Description
This Shrimp Tempura Roll features crispy battered shrimp, seasoned sushi rice, and creamy avocado wrapped in nori. It delivers a balanced combination of crunch and tenderness with clean flavors, making it a favorite sushi roll for home cooks who want restaurant style results with simple techniques.
Ingredients
Sushi rice rinsed and soaked
Fresh water for cooking rice
Small piece of kombu optional
Unseasoned rice vinegar
Granulated sugar
Kosher salt
Vegetable oil for frying
All purpose flour
Cold water
Large egg
Jumbo shrimp peeled and tails removed
Nori sheets
Ripe avocado sliced
Kikkoman Traditionally Brewed Soy Sauce or San J Tamari Gluten Free Soy Sauce or La Choy Soy Sauce
Wasabi for serving
Pickled ginger for serving
Instructions
1. Rinse the sushi rice several times until the water is mostly clear then soak and drain well
2. Cook the rice with water and kombu until tender then let it steam covered
3. Mix vinegar sugar and salt and gently fold into warm rice then cool to room temperature
4. Heat vegetable oil until hot enough for frying
5. Whisk flour cold water and egg into a loose batter
6. Pat shrimp dry dip into batter and fry until crisp and golden then drain
7. Place nori on a bamboo mat and spread rice evenly leaving a small edge
8. Arrange shrimp and avocado along one side
9. Roll tightly using the mat and seal the edge
10. Slice the roll cleanly and repeat with remaining ingredients
Notes
Keep the tempura batter cold and the oil hot for the lightest crunch
Avoid overmixing the batter to prevent a heavy coating
Handle sushi rice gently to keep the grains intact
Use a very sharp knife and wipe between cuts for clean slices
Serve the rolls soon after assembling for the best texture
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main dish
- Method: Rolling and frying
- Cuisine: Japanese inspired