This Crunchy Shrimp Tempura Sushi Roll is a fun treat with crispy shrimp, fresh veggies, and creamy avocado all rolled up in rice and seaweed. It’s hard not to love!
Every bite gives you that perfect crunch, and dipping it in soy sauce adds a nice touch. I can never eat just one; they vanish quickly if you bring them to a party! 🎉
Key Ingredients & Substitutions
Shrimp: Large shrimp are perfect for this recipe. If you’re looking for a swap, consider using tempura fish or even vegetables like zucchini. Both are delicious and provide a crunch!
Tempura Batter Mix: You can use a pre-made mix for ease or make your own with flour, cornstarch, and baking powder. If you’re gluten-free, a gluten-free flour blend works well, too!
Sushi Rice: For authentic flavor, use short-grain sushi rice. If you can’t find it, any sticky rice is a decent substitute. Just be sure to season it with rice vinegar for that tangy taste.
Nori: Nori is essential for sushi rolls. If you’re feeling adventurous, try using soy paper or even lettuce for a fresh twist!
How Do I Make the Perfect Tempura Shrimp?
Getting your tempura shrimp just right is key to this recipe. The shrimp should be crispy on the outside and tender inside. Here’s how to achieve that:
- Use ice-cold water for your batter. The colder, the better—it helps create a light, crispy texture!
- Dip the shrimp into the batter gently, allowing excess to drip off before coating with panko breadcrumbs.
- Maintain oil temperature at 350°F (175°C). If it’s too hot, the shrimp will burn. Too cool, and they’ll absorb oil and get greasy.
- Fry a few shrimp at a time to avoid overcrowding; this ensures they cook evenly.
By following these tips, you’ll have perfectly crunchy shrimp that can elevate your sushi rolls to the next level!
Crunchy Shrimp Tempura Sushi Roll
Ingredients You’ll Need:
For the Tempura Shrimp:
- 8 large shrimp, peeled and deveined (tails on)
- 1 cup tempura batter mix
- ¾ cup ice-cold water (for tempura batter)
- Vegetable oil (for deep frying)
For the Sushi Roll:
- 2 cups sushi rice, cooked and seasoned with rice vinegar
- 4 sheets nori (seaweed)
- 1 avocado, thinly sliced
- 1 cucumber, julienned
For the Sauce and Garnish:
- 2 tbsp Japanese mayonnaise
- 1 tbsp sriracha (optional, for spicy mayo)
- Panko breadcrumbs (about ½ cup, for extra crunch coating)
- Tobiko (flying fish roe, for garnish)
- Soy sauce, for serving
- Wasabi and pickled ginger, optional sides
How Much Time Will You Need?
This delightful recipe takes about 30 minutes to prepare and cook, plus a little extra time for cooling and serving. It makes for a fun cooking experience and a special dish perfect for family dinners or gatherings!
Step-by-Step Instructions:
1. Prepare Tempura Shrimp:
In a bowl, whisk the tempura batter mix with ice-cold water until just combined. Don’t worry if the batter is a little lumpy! This is what will give you a nice texture. Carefully dip each shrimp into the batter, ensuring it’s fully coated, then lightly roll each one in panko breadcrumbs for that extra crunch.
2. Fry Shrimp:
Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the shrimp in batches to avoid overcrowding the pot until they turn golden and crispy, about 2-3 minutes per side. Once cooked, place them on a paper towel-lined plate to drain excess oil and let them cool slightly.
3. Prepare Sushi Rice:
While allowing the shrimp to cool, take your cooked sushi rice and spread it evenly on a bamboo sushi rolling mat covered with plastic wrap. Then, place a sheet of nori on top of the rice, with the rice side facing down towards the mat.
4. Assemble Roll:
Now flip the nori sheet so the rice is facing up. Lay 1-2 pieces of tempura shrimp lengthwise across the nori. Add several cucumber sticks and a thin layer of the spicy mayo (if you’re using it). Don’t be afraid to get creative with your fillings!
5. Roll Sushi:
With a firm hand, use the bamboo mat to carefully roll the sushi tightly from the shrimp side. Press gently as you roll to form a compact shape. You’ll feel the sushi coming together, and it’s a rewarding experience!
6. Coat Roll with Crunch:
After rolling, roll the sushi in some extra panko breadcrumbs or crispy tempura flakes to add a delightful crunch to the exterior of your sushi roll. This step adds a delicious texture contrast to each bite.
7. Top with Avocado & Garnish:
Next, arrange thin avocado slices on the top of the roll. For an extra touch of flavor, drizzle additional mayo if desired. Finally, sprinkle some tobiko on top to give your roll a pop of color and flavor!
8. Slice & Serve:
Using a sharp knife dipped in water, slice the roll into 8 equal pieces for nice, clean cuts. Serve with soy sauce, wasabi, and pickled ginger on the side for a delicious meal. Enjoy your homemade crunchy shrimp tempura sushi rolls with all the perfect textures and flavors!
Have fun cooking, and enjoy the delicious crunch of your creation!
Can I Use Frozen Shrimp for This Recipe?
Yes, you can definitely use frozen shrimp! Just make sure to thaw them completely before preparing the tempura batter. Ideally, thaw shrimp overnight in the refrigerator for the best texture, or you can place them in a sealed bag and submerge in cold water for quicker results.
How to Store Leftover Sushi Rolls?
It’s best to enjoy sushi fresh, but if you have leftovers, wrap them tightly in plastic wrap and store them in the refrigerator for up to 24 hours. To eat, simply serve cold or let them come to room temperature before enjoying.
What Can I Substitute for Nori?
If you’re not a fan of nori, you can substitute it with soy paper, which is milder in flavor, or even use lettuce leaves for a fresh, low-carb option. Just be mindful that this will change the flavor and texture of the roll.
Can I Make the Tempura Batter Ahead of Time?
For the best results, it’s recommended to prepare the tempura batter just before frying. This ensures it’s cold and bubbly, which helps achieve that crispy texture. If you prepare it in advance, keep it in the fridge and use it within a couple of hours for optimal crunchiness!
