This crunchy shrimp tempura sushi roll is a tasty mix of crispy shrimp, fresh veggies, and seasoned rice. It’s like a little party in your mouth that you won’t want to miss!
Honestly, the crunch of the shrimp makes me smile every time. I like to enjoy it with a drizzle of soy sauce—because why not add a splash of flavor? 😄
Making these rolls at home is super fun! Preparing the shrimp is easy, and you can customize the fillings. I love adding avocado for that creamy touch. Yum!
Key Ingredients & Substitutions
Sushi Rice: Sushi rice is essential for that sticky texture. If you can’t find it, arborio rice works as a good substitute, but the flavor will be a bit different. I always use sushi rice for the best results!
Shrimp: Large shrimp give a nice bite. If you’re allergic, feel free to swap in tempura vegetables like sweet potatoes or zucchini for a vegetarian version. I’ve tried these and they’re just as crispy and delicious!
Nori: The seaweed gives your sushi rolls structure. If you prefer, you can use soy paper instead for a different taste. It also makes the roll look colorful!
Panko Breadcrumbs: These add the crunch. If you’re out of panko, regular breadcrumbs can work, but they won’t be quite as crispy. Panko is my go-to for that amazing texture!
How Do You Perfectly Fry the Tempura Shrimp?
Frying tempura shrimp just right takes a bit of practice but is worth it. The goal is that perfectly crispy coating! Here’s how to do it:
- Make sure your oil is hot enough—check with a small drop of batter; it should sizzle immediately.
- Keep your batter cold! This helps create that light texture. I like to place my mixing bowl in ice for an extra chill.
- Don’t overcrowd the pan. Fry a few shrimp at a time so the oil temperature doesn’t drop too much.
- Fry until golden, about 2-3 minutes. Drain on paper towels to remove excess oil.
Follow these steps, and you’ll have perfectly crunchy shrimp ready to roll into sushi! Enjoy the process and your delicious creations!
Crunchy Shrimp Tempura Sushi Roll
Ingredients You’ll Need:
For the Sushi Rice:
- 1 cup sushi rice
- 1 1/4 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
For the Shrimp Tempura:
- 8 large shrimp, peeled and deveined (tails on)
- 1/2 cup all-purpose flour
- 1/2 cup cold sparkling water or ice water
- 1 egg yolk
- 1 cup panko breadcrumbs
- Vegetable oil, for frying
For the Rolls:
- 4 sheets nori seaweed
- 1/2 cucumber, julienned
- 1 avocado, sliced
For Serving:
- Soy sauce
- Spicy mayo (optional):
- 1/4 cup mayonnaise
- 1 tablespoon sriracha
- Eel sauce or unagi sauce, for drizzling
- Chopped green onions or chives, for garnish
How Much Time Will You Need?
This recipe requires about 30 minutes of preparation and cooking time, plus an additional 10 minutes to allow the sushi rice to cool. All in all, you can have delicious sushi rolls ready in about 40 minutes!
Step-by-Step Instructions:
1. Prepare the Sushi Rice:
Start by rinsing the sushi rice under cold water. Rinse until the water runs clear to remove excess starch. In a pot, combine the rinsed rice and 1 1/4 cups of water. Bring it to a boil, then lower the heat, cover it, and let it cook for 15 minutes, or until the water is absorbed. Once cooking is done, remove it from the heat and let it steam for an additional 10 minutes. In a separate small bowl, mix rice vinegar, sugar, and salt until they dissolve, then fold this gently into the warm rice. Spread the rice on a plate to cool to room temperature.
2. Make the Shrimp Tempura:
Next, heat vegetable oil in a deep pan or fryer to 350°F (175°C). Prepare the batter by whisking together the all-purpose flour, cold sparkling water, and egg yolk in a bowl. The batter should be slightly lumpy—don’t overmix it! Dip each shrimp into the batter, then roll in panko breadcrumbs for that extra crunch. Carefully place the shrimp in the hot oil and fry until golden and crispy, about 2-3 minutes. Use a slotted spoon to remove them and let them drain on paper towels.
3. Assemble the Rolls:
Now it’s time to roll! Lay a bamboo sushi mat on your clean countertop and cover it with plastic wrap to prevent sticking. Place a sheet of nori shiny side down on the mat. Wet your hands to keep the rice from sticking, and spread a thin layer of sushi rice over the nori, leaving the top 1 inch uncovered. Next, flip the nori so the rice is on the bottom against the plastic wrap. Lay down the shrimp tempura, julienned cucumber, and avocado along the edge closest to you. With the help of the bamboo mat, carefully roll the sushi away from you, pressing gently but firmly as you go. Use a little water to seal the edge.
4. Cut and Garnish:
Using a sharp, wet knife, cut the roll into 6-8 equal pieces. For some extra flair, you can place another shrimp tempura piece on top of each slice. Drizzle eel sauce and spicy mayo across the rolls and finish with a sprinkle of chopped green onions or chives.
5. Serve:
Arrange your beautiful sushi rolls on a plate and serve them alongside soy sauce, pickled ginger, and wasabi if you like. Enjoy your crunchy shrimp tempura sushi roll with friends and family!
Bon appétit! You’ve successfully made a delicious and crispy sushi roll!
Can I Use Frozen Shrimp for This Recipe?
Yes! If you’re using frozen shrimp, make sure to thaw them completely before frying. The best way to do this is to place them in the fridge overnight or run them under cold water for a quicker thaw.
What Can I Use Instead of Nori?
If you prefer not to use nori, you can substitute it with soy paper or even large lettuce leaves for a fresh, lighter option. Just keep in mind that the texture and flavor will differ slightly!
How Do I Store Leftover Sushi Rolls?
Wrap any leftover sushi tightly in plastic wrap and store it in the refrigerator. It’s best to eat within 24 hours for optimal freshness, as the rice may harden over time.
Can I Make the Sushi Rice Ahead of Time?
Absolutely! You can prepare the sushi rice ahead of time and refrigerate it. Just make sure to let it come to room temperature before using it to assemble your rolls.