Printable Shrimp Tempura Roll Recipe

If you’re craving the crunchy, comforting contrast of shrimp tempura wrapped in sushi rice and nori — with a silky drizzle of sauce and a pop of texture — this Printable Shrimp Tempura Roll Recipe is for you. In this long, chef-tested guide I’ll walk you through everything: ingredients, kitchen tools, step-by-step techniques for perfect tempura and sticky sushi rice, clever tips to prevent soggy rolls, make-ahead tricks, variations for different diets, and serving suggestions that turn a humble roll into a restaurant-style experience at home. Whether you’re a sushi beginner or an experienced home chef, you’ll come away confident and ready to roll.

Why this recipe works (and what makes a great shrimp tempura roll)

A great shrimp tempura roll balances three key textures and flavours: the light, airy crunch of the tempura batter; the slightly sweet, tangy sushi rice; and the savoury umami of nori and sauces. Technique is everything: the batter should be cold and mixed very gently to stay lumpy and light; oil temperature must be steady; rice must be seasoned and slightly sticky but not gluey; and assembly needs a light touch so the crispness stays intact.

This Printable Shrimp Tempura Roll Recipe uses straightforward ingredients, simple techniques, and practical tips to produce consistent results — even if you’re home frying for the first time. I’ll also include a printer-friendly recipe card near the end so you can print a quick reference to use in the kitchen.

Yield, timing, and difficulty

• Yield: 4–6 rolls (about 8–12 pieces per roll depending on size) — serves 4–6 people as part of a sushi spread or 2–3 as a main course.
• Hands-on time: ~60–75 minutes (includes rice time and frying).
• Total time: ~1 hour 30 minutes (rice cooling, prep).
• Difficulty: Moderate — requires frying and rolling, but both are very learnable with the instructions below.

Ingredients

For the sushi rice

• 2 cups Japanese short-grain sushi rice (uncooked)
• 2 1/2 cups water (for cooking rice) — follow package ratio if different
• 1/3 cup rice vinegar
• 3 tbsp granulated sugar
• 1 tsp fine sea salt

For the shrimp tempura

• 12 large shrimp (16/20 count preferred) — peeled and deveined, tails left on or off per preference
• 1 cup all-purpose flour (or tempura flour if available)
• 1/2 cup cornstarch or potato starch
• 1 tsp baking powder (optional — creates extra lift)
• 1 large egg
• 1 cup ice-cold sparkling water (or very cold water) — adjust as needed
• Ice cubes (to keep bowl cold)
• 1–2 cups panko breadcrumbs (optional — for extra crunch, see technique)
• Neutral oil for deep frying (vegetable, canola, or peanut oil), enough for a 3–4 inch depth

For assembly and fillings

• 8–10 sheets nori (roasted seaweed), full-size
• 1–2 ripe avocados, thinly sliced (optional)
• 1 small cucumber, julienned (seeds removed)
• 2–3 tbsp toasted sesame seeds
• Tobiko or masago (fish roe), optional for garnish
• Pickled ginger and wasabi, to serve
• Soy sauce, for dipping

For sauces (choose one or two)

• Spicy mayo: 1/2 cup mayonnaise + 1–2 tbsp Sriracha (adjust to taste) + 1 tsp lemon juice
• Eel (unagi) sauce: store-bought or homemade (reduction of soy sauce, mirin, sugar)
• Ponzu or soy-sesame dip: soy sauce + a splash of rice vinegar + toasted sesame oil

Equipment & tools (recommended)

• Rice cooker or heavy-bottomed pot with lid
• Bamboo sushi rolling mat (makisu) — wrap with plastic wrap to prevent sticking
• Deep, heavy pot or a wide, deep-fryer for frying
• Candy or deep-fry thermometer (keeps oil at steady temp)
• Sharp chef’s knife and a small, sharp sushi/paring knife
• Large bowl for batter and a small bowl of ice water nearby
• Cooling rack and tray lined with paper towels
• Rice paddle or wooden spoon
• Plastic wrap
• Fine-mesh sieve for draining (optional)

Preparation overview — what to prep first

1. Rinse and start the sushi rice. Rice needs time to steam and then cool to slightly warm.
2. Prepare shrimp: peel, devein, and score/back-slit if necessary; chill briefly if you like.
3. Make tempura batter just before frying (keep it ice cold).
4. Set up an assembly station: nori on mat, rice ready, fillings prepped.
5. Fry shrimp and assemble rolls while tempura is still crisp.

