Description
A delicious shrimp tempura roll featuring crispy battered shrimp, creamy avocado, and seasoned sushi rice wrapped in nori.
Ingredients
- 8 large shrimp (peeled and deveined)
- 1 cup tempura batter mix
- 1 cup ice-cold water
- Vegetable oil (for frying)
- 2 cups cooked sushi rice (seasoned)
- 4 sheets nori (seaweed)
- 1 ripe avocado (sliced)
- ½ cucumber (sliced into sticks)
- Soy sauce, pickled ginger, and wasabi (for serving)
Instructions
- Prepare the shrimp tempura: In a mixing bowl, combine the tempura batter mix with ice-cold water. Whisk the mixture until just blended, being careful not to over-mix. Heat vegetable oil in a deep pot over medium heat to around 350°F.
- Dip shrimp: In batches, dip each shrimp into the batter, ensuring even coating. Carefully lower the battered shrimp into the hot oil. Fry until golden brown, about 2–3 minutes. Remove the shrimp and let it drain on paper towels.
- Assemble sushi rolls: On a bamboo mat, lay down a sheet of nori. Moisten your hands to prevent sticking. Spread about half a cup of sushi rice over the nori, leaving a small border at the top. Arrange the shrimp, avocado slices, and cucumber sticks horizontally in the middle of the rice.
- Roll it up: Lift the edge of the mat closest to you and roll away from you. Roll gently but firmly, keeping the fillings intact. Once rolled, wet the edge of the nori to seal the roll.
- Slice and serve: Use a sharp knife to slice the roll into 6–8 pieces. Serve with soy sauce, pickled ginger, and wasabi on the side for dipping.
Notes
For optimal results, keep your ingredients prepped and ready. Adjust the batter consistency for lighter results.