Description
Enjoy the crispy goodness of shrimp tempura wrapped in sushi rice with creamy avocado and crunchy cucumber.
Ingredients
- 1 cup Japanese sushi rice
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- A good pinch of salt
- 8 shrimp tempura (store-bought or homemade)
- 8 large cleaned and deveined shrimp
- 1 cup tempura flour
- Ice cold water (consult packaging for amount needed)
- ¼ cup plain all-purpose flour
- Oil for frying (sunflower oil works well)
- 2 seaweed nori sheets
- ½ avocado
- ½ cucumber
- Sesame seeds
- Optional: sriracha mayonnaise for drizzling
Instructions
- Cook the sushi rice: Rinse the sushi rice under cold water until it runs clear. Cook according to the package instructions, typically in a rice cooker or on the stovetop. Once cooked, transfer to a bowl and mix in rice vinegar, sugar, and salt. Allow to cool.
- Make the shrimp tempura: Mix tempura flour with ice cold water in a bowl, following package instructions. Dust cleaned shrimp with all-purpose flour, dip into batter, heat oil in a deep pan, and fry until golden brown and crispy. Drain excess oil on paper towels.
- Make the shrimp tempura rolls: On a bamboo sushi mat, lay a sheet of nori, shiny side down. Wet your hands, then spread a thin layer of sushi rice over the nori, leaving a small border. Add slices of avocado and cucumber, followed by shrimp tempura. Roll tightly.
- Slice and serve: Use a sharp knife to slice the roll into bite-sized pieces. Drizzle with optional sriracha mayonnaise and sprinkle sesame seeds on top.
Notes
Practice makes perfect; adjust the thickness of the batter and frying time to achieve your desired crunchiness.