Description
This Shrimp Tempura Roll is a delightful Japanese-inspired sushi recipe featuring crispy shrimp tempura combined with creamy avocado and refreshing cucumber, all encased in seasoned sushi rice and nori. The rolls are finished with a sprinkle of black sesame seeds and a drizzle of spicy sriracha mayonnaise, perfect for a satisfying meal or appetizer.
Ingredients
Sushi Rice
- 2 cups Japanese sushi rice (cooked)
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
Shrimp Tempura
- 10 large shrimp (peeled and deveined)
- ⅔ cup all-purpose flour
- ⅓ cup cornstarch
- 1 large egg
- 1 cup very cold water
- Oil (for frying, about 2-3 cups)
Roll Assembly
- 2 seaweed nori sheets
- ½ avocado, sliced
- ½ cucumber, julienned
- Black sesame seeds, for garnish
- Sriracha mayonnaise, for drizzling
Instructions
- Prepare Sushi Rice: In a small bowl, combine rice vinegar and sugar. Microwave briefly to dissolve the sugar. Gently fold this mixture into the cooked sushi rice using a wooden spoon or spatula. Set the rice aside to cool.
- Prepare Shrimp: To straighten shrimp, make 5–6 shallow cuts along the inner curve, flip them slit-side down on a cutting board and press along the back to flatten. Lightly dust each shrimp with flour.
- Make Tempura Batter: In a bowl, whisk together flour, cornstarch, egg, and very cold water using chopsticks. Do not overmix; a slightly lumpy batter is ideal for a light texture.
- Fry Shrimp Tempura: Heat oil in a deep pan over medium-high heat. Test readiness by dropping a bit of batter into the oil; it should float and sizzle. Dip each shrimp into the batter, letting excess drip off, then fry in batches for 2–3 minutes until golden brown and crisp. Drain on paper towels and allow to cool slightly.
- Assemble Sushi Roll: Lay a bamboo sushi mat on a clean surface, place one nori sheet shiny-side down on top. Wet your hands and spread a thin, even layer of sushi rice over the nori, leaving a 1½-inch strip uncovered at the top edge.
- Add Fillings: Near the bottom of the rice layer, place cucumber julienne, avocado slices, and two shrimp tempura positioned so tails stick out at both ends.
- Roll the Sushi: Roll tightly from the bottom using the bamboo mat to press gently but firmly as you roll. Wet the uncovered strip of nori to seal the roll closed.
- Slice Roll: Using a sharp knife dipped in water, slice the roll into even pieces. Clean the knife blade between cuts to maintain clean slices.
- Garnish and Serve: Sprinkle the sliced rolls with black sesame seeds and drizzle with sriracha mayonnaise. Serve immediately with soy sauce on the side.
Notes
- For best results, use sushi rice and follow the rice preparation carefully for authentic texture and flavor.
- Maintain cold water in the tempura batter to ensure a light and crispy coating.
- Do not overmix the tempura batter; lumps help create a crispy texture when fried.
- Use a sharp, wet knife to slice sushi for clean, attractive pieces.
- Sriracha mayonnaise can be made by mixing mayonnaise with sriracha sauce to taste.
- Adjust frying time to ensure shrimp are cooked through but not overcooked to maintain juiciness.
