This Crunchy Shrimp Tempura Sushi Roll is a fun combination of crispy shrimp, creamy avocado, and fresh veggies, all wrapped in tasty sushi rice. Perfect for sushi lovers!
Making this roll can be a team effort; I love rolling it with friends! Plus, the crunchiness of the shrimp just makes it so satisfying with every bite. Yum! 🍤
Key Ingredients & Substitutions
Sushi Rice: This is essential for the roll. Look for short-grain sushi rice for the best stickiness. If unavailable, arborio rice can be a decent substitute.
Shrimp: Large shrimp work best for tempura, but you can use prawns or even frozen shrimp if fresh isn’t available. Just ensure they’re fully cooked while frying.
Panko Breadcrumbs: These add crunch to the shrimp. If you’re in a pinch, regular breadcrumbs can work, but they won’t be as crispy. For a gluten-free option, check for gluten-free panko.
Nori: Seaweed sheets are crucial for sushi. If you’re looking for alternatives, you might use soy paper, but the taste will differ. Nori also keeps the filling inside, so choose a strong, fresh sheet.
Tobiko or Masago: These toppings give flavor and color. If they’re not available, you can omit them or use sesame seeds for garnish.
How Do You Perfectly Fry Shrimp for Tempura?
Frying shrimp for tempura is crucial to get that perfect crunch. Here’s how to do it:
- Heat your oil to 350°F (175°C). Too hot, and the shrimp will burn; too cold, and it’ll be greasy.
- Mix your tempura batter until just combined. Overmixing makes it lose the airy texture.
- Dip shrimp in batter, let excess drip off before coating with panko.
- Fry in batches and avoid crowding the pan. This helps them cook evenly and become crispy.
- Once they’re golden, place them on paper towels to soak up excess oil.
For ultimate crispiness, consider double frying or chilling the battered shrimp in the fridge for 10 minutes before frying.
Crunchy Shrimp Tempura Sushi Roll
Ingredients You’ll Need:
For The Sushi Rice:
- 1 cup sushi rice
- 1 1/4 cups water
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1 tsp salt
For The Tempura Shrimp:
- 8 large shrimp, deveined and peeled (tails on)
- 1/2 cup all-purpose flour
- 1/2 cup cold sparkling water
- 1 egg yolk
- 1 cup panko breadcrumbs
- Vegetable oil for frying
For The Sushi Roll:
- 4 sheets nori (seaweed)
- 1 ripe avocado, thinly sliced
- 1 cucumber, julienned
- Tobiko (flying fish roe) or masago, for garnish
- Chopped chives or green onions, for garnish
- Soy sauce, for serving
- Wasabi and pickled ginger (optional), for serving
How Much Time Will You Need?
You’ll need about 40 minutes of prep and cooking time for this recipe. It includes 15 minutes to prepare the sushi rice and batter, 10–15 minutes to fry the shrimp, and about 10–15 minutes to assemble and slice the rolls. Plus, you can enjoy the process—making homemade sushi is fun!
Step-by-Step Instructions:
1. Prepare Sushi Rice:
Start by rinsing the sushi rice thoroughly under cold water until the water runs clear. This helps remove excess starch. After rinsing, combine the rice with 1 1/4 cups of water in a rice cooker or pot and cook according to package instructions. Once the rice is cooked, mix rice vinegar, sugar, and salt in a small bowl until dissolved. Gently fold this mixture into the rice and let it cool to room temperature.
2. Make Shrimp Tempura:
In a deep fryer or large pot, heat vegetable oil to 350°F (175°C). While it’s heating, prepare your batter by mixing cold sparkling water, an egg yolk, and all-purpose flour in a bowl until they are just combined. You want the batter to be slightly lumpy, so don’t over-mix! Dip each shrimp into the batter before coating them with panko breadcrumbs for a crunchy coating.
3. Fry the Shrimp:
Carefully fry the battered shrimp in batches until they are golden and crispy, which should take about 2-3 minutes per batch. Once fried, place the shrimp on paper towels to drain any excess oil.
4. Assemble the Sushi Roll:
Lay a bamboo sushi mat on a flat surface and cover it with plastic wrap. Place one nori sheet on top. Using wet hands, spread an even layer of sushi rice over the nori, leaving about 1 inch at the top uncovered to help seal the roll. For added crunch, sprinkle a little extra panko on top of the rice.
5. Add the Fillings:
Flip the nori over so that the rice is facing down. On the edge closest to you, lay down 2 tempura shrimp, cucumber sticks, and a few slices of avocado.
6. Roll the Sushi:
Using the bamboo mat, start rolling the sushi away from you, applying gentle pressure to keep it firm and tight. Once rolled, position the roll seam side down.
7. Finish the Roll:
Top the roll with thin avocado slices, pressing gently to adhere them to the roll. For an extra crispy touch, you can lightly toast the outer layer using a kitchen torch or broiler (this step is optional).
8. Garnish and Slice:
Garnish the roll with tobiko and chopped chives or green onions for a pop of color and flavor. Use a sharp knife dipped in water to slice the roll into 8 equal pieces without sticking.
9. Serve!
Plate your Crunchy Shrimp Tempura Sushi Roll and serve it alongside soy sauce, wasabi, and pickled ginger for that authentic sushi experience. Enjoy every crunchy, creamy, and delicious bite!
Can I Use Frozen Shrimp for This Recipe?
Yes, you can use frozen shrimp! Just make sure to thaw them completely before cooking. The best way to do this is to place them in the fridge overnight or submerge them in cold water for about 30 minutes.
What If I Don’t Have Sparkling Water for the Tempura Batter?
No worries! If you don’t have sparkling water, you can substitute it with cold regular water. The key is to keep the batter cold for a crispy texture, so consider chilling the water beforehand.
How Can I Store Leftover Sushi Rolls?
Store any leftover sushi rolls in an airtight container in the refrigerator. It’s best to consume them within 24 hours for freshness. To enjoy them again, you can eat them cold directly from the fridge, or let them come to room temperature.
Can I Make This Sushi Ahead of Time?
Yes! You can prepare the tempura shrimp and sushi rice in advance. However, it’s best to assemble the rolls right before serving to maintain their freshness and texture. You can also slice the rolls right before serving for a neat presentation.
