Shrimp Tempura Roll Recipe

Inspired by The Oceanaire Seafood Room

Time45m

Serves4

Asparagus, Avocado, Bang Bang Sauce, Unagi Sauce

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Ingredients

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Shrimp Tempura Roll Ingredients

12 pieces Shrimp

1 cup Tempura batter mix

1 cup Ice water

1 cup Asparagus

1 whole Avocado

4 sheets Nori sheets

2 cups Sushi rice

2 tablespoons Rice vinegar

1 teaspoon sugar

1 teaspoon Celtic sea salt

1 cup Bang Bang Sauce

1 tablespoon Unagi Sauce

Method

Shrimp Tempura Roll Preparation

Prepare Sushi Rice

Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to package instructions. Once cooked, mix rice vinegar, sugar, and salt into the rice and let it cool.

Prepare Shrimp Tempura

In a bowl, mix tempura batter with ice water until just combined. Heat oil in a deep pan. Dip shrimp into the batter and fry until golden brown. Remove and drain on paper towels.

Prepare Vegetables

Trim the asparagus and blanch it in boiling water for 1-2 minutes. Slice the avocado into thin strips.

Assemble the Rolls

Place a nori sheet on a bamboo mat. Spread an even layer of sushi rice over the nori, leaving a small border at the top. Add shrimp tempura, asparagus, and avocado in a line across the rice. Drizzle with Bang Bang Sauce and a bit of Unagi Sauce.

Roll and Slice

Using the bamboo mat, roll the sushi tightly away from you. Once rolled, use a sharp knife to slice into 6-8 pieces. Serve with extra Bang Bang Sauce and Unagi Sauce on the side.