Shrimp Tempura Roll Recipe
Shrimp tempura and cucumbers. Inside out roll.
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Ingredients
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Sushi Rice
Tempura Shrimp
Roll Ingredients
Method
Prepare Sushi Rice
- 1
Rinse and Cook Rice
Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and water in a rice cooker and cook according to the manufacturer's instructions.
- 2
Season Rice
Once cooked, transfer the rice to a large bowl. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Pour this mixture over the rice and gently fold it in. Allow the rice to cool to room temperature.
Prepare Tempura Shrimp
- 3
Prepare the Batter
In a bowl, whisk together the all-purpose flour, cornstarch, baking powder, and cold water until smooth. The batter should be slightly lumpy.
- 4
Heat Oil
In a deep pan or fryer, heat vegetable oil to 350°F (175°C).
- 5
Fry Shrimp
Dip each shrimp into the batter, allowing excess to drip off, and carefully place them in the hot oil. Fry for about 2-3 minutes or until golden brown. Remove with a slotted spoon and drain on paper towels.
Assemble the Roll
- 6
Prepare Nori
Place a bamboo sushi mat on a clean surface. Lay a nori sheet, shiny side down, on the mat.
- 7
Add Sushi Rice
Wet your hands to prevent sticking, take a handful of sushi rice, and spread it evenly over the nori, leaving about 1 inch at the top free of rice.
- 8
- 9
Roll the Sushi
Using the bamboo mat, carefully roll the sushi away from you, pressing gently but firmly to keep the filling inside. Roll until you reach the exposed edge of the nori. Moisten the edge with a bit of water to seal the roll.
- 10
Slice the Roll
Using a sharp knife, slice the roll into 6-8 pieces, cleaning the knife with a damp cloth between cuts.
Serve
- 11
Plate the Rolls
Arrange the sliced shrimp tempura rolls on a plate and serve with soy sauce, wasabi, and pickled ginger on the side.
