Description
This Shrimp Tempura Roll recipe offers a delicious and easy-to-follow guide for making crispy shrimp tempura sushi rolls at home. Featuring perfectly cooked sushi rice, crunchy golden tempura shrimp, fresh avocado and cucumber, and a touch of sesame seeds, these rolls are a delightful combination of textures and flavors. Ideal for sushi lovers looking to recreate Japanese restaurant favorites in their own kitchen.
Ingredients
Sushi Rice Seasoning
- 1 cup Japanese sushi rice
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- Good pinch of salt
Shrimp Tempura
- 8 large cleaned and deveined shrimp/prawns with tails
- 1 cup tempura flour
- Ice cold water (amount as per tempura flour package instructions, roughly 1:1 ratio with tempura flour)
- ¼ cup plain all-purpose flour
- Oil for frying (sunflower oil recommended)
Sushi Roll Components
- 2 seaweed nori sheets
- ½ avocado, sliced into thin strips
- ½ cucumber, sliced into thin strips
- Sesame seeds
- Optional: Sriracha mayonnaise for drizzling
Instructions
- Cook Sushi Rice: Rinse the sushi rice under cold water until the water runs almost clear. In a small pot, combine the rinsed rice with 1 ¼ cups water and bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover with lid, and simmer for 15-20 minutes until water is absorbed.
- Prepare Rice Seasoning: While the rice cooks, combine rice vinegar, sugar, and salt in a small saucepan. Heat gently until sugar dissolves and mixture is warm. Remove from heat and set aside.
- Steam Rice: Remove the cooked rice pot from heat but keep the lid on, allowing the rice to steam for 5-10 minutes to finish cooking and achieve the right texture.
- Season the Rice: Transfer the rice to a large bowl and gently fold in the prepared vinegar seasoning using a wooden spatula. Be careful not to overmix to avoid mushiness.
- Prepare Shrimp for Tempura: If using pre-made shrimp tempura, follow package instructions for frying or baking. For fresh shrimp, wash and pat dry, ensuring they are deveined but tails remain intact.
- Flatten Shrimp: Make six small lengthwise slits on the inside curve of each shrimp without cutting through. Turn shrimp over so slits face down, then press gently along the length to flatten and elongate the shrimp. Trim the tail tips cleanly, keeping tails intact.
- Coat Shrimp in Flour: Lightly coat each shrimp in all-purpose flour, shaking off excess.
- Make Tempura Batter: In a separate bowl, sift the tempura flour and add ice cold water according to the flour package instructions (typically 1:1 ratio). Stir lightly with chopsticks, leaving some lumps for a light batter.
- Heat Oil for Frying: Warm sunflower oil in a deep pot over medium-high heat. Test readiness by dropping a bit of batter into oil – it should immediately float to the surface.
- Fry Shrimp Tempura: Dip each floured shrimp into the tempura batter, allowing excess to drip off, then carefully place in hot oil. Fry in batches to avoid crowding, cooking each shrimp for 2-3 minutes until lightly golden and crispy. Drain on paper towels.
- Prepare Sushi Rolling Station: Wrap a bamboo sushi mat (makisu) with plastic wrap. Have a bowl of water, a sharp knife, and a clean kitchen towel ready. Cut nori sheets in half, shiny side down on the mat, and prepare avocado and cucumber sliced into thin strips.
- Form Sushi Rice Layer: Wet your hands and spread a thin, even layer of sushi rice over the nori sheet.
- Create Inside-Out Roll (Uramaki): Sprinkle sesame seeds evenly over rice and gently press them in. Flip the nori sheet so the rice faces down on the mat and nori is on top. (Skip flipping for a traditional maki roll with nori outside.)
- Add Fillings: Arrange avocado and cucumber strips in a horizontal line along the middle of the nori, then place two shrimp tempura pieces on top with tails extending outward.
- Roll Sushi: Lift the edge of the bamboo mat closest to you and fold it over the fillings. Use fingertips to tuck the fillings in and roll the mat forward to form a tight cylinder.
- Shape the Roll: Apply gentle but firm pressure with the mat to compact and shape the roll, keeping edges clean and tight.
- Slice Roll: Transfer the sushi roll to a cutting board. Cover with plastic wrap, dipping a sharp knife in water before slicing to prevent sticking. Cut the roll into 6-8 equal pieces, wiping and wetting the knife between cuts.
- Repeat: Remove plastic wrap and repeat the above steps to make the second roll.
- Serve: Arrange the shrimp tempura rolls on a plate. Drizzle with sriracha mayonnaise if desired. Serve with soy sauce for dipping, along with pickled ginger and wasabi as garnishes. Enjoy your homemade sushi!
Notes
- For best results, use ice cold water for the tempura batter to ensure a light and crispy texture.
- Avoid overmixing the sushi rice after seasoning to prevent it from becoming mushy.
- If you prefer, make a traditional maki roll by skipping the rice-on-the-outside step and rolling with nori outside.
- Use a sharp knife dipped in water for clean sushi cuts without sticking.
- Shrimp tails can be kept on for presentation but ensure they are cleaned well.
- Tempura shrimp can be made ahead and reheated briefly in a hot oven to maintain crispness.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
