at the top edge.
- 11
- 12
Roll the Sushi
Using the bamboo mat, carefully roll the sushi away from you, tucking in the fillings as you go. Press gently to form a tight roll.
- 13
Slice the Roll
Using a sharp knife, slice the roll into 6-8 pieces. Clean the knife with a damp cloth between cuts for clean edges.
Serving
- 14
Plate the Sushi
Arrange the sliced shrimp tempura rolls on a serving plate.
- 15
Garnish
Serve with soy sauce, wasabi, and pickled ginger on the side.
