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.
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.