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Homemade Shrimp Tempura Roll

Crispy tempura shrimp wrapped in seasoned sushi rice and nori, with creamy avocado and cucumber for a refreshing crunch.

Ingredients

Scale

For the Crust:

  • 1 cup sushi rice, cooked and seasoned
  • 4 sheets nori
  • 8 large shrimp, peeled and deveined
  • 1 cup tempura batter mix
  • 1 avocado, sliced
  • 1/2 cucumber, julienned
  • Vegetable oil for frying
  • Soy sauce for serving
  • Pickled ginger and wasabi for garnish

Instructions

1. Prepare the Crust:

  1. Prepare tempura batter according to package instructions. Heat oil to 350°F (175°C). Dip shrimp in batter and fry until golden, about 2-3 minutes. Drain on paper towels.
  2. Place a nori sheet on a bamboo mat. Spread a thin layer of sushi rice over nori, leaving a 1-inch border at the top.
  3. Arrange 2 tempura shrimp, avocado slices, and cucumber strips horizontally along the bottom edge of the rice.
  4. Roll tightly using the bamboo mat, pressing gently. Seal the edge with a dab of water. Repeat with remaining ingredients.
  5. Slice each roll into 8 pieces with a sharp, wet knife. Serve with soy sauce, pickled ginger, and wasabi.

Notes

You can customize the seasonings to taste.

  • Author: Olivia Bennett