Once you prepare this delicious Shrimp Tempura Roll, you’ll want to make at-home sushi nights a regular theme!
I love to make sushi, and once you master the art of preparing the rice, everything else comes easily. You probably think rolling the sushi is the complicated part, but as long as you have a sushi mat, it’s simple. Forming this shrimp tempura roll is oddly satisfying, especially if you like some crunch in your sushi, which comes from the deep-fried shrimp. And let me tell you, paired with the creaminess of the avocado, it makes for one delicious bite!
I only make shrimp tempura rolls at home when I feel motivated to make a gluten-free batter, which isn’t often. So, although I make this recipe for others, I use plain cooked shrimp in my own roll.
The trick to making sushi rice is using a rice paddle, or shamoji, to fold in the vinegar and sugar liquid mixture without turning the rice into mush. Let your vinegar, sugar, and salt mixture cool a bit before mixing it into the rice. Then, as you slowly pour the liquid, flip the rice over and over using a folding motion rather than a stirring one. Once your rice is done, cover the bowl with a damp towel to keep it moist. Keep your rice at room temperature while you prepare your sushi rolls.
Are Shrimp Tempura Rolls Healthy?
While sushi is often considered healthy due to the seafood and vegetables contained in the recipe, tempura is a form of deep-frying in batter that adds fat and calories to the dish. These rolls also contain rice, which is high in carbohydrates. You can make a version that’s lower in gluten by using baked shrimp rather than deep-frying the shrimp in tempura batter, which will also reduce the fat and calories in the dish. Serving shrimp tempura rolls with other healthier options, including Hamachi Sashimi and Pickled Cucumbers, can help improve the dish’s nutritional profile.
How To Make An Inside-Out Roll
If you’ve ever had an inside-out roll, you know the rice is on the outside rather than the inside. It’s often topped with slices of fish, avocado, delicate piles of fish roe, or sesame seeds, and it’s easy to do — first, complete Steps 1 through 3 in the directions.
As you finish Step 3, pat the rice down firmly onto the nori sheet. Then, slowly and carefully, flip the rice-covered nori over so the rice is on the bottom, and the nori is on top. To do this successfully, it’s ideal to have two sushi mats, as you can place the second one on top of the rice to make flipping easier. Place your fillings on the nori just as you would the rice and carefully roll it up as in Step 5.
Now that your rice is on the outside of the roll, you can roll it in sesame seeds or garnish with your chosen toppings. Once complete, use a sharp, wet knife to slice the roll. You have now created an inside-out roll!
FAQs & Tips
Leftover shrimp tempura roll can be stored in an airtight container in the refrigerator for up to 24 hours. This dish is not made for freezing, so plan on consuming what you make within a day.
Tempura batter typically consists of flour, ice water, egg yolks, or a whole egg. It can also be made with rice flour or cornstarch. Here is an easy Shrimp Tempura recipe to use for these sushi rolls.
You can make vegetable tempura rolls using mushrooms, green beans, sweet potatoes, eggplant, asparagus, bell peppers, and avocado. Make your tempura batter using the recipe provided in the question above, then dip thin pieces of these vegetables in your batter and fry them as you would the shrimp.
Serving Suggestions
Shrimp tempura roll is excellent on its own or as an accompaniment to other types of sushi, such as this Sushi Hand Roll. An assortment of sushi and sashimi options is ideal for a buffet or party. You can also try this Sushi Bowl Recipe, topping it with your favorite add-ons. If you want to nix the rice, go for this Hamachi Sashimi. Serve a bowl of Asian Cabbage Salad and some Sriracha Mayo or Spicy Mayo on the side.
Shrimp Tempura Roll
Ingredients
- 2 cups sushi rice
- 2 cups water
- 1 1/2 tablespoons rice vinegar
- 1 1/2 tablespoons sugar
- 1 1/4 teaspoons salt
- 4 sheets nori
- 8 tempura shrimp
- 1 cucumber cut into strips
- 1 avocado sliced
- 3 tablespoons sesame seeds
Instructions
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Rinse sushi rice until water runs clear. In a saucepan, combine rice and water. Bring to boil, then lower heat, cover, and cook for 15 minutes. Remove from heat and let stand covered for 10 minutes.
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Combine rice vinegar, sugar, and salt in a small bowl. Microwave for 30 seconds. Fold the mixture into the cooked rice gently. Allow rice to cool to room temperature.
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To make each roll, lay a sheet of nori on a bamboo sushi mat. Spread about 1/2 cup of sushi rice evenly over the nori.
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Place two tempura shrimp, some cucumber strips, and avocado slices along the edge of the nori.
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Roll the nori tightly using the bamboo mat. Slice the roll into 8 pieces using a sharp, wet knife. Sprinkle the cut roll with sesame seeds.
Nutrition
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