This Crunchy Shrimp Tempura Sushi Roll is a fun mix of crispy shrimp and fresh veggies wrapped in sushi rice. It’s perfect for dipping into soy sauce!
Every bite brings a delightful crunch that makes this roll so special. I can’t help but smile when I see one on my plate—who can resist that crispy goodness? 😄
Making this sushi roll is a great little project at home. You just need some shrimp, rice, and a bit of patience, plus it’s even better when shared with friends!
Key Ingredients & Substitutions
Sushi Rice: Use short-grain sushi rice for its stickiness. If you can’t find sushi rice, medium-grain rice can work too, but taste and texture may vary a bit. Rinsing it is key to removing excess starch.
Shrimp: Large shrimp give the best results, but feel free to substitute with tempura vegetable if you want a vegetarian roll. You can use smaller shrimp too, just adjust the quantity as needed.
Panko Breadcrumbs: Panko provides a light crunch, but you can use regular breadcrumbs or crushed crackers if needed. If you want to keep it gluten-free, make sure your breadcrumbs are labeled as such.
Nori: Sheets of nori are essential for wrapping your sushi roll. If you can’t find nori, consider using large lettuce leaves as a fresh wrap, though it will have a very different flavor.
How Do You Get the Perfect Crunch in Your Tempura?
The key to achieving the perfect crunch in your tempura is all about the batter and oil temperature. Use cold sparkling water in your batter to create a lighter texture. This helps the tempura stay crispy longer.
- Ensure your oil is at 350°F (175°C)—use a thermometer for accuracy; too cool means soggy tempura.
- Don’t overcrowd the pan; fry in batches to keep the oil temperature steady.
- Let the cooked shrimp drain on paper towels to remove excess oil for that ideal crunch.
What’s the Best Way to Roll Sushi Smoothly?
Rolling sushi can be tricky at first, but here’s how to make it easier. Use a bamboo mat to help keep everything tight and even.
- Keep your hands wet to prevent rice from sticking to you.
- Start rolling from the edge closest to you, pressing gently but firmly after each movement.
- After completing the roll, let it sit for a minute before cutting it; this helps the roll hold its shape.
Crunchy Shrimp Tempura Sushi Roll
Ingredients You’ll Need:
For the Sushi Rice:
- 1 cup sushi rice
- 1 1/4 cups water
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
For the Tempura Shrimp:
- 8 large shrimp, peeled and deveined, tails on
- 1/2 cup all-purpose flour
- 1/2 cup cold sparkling water
- 1 cup panko breadcrumbs
- Oil for deep frying (vegetable or canola oil)
For the Roll:
- 1 cucumber, julienned
- 4 sheets nori (seaweed)
- 1 avocado, sliced
- Black and white sesame seeds
- Tempura crumbs (tenkasu) or fried panko crumbs (optional, for extra crunch)
- Microgreens or thinly sliced green onions (for garnish)
- Eel sauce (unagi sauce) for drizzling
- Soy sauce, for serving
How Much Time Will You Need?
This delicious sushi roll takes about 30 minutes of active prep time, plus additional time for cooking. When combined, it should be ready for serving in just under an hour, perfect for a fun meal with family or friends!
Step-by-Step Instructions:
1. Prepare the Sushi Rice:
Begin by rinsing the sushi rice under cold water until the water runs clear. Then, combine the rice and water in a rice cooker or pot; cook until the rice is tender. Once cooked, mix the rice with rice vinegar, sugar, and salt while it’s still warm. Allow it to cool to room temperature.
2. Make the Shrimp Tempura:
Pat the shrimp dry with a paper towel. In a bowl, combine the flour and cold sparkling water to create a light batter. Dip each shrimp in the batter, then coat them in panko breadcrumbs. Heat oil in a deep frying pan or pot to 350°F (175°C), then deep fry the shrimp until they are golden and crispy, about 2-3 minutes. When done, drain the shrimp on paper towels.
3. Lay Out the Nori:
Take a bamboo rolling mat and place one sheet of nori shiny side down on it. With wet hands, spread a layer of sushi rice evenly over the nori, covering it entirely. Sprinkle black and white sesame seeds and tempura crumbs over the rice for added texture.
4. Flip the Nori:
Carefully flip the nori sheet so that the rice side is now facing down on the mat.
5. Add Fillings:
Position two shrimp tempura pieces lengthwise along the bottom edge of the nori nearest you. Then, add some julienned cucumber and slices of avocado next to the shrimp.
6. Roll the Sushi:
Using the bamboo mat, start rolling the sushi away from you, applying gentle and firm pressure to keep the roll tight. Continue until you have a complete roll.
7. Slice the Roll:
Take a sharp, wet knife and slice the roll into 6-8 equal pieces. Clean the knife between cuts to ensure neat slices.
8. Top the Roll:
For an extra touch, place a small fried shrimp tempura piece on top of each sushi piece. Garnish with microgreens or thinly sliced green onions for a pop of color.
9. Serve:
Drizzle eel sauce over the rolls just before serving. Enjoy your crunchy shrimp tempura sushi roll with soy sauce for dipping. It’s time to dig in!
This delightful recipe results in flavorful, crunchy shrimp tempura sushi rolls richly complemented by creamy avocado and refreshing cucumber, finished beautifully with a drizzle of sweet-savory eel sauce. Enjoy!
Can I Use Frozen Shrimp for This Recipe?
Yes, you can use frozen shrimp! Just make sure to thoroughly thaw them in the refrigerator overnight or quickly under cold running water before preparing. Pat them dry to ensure a crispy tempura texture.
What If I Don’t Have Sushi Rice?
If you can’t find sushi rice, use medium-grain rice, although it may not stick together as well. Make sure to rinse it thoroughly before cooking to remove excess starch, which helps improve the texture.
How Should I Store Leftover Sushi Rolls?
Store leftover sushi rolls in an airtight container in the refrigerator for up to 24 hours. It’s best to eat them fresh, but if you have leftovers, keep them chilled and consume them soon after preparing to maintain quality.
Can I Make the Tempura in Advance?
While it’s best to fry tempura shrimp just before rolling the sushi to maintain their crispiness, you can prep and batter the shrimp ahead of time. Just fry them right before assembling the sushi for maximum crunch!