Step-by-step directions

1. Rinse and cook the sushi rice

1. Measure rice into a bowl and rinse under cold water, gently agitating with your hand until the water runs clear (3–5 rinses). This removes excess surface starch.
2. Drain rice for 15–30 minutes (optional but improves texture).
3. Cook rice in a rice cooker or stovetop: use 1:1.25 to 1:1.3 rice-to-water ratio (2 cups rice : 2 1/2 cups water is a great starting point). Bring to a boil, then simmer covered on low for 12–15 minutes. Let rest off heat for 10 minutes with lid on.
4. While rice cooks, combine rice vinegar, sugar, and salt in a small saucepan and warm gently just to dissolve sugar. Cool slightly.
5. Transfer cooked rice to a large, shallow bowl (a wooden sushi oke is ideal). Gently fold in the vinegar mixture while fanning the rice to cool quickly and give it a glossy sheen. Don’t mash — use cutting motions with the paddle. Cover with a damp cloth and keep at room temperature until ready to use.

2. Prep the shrimp

1. Peel and devein the shrimp, leaving tails on for aesthetics if you like. Pat dry thoroughly — moisture on shrimp causes oil to spit.
2. Make a shallow lengthwise cut along the belly (or back) and remove the vein if needed. You can also make small incisions to straighten the shrimp so they fry flat.
3. Lightly dust with a bit of flour — this helps batter cling.

3. Make the tempura batter

1. Keep all batter ingredients and bowls ice cold. Place a larger bowl in the refrigerator or over a bowl of ice while preparing.
2. In a bowl, gently whisk the egg and ice-cold sparkling water together. In another bowl, whisk together flour, cornstarch, and baking powder.
3. Just before frying, fold the dry ingredients into the wet mixture with light strokes. The batter should be lumpy, not smooth — overmixing develops gluten and makes the batter heavy.
4. If you plan to use panko for an extra crunch: dip battered shrimp quickly in panko right before frying.

4. Heat the oil

1. Pour oil into a deep pot to a depth of 3–4 inches. Heat to 340–360°F (170–180°C). A thermometer is worth the cost; steady temperature makes for lighter tempura.
2. Keep a bowl of ice water nearby if the batter needs chilling between batches.

5. Fry the shrimp

1. Working in small batches (to avoid temperature drop), dip shrimp in batter, shaking off excess gently. If using panko, roll/shallow-dip into panko immediately.
2. Slide shrimp into the oil tail-first and fry until puffed and golden — usually 2–3 minutes depending on size. Don’t overcrowd the pot.
3. Remove on a wire rack or paper towel-lined tray. Try to avoid stacking — let the oil drain.
4. Keep cooked tempura warm in a low oven (200°F / 95°C) for a few minutes if needed, but avoid long holding times; tempura is best fresh and crispy.

6. Prepare rolling station

1. Place the bamboo mat on your counter and wrap it with plastic wrap (important to prevent rice sticking).
2. Lay a sheet of nori shiny side down on the mat.
3. With wet hands (to prevent rice sticking), spread a thin, even layer of sushi rice across the nori, leaving a 1-inch strip at the far edge bare (this helps seal the roll).
4. Sprinkle toasted sesame seeds or tobiko on the rice if you like (for an outside-coated roll). If making an inside-out roll (uramaki), flip the nori so the rice is on the outside.

7. Assemble the roll

1. Arrange 2–3 pieces of shrimp tempura lengthwise across the rice near the edge closest to you. Add cucumber sticks and avocado slices above shrimp.
2. If you like sauce inside, add a thin drizzle of spicy mayo or a smear (but don’t overdo it or the roll gets soggy).
3. Lift the edge of the mat and roll forward, tucking the filling gently and pulling the mat so the roll forms tight and smooth. Press lightly to shape.
4. Once rolled and sealed, use the mat to compress gently to firm the roll. If making a roll with rice outside, you may want to wrap the outside rice with a sheet of nori or leave as is.

8. Slice the roll

1. Use a sharp wet knife. Wipe the blade clean between cuts. Cut in a gentle sawing motion — don’t press down hard.
2. For 8-piece rolls, slice in half then each half into four pieces. For larger rolls, adjust cuts.
3. Arrange on a platter, drizzle with eel sauce or spicy mayo, sprinkle sesame seeds, and add tobiko if desired.

