Crispy Shrimp Tempura Rolls

Making sushi at home is not just a culinary endeavor; it is an immersive experience that brings joy and creativity into the kitchen. One of the standout dishes in the sushi repertoire is the Crispy Shrimp Tempura Rolls, a delightful fusion that combines the crunchy texture of tempura shrimp with the fresh flavors of avocado and cucumber, all wrapped in sushi rice and nori. This dish is not only visually appealing, with its vibrant colors and artful presentation, but it also offers a sensational taste that delights sushi enthusiasts and newcomers alike.

Discover the art of sushi-making with Crispy Shrimp Tempura Rolls, a delicious fusion that combines crispy tempura shrimp, creamy avocado, and crunchy cucumber wrapped in sushi rice and nori. This visually stunning dish not only tantalizes the taste buds but also serves as a fantastic introduction to homemade sushi. Perfect for entertaining or enjoying a special dinner at home, these rolls are sure to impress everyone at your table. Join us on this culinary adventure and elevate your cooking skills!

Print Recipe Pin Recipe

Ingredients

8 large shrimp, peeled and deveined

1 cup tempura batter mix

1 cup ice-cold sparkling water

2 cups sushi rice

2 ½ cups water (for cooking rice)

½ cup rice vinegar

2 tbsp sugar

1 tsp salt

4 sheets nori (seaweed)

1 avocado, sliced

1 small cucumber, julienned

Vegetable oil (for frying)

Soy sauce (for dipping)

Wasabi and pickled ginger (for serving)

Instructions

Prepare the Sushi Rice: Rinse the sushi rice thoroughly under cold water until the water runs clear to remove excess starch. In a medium pot, combine the rinsed rice with 2 ½ cups of water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and let it simmer for 18-20 minutes. Once the rice is tender, remove it from the heat and let it sit, covered, for an additional 10 minutes to finish cooking.

Season the Rice: In a small saucepan, combine the rice vinegar, sugar, and salt. Heat gently over low heat, stirring until the sugar and salt are dissolved. After the rice has rested, transfer it to a large mixing bowl and gently drizzle the vinegar mixture over it. Use a wooden spatula to fold the rice without mashing it. Allow the seasoned rice to cool to room temperature.

Prepare the Tempura Batter: In a mixing bowl, whisk together the tempura batter mix and the ice-cold sparkling water until just combined. It's acceptable for the batter to have some small lumps, which will help create a light and crispy texture.

Fry the Shrimp: In a deep frying pan or a large pot, heat about 2 inches of vegetable oil to 350°F (175°C). Dip each shrimp into the tempura batter, ensuring it's fully coated, then carefully place it into the hot oil. Fry the shrimp in batches for 2-3 minutes on each side, or until they turn golden brown and crispy. Remove them from the oil and drain on paper towels to eliminate excess oil.

Assemble the Rolls: Place a sushi mat on a clean and dry surface. Lay a sheet of nori on the mat with the shiny side facing down. Lightly wet your hands to prevent sticking, then grab a handful of sushi rice and spread it evenly over the nori, leaving about an inch of space at the top edge free of rice.

Add Fillings: On the bottom third of the rice-covered nori, layer a few crispy fried shrimp, followed by slices of avocado and julienned cucumber.

Roll the Sushi: Starting from the edge closest to you, use the sushi mat to carefully lift and roll the nori tightly over the fillings. Continue rolling until you reach the uncoated edge of the nori. Use a dab of water to seal the edge of the nori to ensure it stays closed.

Slice the Rolls: With a sharp knife, lightly wet the blade to avoid sticking, and slice the sushi roll into bite-sized pieces. Aim for 6-8 pieces per roll for a pleasant serving size.

Serve: Arrange the sushi rolls artfully on a platter. Accompany with small bowls of soy sauce for dipping, along with wasabi and pickled ginger on the side for added flavor.

Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4

- Presentation Tips: Consider garnishing the platter with thinly sliced radishes or edible flowers for an attractive touch, and serve the rolls with chopsticks for an authentic dining experience.