This Crunchy Shrimp Tempura Sushi Roll is a fun twist on sushi! It’s crispy on the outside with delicious shrimp and fresh veggies tucked inside. Perfect for sushi lovers!
Making sushi at home can be an adventure! Roll it up with your family or friends for a perfect weekend treat. I love serving mine with a splash of soy sauce for extra flavor! 🍣
Key Ingredients & Substitutions
Shrimp: Use large shrimp for a better bite. If shrimp isn’t available, you might like using tempura vegetables or crab sticks for a seafood twist. Just keep the tail for presentation!
All-Purpose Flour: It’s the base for the tempura batter. If you want a lighter option, consider using rice flour, which gives a crispier texture. Gluten-free flour works too if you need that alternative.
Panko Breadcrumbs: These breadcrumbs add crunch to the tempura. If you can’t find them, regular breadcrumbs are a decent substitute, though they won’t be as crispy.
Avocado: Choose ripe avocados for creaminess. If avocados are out of season, you can skip or use cream cheese for a different creamy element.
Sushi Rice: This is essential; make sure to properly season it for the best flavor. If you’re short on time, short-grain white rice can work, but it won’t have the same stickiness.
How Do You Make Crisp Tempura Batter?
The secret to great tempura is in the batter! The cold sparkling water creates a light, airy texture. Here’s how to get it just right:
- Chill your bowl and utensils before mixing—this keeps the batter cold.
- Mix the batter gently! Just combine the ingredients until they are lumpy; overmixing makes it dense.
- Add the shrimp to oil when it’s hot (about 350°F/175°C) for that golden crunch. Fry in batches to avoid crowding!
Let the shrimp drain on paper towels for that extra crunch factor!
How Do You Roll Sushi Like a Pro?
Rolling sushi can be tricky! Here are some tips for a perfect roll:
- Use a bamboo mat covered with plastic wrap for easy cleanup.
- Wet your hands to prevent sticking while spreading the sushi rice.
- Attach the fillings towards the bottom of the nori; it makes rolling easier.
- Apply even pressure while rolling to keep it tight.
Practice makes perfect! Enjoy the process—you’ll get better each time!
Crunchy Shrimp Tempura Sushi Roll
Ingredients You’ll Need:
For the Tempura:
- 8-10 large shrimp, peeled and deveined (tails on)
- 1 cup all-purpose flour
- 1 large egg
- 1 cup ice-cold sparkling water
- 1 cup panko breadcrumbs
- Vegetable oil, for deep frying
For the Sushi Roll:
- 2 cups sushi rice, cooked and seasoned with rice vinegar, sugar, and salt
- 4 sheets nori (seaweed)
- 1 ripe avocado, thinly sliced
- 1 small cucumber, julienned
- 1/2 cup spinach leaves or other greens (optional)
- 2 tbsp sesame seeds
For Serving:
- Soy sauce
- Eel sauce (unagi sauce), for drizzling
How Much Time Will You Need?
This recipe takes about 30 minutes of prep and cooking time. It’s the perfect way to spend some time in the kitchen making something delicious!
Step-by-Step Instructions:
1. Prepare the Shrimp Tempura:
First, pat the shrimp dry with paper towels to remove any excess moisture. In a bowl, whisk the egg until it’s well beaten. Next, gently stir in the ice-cold sparkling water and flour until just combined—remember, the batter will be lumpy, and that’s okay! Avoid overmixing, as this can affect the texture.
2. Coat the Shrimp:
Take each shrimp and dip it into the tempura batter. Ensure it’s well coated! Then, roll the shrimp in panko breadcrumbs to get that delicious crunch.
3. Fry the Shrimp:
Heat vegetable oil in a deep pan or fryer until it reaches 350°F (175°C). Carefully place the shrimp into the hot oil and fry for about 2-3 minutes or until they are golden and crispy. Once done, drain the shrimp on paper towels and let them cool slightly.
4. Prepare Sushi Rice:
While your shrimp are cooling, spread a bamboo sushi rolling mat with plastic wrap for an easy cleanup. Lay one sheet of nori shiny side down on the mat, ready for sushi assembly.
5. Assemble the Roll:
With wet hands (to keep the rice from sticking), spread a thin, even layer of sushi rice onto the nori, covering it completely. Don’t forget to sprinkle sesame seeds evenly over the rice for flavor!
6. Flip the Nori:
Carefully flip the nori over so the rice is now facing down onto the plastic wrap.
7. Add Fillings:
On the nori, line up 3-4 tempura shrimp, cucumber strips, and spinach leaves (if you’re using them) lengthwise near the bottom edge of the nori.
8. Roll the Sushi:
Using the bamboo mat, carefully roll the sushi tightly away from you, ensuring to press gently but firmly to shape it well.
9. Add Avocado Topping:
Lay the thin slices of avocado over the top of the roll, and gently press them onto the sushi roll with the bamboo mat, adhering them nicely.
10. Cut the Roll:
Using a sharp, wet knife, slice the sushi roll into 8 even pieces. Cleaning the knife between cuts helps make cleaner slices.
11. Plate and Garnish:
Arrange the sushi pieces on a plate, showcasing the colorful filling with shrimp tails peeking out for a delightful presentation. Drizzle eel sauce over the top to add a touch of sweetness!
12. Serve:
Serve your delicious Crunchy Shrimp Tempura Sushi Rolls with soy sauce for dipping, and enjoy each satisfying bite!
This roll combines the delightfully crunchy shrimp tempura with creamy avocado and crisp cucumber, balanced by seasoned sushi rice and a sweet-savory eel drizzle for a truly satisfying treat! Happy cooking!
Can I Use Frozen Shrimp for This Recipe?
Yes, you can use frozen shrimp! Just make sure to completely thaw them in the fridge overnight or by placing them in a sealed bag submerged in cold water just before you start the recipe. Pat them dry to ensure the batter sticks well.
Can I Substitute the Panko Breadcrumbs?
If you can’t find panko breadcrumbs, regular breadcrumbs will work, but they won’t be as crunchy. Alternatively, you can use crushed cornflakes for an even crunchier texture!
How Should I Store Leftover Sushi Rolls?
Leftover sushi rolls can be stored in an airtight container in the fridge for up to 24 hours. To enjoy them later, eat them cold or let them come to room temperature—avoid reheating as it can make the rice tough!
Can I Make the Tempura Shrimp Ahead of Time?
Yes, you can prepare the tempura shrimp in advance. Just fry them, let them cool, and store them in the fridge. When you’re ready to use them, reheat in a preheated oven to crisp them back up, rather than microwaving!