Printable Shrimp Tempura Roll Recipe — Printer-Friendly Card

(Print this section horizontally or as a trimmed card.)

Printable Shrimp Tempura Roll Recipe — Ingredients (Makes 4 rolls)

• 2 cups Japanese short-grain rice
• 2 1/2 cups water
• 1/3 cup rice vinegar, 3 tbsp sugar, 1 tsp salt
• 12 large shrimp (peeled, deveined)
• 1 cup all-purpose flour, 1/2 cup cornstarch, 1 tsp baking powder (opt.)
• 1 large egg, 1 cup ice-cold sparkling water
• Panko crumbs (optional)
• Neutral oil for frying
• 8–10 sheets nori, 1–2 avocados, 1 cucumber, toasted sesame seeds
• Spicy mayo and eel sauce (optional)

Directions — Key Steps

1. Rinse and cook rice; season with rice vinegar mixture; let cool slightly.
2. Dry shrimp, dust with flour. Mix ice-cold batter (do not overmix).
3. Heat oil to 170–180°C. Dip shrimp in batter (+ panko if desired) and fry 2–3 min until golden. Drain.
4. Place nori on mat, spread rice thinly, add tempura shrimp and fillings, roll tightly.
5. Slice with wet knife, garnish with sauces and sesame seeds. Serve immediately.

Chef’s tips & troubleshooting

Tempura stays crispy if…

• Batter is very cold (use ice-cold sparkling water and chill bowls).
• Oil temperature is steady (too cool -> oily tempura; too hot -> burnt exterior, raw inside).
• Fry in small batches so oil temperature doesn’t drop.
• Serve immediately after frying; crispness diminishes as moisture migrates.

Rice texture issues

• Too sticky/mashed: Don’t overwork rice; use cutting motions when folding in vinegar.
• Too firm/dry: Check rice-to-water ratio and ensure rice rests covered after cooking.
• Cold or hard: Sushi rice is best slightly warm or room-temperature. Avoid refrigerating if you plan to roll immediately (it will harden).

Rolling problems

• If rolls fall apart, you may have used too much filling or rolled too loosely — try again with slightly less filling and firmer pressure.
• If rice sticks to mat: wrap mat with plastic and wet your hands before handling rice.

Knife tips for clean slices

• Keep a bowl of hot water and a towel next to you. Dip and dry the blade between cuts for clean, neat pieces.

Variations & creative ideas

Spicy Shrimp Tempura Roll

Add a strip of sriracha or chili oil inside the roll and top pieces with a spicy mayo drizzle.

Crunchy Dragon Roll

Top the sliced roll with thin slices of avocado and a drizzle of eel sauce; sprinkle with tempura bits (tenkasu) for extra crunch.

Vegetarian tempura roll

Replace shrimp with tempura sweet potato, asparagus, or shiitake mushrooms for a satisfying vegetarian roll.

Gluten-free option

Use rice flour or a gluten-free tempura mix and ensure soy sauce or tamari is gluten-free.

Baked tempura (healthier-ish)

Coat shrimp in a light tempura batter, coat with panko, and bake on a high rack at 450°F (230°C) until crispy. Texture differs from deep-frying but still delicious.

Make-ahead, storage, and reheating

• Rice: Can be cooked ahead but should be brought to room temperature before rolling. Keep covered with damp cloth.
• Tempura shrimp: Best eaten immediately. If storing, keep in a single layer and reheat briefly in a 400°F oven or use an air fryer at 375°F for 3–6 minutes to regain some crispness (texture won’t be identical).
• Assembled rolls: Consume within a few hours. Refrigeration causes rice to harden and tempura to become soggy from condensation.

Serving suggestions and pairings

• Dipping: Serve with soy sauce, a dab of wasabi, and pickled ginger.
• Sauces: Sweet eel sauce and spicy mayo are classic. Ponzu adds bright citrus notes.
• Sides: Miso soup, seaweed salad, edamame, or pickled vegetables.
• Beverages: Japanese lager, chilled sake (junmai or ginjo), green tea, or a light, citrusy white wine.

Nutrition & allergen notes

• Allergens: Contains shellfish and gluten (unless you use gluten-free flour). Also soy in accompaniments.
• Calories: Tempura rolls are moderate to high in calories depending on size and amount of sauce. To lighten, reduce sauce and use smaller amounts of rice.
• Modifications: Use brown rice (different texture), or reduce rice quantity by making thinner rice layers.

