Shrimp Tempura Roll
A cozy homemade Shrimp Tempura Roll featuring crispy golden tempura shrimp, creamy avocado, and seasoned sushi rice wrapped in nori. Light, comforting, and full of classic Japanese flavor.
Equipment
- rice cooker or pot
- mixing bowls
- deep pan or fryer
- bamboo sushi mat
- sharp knife
Ingredients
- 2 cups short-grain sushi rice
- 2 cups water
- 1 piece kombu (optional)
- 1/4 cup unseasoned rice vinegar
- 2 tbsp sugar
- 1 tsp kosher salt
- 1 cup all-purpose flour
- 1 cup cold water
- 1 large egg
- 2 cups vegetable oil for frying
- 10 jumbo shrimp
- 4 sheets nori
- 1 medium avocado
- soy sauce, wasabi, and pickled ginger for serving
Instructions
- Rinse and cook the sushi rice with water and kombu until tender. Season with rice vinegar, sugar, and salt, then let cool slightly.
- In a bowl, gently mix cold water, egg, and flour to form a light tempura batter.
- Heat the oil to 350°F (175°C) and fry the shrimp until golden and crisp. Drain on paper towels.
- Place a sheet of nori on a bamboo mat and spread an even layer of rice over it.
- Add tempura shrimp and sliced avocado, then roll gently but firmly.
- Slice the roll and serve with soy sauce, wasabi, and pickled ginger.
Notes
Keep the tempura batter cold for maximum crispness and avoid overcrowding the pan while frying. Serve immediately for the best texture and flavor.
Nutrition
Calories: 300kcalCarbohydrates: 40gProtein: 15gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 95mgSodium: 420mgPotassium: 260mgFiber: 2gSugar: 4gVitamin A: 220IUVitamin C: 6mgCalcium: 40mgIron: 1.4mg