How To Make Shrimp Tempura Roll
Indulge your sushi cravings with this shrimp tempura roll recipe. Crunchy tempura shrimp, with creamy avocado and fresh cucumbers for a tasty Asian roll.
Prep:
20 mins
Cook:
10 mins
Total:
30 mins
Ingredients
For Sushi Rice:
- 1½ cups sushi rice, rinsed
- 1¾ cups water
- ¼ cup rice vinegar
- 1 tbsp sugar
- 1 tsp sea salt
For Shrimp Tempura Sushi Roll:
- 1 lb tempura shrimp, store-bought - baked according to instructions
- 1 cucumber, thinly sliced into strips
- 2 large avocados, sliced
- 4 sheets of nori
Optional:
- 2 tbsp tobiko (flying fish eggs), for garnish
- unagi sushi sauce (eel sauce)
Instructions
Sushi Rice:
- First, rinse the rice with running water to wash away the excess starch. Place rice inside the instant pot or rice cooker and add 1¾ cup of water. Then cook for 10 minutes and quickly release the pressure.
- Transfer the rice to a baking sheet and spread it using a spoon or spatula.
- Put rice vinegar, sugar, and salt into a small microwave safe dish, blast for a few seconds to dissolve the sugar.
- Drizzle vinegar mixture over the rice and stir. Cool it down to room temperature.
Shrimp Tempura Sushi Rolls:
- Prepare and bake the shrimp according to the directions on the packaging.
- Place a plastic wrap over sushi mat. Add 1 nori sheet to the mat and with wet hands spread ½ cup of rice evenly on the nori. Sprinkle ½ tablespoon of tobiko on top if preferred.
- Next, flip the nori to the other side and add the tempura shrimp, avocado slices and cucumbers horizontally. Roll the sushi tightly with the sushi mat.
- Transfer the sushi roll to a cutting board. Wet a sharp knife with cold water and cut each sushi roll into 8 equal portions. Drizzle some unagi sushi sauce over the top. Serve with a soy sauce and lemon or mayo dip on the side.
Nutrition
- Sugar: 5g
- :
- Calcium: 121mg
- Calories: 546kcal
- Carbohydrates: 72g
- Cholesterol: 190mg
- Fat: 18g
- Fiber: 9g
- Iron: 3mg
- Monounsaturated Fat: 10g
- Polyunsaturated Fat: 3g
- Potassium: 803mg
- Protein: 25g
- Saturated Fat: 3g
- Sodium: 1363mg
- Trans Fat: 1g
- Vitamin A: 632IU
- Vitamin C: 13mg
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