This Crunchy Shrimp Tempura Sushi Roll is a perfect mix of crispy shrimp and fresh veggies wrapped in seaweed and sushi rice. It’s fun to eat and looks great on your plate!
Honestly, who can resist that crunchy shrimp? It gives you a satisfying bite every time. I always make extra rolls because they disappear fast—it’s like magic! 🍣✨
Key Ingredients & Substitutions
Sushi Rice: This short-grain rice is sticky, helping the rolls hold together. If you don’t have sushi rice, you can try short-grain white rice or even jasmine rice, although results may vary.
Shrimp: Fresh or frozen shrimp works great; just make sure they are peeled and deveined. For a different taste, you can use tempura vegetables like sweet potatoes or zucchini.
Tempura Batter Mix: If you don’t have this, a simple homemade batter can be made using equal parts flour and cold sparkling water. It will still give you that crunch!
Nori: These seaweed sheets are essential for sushi rolls. If you’re allergic to seaweed, try thin slices of cucumber to wrap the ingredients instead.
Unagi Sauce: While this sauce adds a sweet touch, you can switch it up with soy sauce or hoisin sauce if needed. For a healthy option, try skipping it entirely!
How Do You Get Perfectly Cooked Sushi Rice?
Cooking sushi rice comes down to rinsing it well and using the right water-to-rice ratio. Rinse until the water runs clear to remove excess starch. This prevents the rice from being too sticky and helps achieve that perfect fluffy texture.
- Combine the rinsed rice and measured water in a pot. Bring to a boil, cover, and reduce heat. Allow it to simmer for about 18 minutes.
- Let the rice sit for 10 minutes after cooking, covered. Then, gently fold in the vinegar mixture—this enhances flavor and keeps the rice shiny.
Crunchy Shrimp Tempura Sushi Roll
Ingredients You’ll Need:
For the Sushi Roll:
- 1 cup sushi rice
- 1 1/4 cups water
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1 tsp salt
- 4 large shrimp, peeled and deveined (tails on)
- 1/2 cup tempura batter mix
- 1/2 cup cold water (for tempura batter)
- Vegetable oil, for frying
- 4 sheets nori (seaweed)
- 1/2 cucumber, julienned
- 1 small avocado, sliced
- 1 tbsp sesame seeds
- 1 tbsp finely shredded nori or aonori (dried seaweed flakes), for garnish
- Unagi sauce (eel sauce) or teriyaki sauce for drizzling
- Soy sauce, for dipping
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare and cook, plus some additional time for the sushi rice to cool. You’ll need a little patience to assemble the rolls, but the delicious crunch of the tempura shrimp will make it all worth it!
Step-by-Step Instructions:
1. Prepare Sushi Rice:
Start by rinsing the sushi rice under cold water until the water runs clear. In a medium pot, combine the rice and water. Bring it to a boil, then reduce the heat to low, cover it, and let it simmer for 18 minutes. Once done, remove from heat and let it sit covered for about 10 minutes. In a small bowl, mix together the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooled rice. Let the rice cool to room temperature while you prepare the shrimp.
2. Make Tempura Shrimp:
Prepare the tempura batter according to the package instructions by mixing the tempura batter mix with cold water. In a deep pan or pot, heat the vegetable oil to 350°F (175°C). Once hot, dip each shrimp into the batter and carefully fry them until they turn golden brown and crispy, about 2-3 minutes. Drain the fried shrimp on paper towels to remove excess oil.
3. Assemble Rolls:
Get your bamboo sushi mat ready by covering it with plastic wrap. Lay a sheet of nori on the mat, shiny side down. With wet hands (this prevents sticking), spread a thin, even layer of the sushi rice over the nori, making sure to cover it completely. Sprinkle sesame seeds evenly over the rice to add flavor.
4. Fill Your Roll:
With the rice side down on the mat, place a few cucumber sticks and avocado slices near the bottom edge of the nori. Then, add one tempura shrimp (without its tail) on top of the veggies.
5. Roll It Up!
Carefully lift the edge of the bamboo mat closest to you to start rolling the sushi away from you. Use the mat to help shape the roll into a tight cylinder. Continue rolling until you reach the open edge of the nori. Moisten the edge with a little water to seal it shut.
6. Add Topping:
To finish the roll, gently press a tempura shrimp tail side up onto the top of the roll for a flair of presentation.
7. Garnish and Serve:
Using a sharp, wet knife, slice the roll into 6-8 pieces. Arrange the sushi pieces on a plate. Drizzle some unagi sauce or teriyaki sauce over the top and sprinkle with shredded nori and additional sesame seeds for garnish. Serve with soy sauce on the side for dipping.
Enjoy the delightful crunch and flavor of your homemade Crunchy Shrimp Tempura Sushi Rolls! 🍤🍣
Can I Use Frozen Shrimp for This Recipe?
Yes, frozen shrimp works perfectly fine! Just make sure to thaw them completely before using. The best way to do this is to place them in the refrigerator overnight or place the sealed shrimp in cold water for about 30 minutes. Pat them dry before battering to ensure maximum crunch.
How Can I Make This Recipe Vegetarian?
For a vegetarian version, you can substitute shrimp with a variety of vegetables. Try using tempura-battered sweet potatoes, zucchini, or bell peppers. These options will give you a delicious crunch and add flavor to your sushi rolls!
Can I Prep Sushi Rice Ahead of Time?
Absolutely! You can prepare the sushi rice a day in advance. Just store it in an airtight container in the refrigerator after it cools to room temperature. Before using it, let it come back to room temperature to retain its ideal texture for rolling.
How Do I Store Leftover Sushi Rolls?
If you have leftovers, place the sushi rolls in an airtight container and store them in the fridge for up to a day. It’s best to eat them fresh, but if kept sealed, they’ll still taste good! To enjoy, simply slice and add a bit of fresh sauce or seasonings before serving.
