This Crunchy Shrimp Tempura Sushi Roll is a fun twist on a classic favorite! It features crispy shrimp, fresh veggies, and sticky rice all wrapped up in seaweed.
Honestly, who can resist that crunch when you take a bite? I love to dip mine in soy sauce and enjoy every crispy, juicy moment. It’s like a little party in your mouth! 🎉
Key Ingredients & Substitutions
Sushi Rice: This sticky rice is essential for holding the sushi together. If you can’t find sushi rice, short-grain rice is a good alternative. Just remember not to use regular long-grain rice, as it won’t stick.
Shrimp: Use large shrimp for the best bite. If you’re looking for a vegetarian option, you could try tempura vegetables like sweet potatoes, zucchini, or bell peppers instead.
Panko Breadcrumbs: These give the shrimp that wonderful crunch. If panko is unavailable, regular breadcrumbs can work, but they may not be as crispy.
Nori: Essential for wrapping, you want sheets that are fresh and not brittle. If you can’t find nori, you might use rice paper, but the texture will be different.
How Do I Get the Perfect Tempura Crunch?
Getting that crispy tempura coating is key to this recipe. The batter should be cold and a little lumpy; that’s the secret to a light crunch. Here’s how you can nail it:
- Use ice-cold sparkling water for your batter to create a light texture.
- Don’t overmix the batter; a few lumps will help it adhere better to the shrimp.
- Maintain the oil temperature (350°F) while frying. If it’s too hot, the batter cooks too fast; if it’s too cool, it’ll absorb too much oil.
Follow these tips, and you’ll have perfectly crispy shrimp every time!
Crunchy Shrimp Tempura Sushi Roll
Ingredients You’ll Need:
For The Sushi Rice:
- 1 cup sushi rice
- 1 1/4 cups water
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1 tsp salt
For The Tempura Shrimp:
- 6 large shrimp, peeled and deveined (tails on)
- 1/2 cup all-purpose flour
- 1/2 cup cold sparkling water
- 1 egg yolk
- 1 cup panko breadcrumbs
- Vegetable oil, for frying
For Assembling the Rolls:
- 4 sheets nori (seaweed)
- 1/2 cucumber, julienned
- 1 avocado, thinly sliced
- Black sesame seeds, for garnish
- Sushi soy sauce or eel sauce, for drizzling
- Optional: Wasabi and pickled ginger for serving
How Much Time Will You Need?
This delicious sushi roll requires about 30 minutes of prep time and an additional 10 minutes for frying the shrimp. You’ll total around 40 minutes to prepare everything from scratch!
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 to remove excess starch. Combine the rinsed rice and water in a rice cooker or a pot and cook according to its instructions. Once it’s cooked, transfer the rice to a bowl.
In a small saucepan, gently heat the rice vinegar, sugar, and salt over low heat until the sugar and salt dissolve. Pour this mixture over the warm rice and gently fold it in, being careful not to mash the rice. Let the rice cool to room temperature.
2. Make the Tempura Shrimp:
Heat vegetable oil in a deep pan or fryer until it reaches 350°F (175°C). In a separate bowl, mix the all-purpose flour, egg yolk, and cold sparkling water to make the tempura batter. Remember, it’s okay if your batter has a few lumps—this helps it stay light and crispy!
Dip each shrimp into the batter, then coat them with panko breadcrumbs. Fry the shrimp in the hot oil for 2-3 minutes, or until they are golden and crispy. Remove them from the oil and drain on paper towels.
3. Assemble the Sushi Rolls:
Lay a bamboo sushi mat on a clean surface and cover it with plastic wrap to prevent sticking. Place one sheet of nori, shiny side down, on the mat.
Wet your hands with water to prevent sticking, and spread a thin, even layer of sushi rice over the nori, leaving about 1 inch at the top uncovered. Carefully flip the nori with the rice side down.
Arrange 2 tempura shrimp lengthwise near the bottom edge of the nori (letting the tails stick out), and add cucumber strips alongside them. Using the bamboo mat, gently roll the sushi tightly over the filling, pressing as you go.
Once rolled, place the seam side down and lay the avocado slices neatly on top. Lightly press the avocado with the bamboo mat to secure it in place, then sprinkle black sesame seeds over the avocado.
Using a sharp, dampened knife, slice the roll into 6-8 pieces. Be sure to wipe the knife with a wet cloth between cuts for clean edges.
4. Serve and Enjoy:
Drizzle sushi soy sauce or eel sauce over your beautiful rolls and serve them immediately alongside optional wasabi and pickled ginger. Now, dig in and enjoy the delightful crunch and freshness!
With these steps, you’ll have perfect Crunchy Shrimp Tempura Sushi Rolls that are sure to impress. Enjoy your cooking adventure!
Can I Use Frozen Shrimp for This Recipe?
Yes, you can use frozen shrimp! Just make sure to thaw them completely before cooking. The best way to thaw shrimp is to place them in the fridge overnight or run them under cold water in a sealed bag for about 15-20 minutes.
What Can I Substitute for Sushi Rice?
If you can’t find sushi rice, short-grain rice is a good alternative—it should still provide enough stickiness. Avoid using long-grain rice, as it won’t have the same texture. You can also add a bit more water for stickiness if needed.
How Do I Store Leftover Sushi Rolls?
Store any leftover sushi rolls in an airtight container in the fridge for up to 24 hours. It’s best to eat them fresh, but if you have leftovers, wrap them tightly to prevent drying out. Keep any soy sauce or dips separate until ready to serve.
Can I Make This Vegan?
Absolutely! You can replace shrimp with tempura vegetables, like sweet potatoes, zucchini, or bell peppers. Just follow the same batter and frying instructions, and enjoy a delicious vegan sushi roll!
