This Crunchy Shrimp Tempura Sushi Roll is a fun and tasty treat! With crispy shrimp wrapped in sushi rice and nori, it’s sure to please your taste buds.
I love how the crunch pairs perfectly with the soft rice. Plus, dipping it in soy sauce makes it even better. You might want to make extra—you’ll definitely want more!
Key Ingredients & Substitutions
Shrimp: Large shrimp work best for tempura rolls. If you’re looking for a substitute, try crab meat or even fried tofu for a vegetarian option.
Tempura Batter Mix: You can buy a tempura mix, but if you prefer to make your own, use equal parts flour and cornstarch, with some baking powder. This gives a nice light texture.
Sushi Rice: Make sure to use short-grain sushi rice for the best stickiness. If you can’t find sushi rice, medium-grain white rice works, but the texture will differ slightly.
Nori: Seaweed sheets are essential, but if you want a fun twist, consider using soy or flavored nori sheets for added taste.
Avocado: Sliced avocado brings creaminess. If you’re allergic, try using cucumber or bell pepper slices for a crunchy alternative.
Unagi Sauce: For a sweeter touch, you can substitute with hoisin sauce or any sweet soy sauce if eel sauce isn’t available.
How Do You Get Perfectly Crispy Tempura?
Getting that crispy tempura shrimp is really about the batter and cooking method. Here’s how to achieve it:
- First, make sure your oil is hot (about 350°F). You can test this by dropping a small amount of batter into the oil; it should sizzle and float to the surface.
- Mix the batter gently with a whisk, leaving some lumps. Overmixing can lead to a heavy texture.
- When dipping the shrimp, shake off excess batter. A light coat works best to keep that crunch.
- Fry shrimp in batches to avoid crowding the pan, which can lower the oil temperature.
- Once golden, remove them immediately and drain on paper towels to keep them crispy.
Following these tips will help ensure your shrimp tempura has that light and crispy texture everyone loves!
Crunchy Shrimp Tempura Sushi Roll
Ingredients You’ll Need:
For the Sushi Roll:
- 6 large shrimp, peeled and deveined (tails on)
- 1 cup tempura batter mix
- 3/4 cup cold water (for tempura batter)
- Vegetable oil for deep frying
- 2 cups sushi rice, cooked and seasoned with rice vinegar
- 4 sheets nori (seaweed sheets)
- 1 avocado, sliced
- 4 oz cream cheese, cut into strips
- 1/4 cup panko breadcrumbs
For Garnish:
- Tobiko (flying fish roe) or masago
- Green onions, thinly sliced
- Unagi (eel) sauce or teriyaki sauce for drizzling
- Soy sauce for serving
How Much Time Will You Need?
This delicious sushi roll will take about 30-40 minutes total—15 minutes for preparation and 15-20 minutes for cooking and assembling everything.
Step-by-Step Instructions:
1. Prepare the Shrimp Tempura:
Start by mixing the tempura batter with cold water in a bowl, stirring until just combined (be careful not to overmix). In a deep pan, heat vegetable oil to 350°F (175°C). Dip each shrimp into the batter, letting any excess drip off, then coat it lightly with panko breadcrumbs for extra crunch. Fry the shrimp in the hot oil until golden and crispy, about 2-3 minutes. Once cooked, remove them from the oil and place them on paper towels to drain and cool slightly.
2. Prepare the Sushi Rice:
Make sure your sushi rice is prepared in advance, cooked, and seasoned with rice vinegar. Allow it to cool to room temperature before using.
3. Assemble the Roll:
On a clean surface, place a bamboo sushi rolling mat. Cover it with a layer of plastic wrap. Take one sheet of nori and lay it on the mat. Evenly spread sushi rice over the nori, leaving about 1 inch at the top free of rice. For an added crunch, sprinkle a bit of panko breadcrumbs over the rice.
4. Flip the Nori:
Carefully flip the nori sheet so the rice side is now facing down against the plastic wrap. This will allow for an inside-out roll.
5. Add Filling:
On the edge of the nori closest to you, place one to two fried tempura shrimp. Add a slice of avocado and a strip of cream cheese next to the shrimp.
6. Roll it Up:
Using the bamboo mat, tightly roll the sushi from the edge nearest you, pulling it towards the far edge while keeping the filling in place. Be sure to remove the plastic wrap as you roll! Once rolled, reshape it gently if needed.
7. Fry the Roll (optional):
If you’d like an extra crispy outside, heat some oil again in the pan and lightly fry the entire sushi roll for just a minute or two until it’s golden, or alternatively, sprinkle panko on top of the roll without frying for a crunchy exterior.
8. Slice and Garnish:
Using a sharp knife dipped in water, slice the roll into 8 pieces. Arrange them neatly on a serving plate. For decoration, place a small dollop of tobiko or masago on each piece, sprinkle with green onions, and drizzle some unagi or teriyaki sauce on top.
9. Serve:
Enjoy your beautifully made sushi! Serve with soy sauce on the side for dipping.
Happy rolling, and enjoy your delicious homemade Crunchy Shrimp Tempura Sushi Rolls!
Can I Use Frozen Shrimp for This Recipe?
Yes, you can use frozen shrimp! Just make sure to fully thaw them before cooking. You can do this overnight in the fridge or by placing them in a sealed bag and submerging them in cold water for about 20-30 minutes.
What Can I Use Instead of Tempura Batter?
If you don’t have tempura batter mix, you can make a simple substitute with equal parts all-purpose flour and cornstarch, mixing them with ice-cold water until just combined for a light texture.
How Should I Store Leftover Sushi Rolls?
Store any leftover sushi rolls in an airtight container in the fridge. Eat them within 24 hours for the best quality. If possible, keep the rolls uncut until ready to eat to maintain freshness.
Can I Make These Rolls Ahead of Time?
Yes! You can prepare the shrimp tempura and sushi rice in advance. Assemble the rolls just before serving to keep the rice firm and avoid mushiness. If you’ve made the rolls, try to enjoy them fresh for the best flavor and texture.
