This Crunchy Shrimp Tempura Sushi Roll is a fun and tasty treat! It features crispy shrimp wrapped in flavorful sushi rice and fresh veggies, all rolled up nicely.
Honestly, who can resist that crunch? It’s like a party in your mouth! I love serving it with a side of soy sauce for dipping—perfect for a cozy night in or sharing with friends!
Key Ingredients & Substitutions
Sushi Rice: This rice is essential for sushi rolls. If you can’t find sushi rice, short-grain rice works as a substitute, but be careful with the texture—it won’t be quite the same!
Shrimp: Fresh large shrimp are best, but you can also use frozen shrimp. Just make sure to thaw them completely before cooking!
Panko Breadcrumbs: These give a fantastic crunch. If you want a gluten-free option, use gluten-free breadcrumbs instead. They won’t be quite as crisp, but they’ll still be tasty.
Nori: This seaweed is a must for sushi. If you need a substitute, look for soy wrappers or rice paper, but it’ll change the overall flavor slightly.
How Do You Get the Perfect Tempura Coating on Shrimp?
For a crispy tempura, the temperature of the oil is crucial. Here’s how you can perfect this step:
- Use a kitchen thermometer to ensure your oil hits 350°F (175°C). If it’s too cool, the shrimp will be greasy; too hot and they might burn.
- Keep the batter cold. Chilled sparkling water helps create that light, airy texture in the batter. It’s key for that crunch!
- Fry in small batches. Overcrowding the pan lowers the oil temperature, so fry a couple of shrimp at a time for the best results.
Once you have that crispy tempura, it makes your sushi roll extra delicious!
How to Make Crunchy Shrimp Tempura Sushi Roll
Ingredients You’ll Need:
- For the Sushi Rice:
- 1 cup sushi rice
- 1 1/4 cups water (for cooking rice)
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- For the Tempura Shrimp:
- 6 large shrimp, peeled and deveined (tails on)
- 1/2 cup all-purpose flour
- 1 large egg
- 1/2 cup chilled sparkling water
- 1 cup panko breadcrumbs
- Vegetable oil, for deep frying
- For the Sushi Roll:
- 4 sheets nori (seaweed)
- 1 avocado, thinly sliced
- 2 tablespoons tobiko (flying fish roe)
- 2 green onions, thinly sliced into curls
- Sesame seeds (mix of black and white), for garnish
- Eel sauce or unagi sauce, for drizzling
- Soy sauce, for serving
How Much Time Will You Need?
This Crunchy Shrimp Tempura Sushi Roll will take about 30 minutes of preparation and cooking time, plus around 20 minutes for the rice to steam and chill. In total, expect to spend about 1 hour to make and enjoy your delightful sushi rolls!
Step-by-Step Instructions:
1. Prepare the Sushi Rice:
Start by rinsing the sushi rice under cold water until the water runs clear. This helps remove extra starch. Combine the rinsed rice and 1 1/4 cups water in a rice cooker or a pot. Cook the rice according to your rice cooker instructions or bring it to a boil, then reduce to low heat and simmer covered for 18 minutes. Once done, remove from heat and let it steam, covered, for an additional 10 minutes to finish cooking.
2. Season the Rice:
In a small bowl, mix together the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into your cooked rice. Be careful not to squish the rice grains too much! Let the seasoned rice cool to room temperature.
3. Make the Tempura Batter:
In a bowl, whisk the egg lightly, then add the chilled sparkling water. Gradually add the flour and mix gently until it’s slightly lumpy; remember, you want the batter to be cold for that perfect crunch!
4. Fry the Shrimp:
Heat vegetable oil in a deep pan to about 350°F (175°C). Dip each shrimp into your tempura batter, then coat with panko breadcrumbs. Fry the shrimp in batches until they are golden and crispy, about 2-3 minutes each. Once done, drain them on paper towels to remove excess oil.
5. Assemble the Sushi Roll:
Lay a bamboo sushi mat on a flat surface and cover it with a sheet of plastic wrap. Place one sheet of nori on top, shiny side down. With wet hands, spread a thin layer of sushi rice evenly over the nori. Sprinkle some tobiko over the rice.
6. Flip and Fill:
Now, carefully flip the nori so that the rice is facing down. Place a tempura shrimp along the edge of the nori and add a few slices of avocado on top.
7. Roll It Up:
Using the bamboo mat, roll firmly yet gently. Tuck the shrimp tails in as you roll to keep it neat. Keep rolling until you reach the other edge of the nori.
8. Cut and Garnish:
Using a sharp, wet knife, slice the roll into 6-8 equal pieces. Garnish each piece with green onion curls, sesame seeds, and a small piece of tempura shrimp tail sticking out for that extra crunch.
9. Serve:
Drizzle your beautiful sushi rolls with eel sauce and serve immediately with soy sauce on the side for dipping. Enjoy every crunchy, savory bite!
Enjoy your homemade Crunchy Shrimp Tempura Sushi Roll, packed with crispy shrimp and creamy avocado, all nicely rolled up and ready to impress!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to thaw the shrimp completely before using them. The easiest way is to place them in the refrigerator overnight or in a sealed plastic bag submerged in cold water for about 30 minutes.
What Can I Use Instead of Panko Breadcrumbs?
If you can’t find panko, you can substitute regular breadcrumbs or crushed cornflakes. While panko gives a distinct crunchy texture, these alternatives can work in a pinch for your tempura coating.
How Do I Store Leftover Sushi Rolls?
Store any 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 to store them, cover them with a damp paper towel to help prevent the rice from drying out.
Can I Make the Sushi Rice Ahead of Time?
Yes, you can make the sushi rice ahead of time! Prepare it and store it in an airtight container in the fridge for up to 2 days. Just make sure to let it come to room temperature before using it in your sushi rolls!