Frequently Asked Questions (FAQ)

Q: Can I make tempura batter ahead of time?
A: Ideally no — tempura batter works best when mixed right before frying and kept cold. The airiness comes from cold liquid and minimal mixing; sitting time causes it to lose lift.

Q: Why is my tempura oily?
A: Either the oil was too cool or the shrimp were wet. Maintain 170–180°C and pat shrimp dry before battering.

Q: Can I use pre-made tempura shrimp?
A: Yes — store-bought frozen tempura shrimp can be a convenient shortcut. Reheat in an oven or air fryer (not microwave) to keep them crispy.

Q: What’s the difference between tempura batter and panko coating?
A: Tempura batter is a light, airy batter made with cold water and flour (sometimes soda water). Panko is a breadcrumb coating that yields a flakier, crunchier crust. You can use both: batter then panko for hybrid texture.

Common mistakes and how to avoid them

• Overmixing batter: Stir just enough to combine; lumps are good.
• Crowding the fryer: Lowers oil temp; fry in small batches.
• Too thick rice layer: Makes rolls heavy; keep rice thin and even.
• Using stale oil: Fresh oil yields better flavour and color.

Final plating & presentation tips

1. Arrange slices with small gaps so the sauce and garnishes show.
2. Use contrasting colors — a line of spicy mayo and eel sauce in opposite directions looks professional.
3. Garnish with microgreens or thinly sliced green onions for freshness.
4. A small pile of pickled ginger and a dab of wasabi add colour and palate cleansers.

Closing thoughts

This Printable Shrimp Tempura Roll Recipe is designed to give you the essential techniques and chef-level tips to make crisp, balanced, beautiful rolls at home. Focus on temperature control for frying, gentle handling of sushi rice, and tight rolling — those three will lift your rolls from good to great. Experiment with sauces and fillings once you’ve mastered the basics; sushi is a playground of textures and flavours.

Printable Shrimp Tempura Roll Recipe

This Printable Shrimp Tempura Roll Recipe delivers crispy golden shrimp tempura wrapped in seasoned sushi rice and nori, finished with creamy sauces for a restaurant-style sushi roll you can easily make at home.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 19 minutes mins

Course Appetizer, Main Course

Cuisine Japanese

Servings 4

Calories 420 kcal

Ingredients

  

For Sushi Rice

• 2 cups Japanese short-grain sushi rice
• 2½ cups water
• ⅓ cup rice vinegar
• 3 tablespoons sugar
• 1 teaspoon salt

For Shrimp Tempura

• 12 large shrimp peeled and deveined
• 1 cup all-purpose flour
• ½ cup cornstarch
• 1 teaspoon baking powder optional
• 1 large egg
• 1 cup ice-cold sparkling water
• Neutral oil for deep frying

For Assembly

• 8 sheets nori seaweed sheets
• 1 cucumber julienned
• 1 –2 avocados sliced
• Toasted sesame seeds
• Spicy mayo or eel sauce optional
• Soy sauce pickled ginger, and wasabi for serving

Instructions

 

• Rinse sushi rice under cold water until clear. Cook with water according to package instructions.
• Warm rice vinegar, sugar, and salt until dissolved. Gently fold into cooked rice and let cool to room temperature.
• Heat oil in a deep pot to 350°F (175°C).
• In a bowl, lightly whisk egg with ice-cold sparkling water. Gently fold in flour, cornstarch, and baking powder, keeping batter slightly lumpy.
• Dip shrimp into batter and fry in hot oil for 2–3 minutes until light golden and crispy. Drain on paper towels.
• Place a sheet of nori on a bamboo mat. Spread a thin layer of rice evenly on top.
• Arrange shrimp tempura, cucumber, and avocado across the center.
• Roll tightly using the mat, sealing the edge with gentle pressure.
• Slice into even pieces with a sharp, damp knife.
• Garnish with sesame seeds and drizzle with sauce if desired. Serve immediately.

Notes

• Keep tempura batter very cold for extra crispiness.
• Serve rolls immediately for best texture.
• Shrimp can be air-fried or baked as a lighter alternative.
• Store leftovers in the refrigerator for up to 24 hours, though freshness is best the same day.