This shrimp tempura roll recipe is just like the kind you would eat a fancy sushi restaurant or Japanese steakhouse. Its loaded with crispy fried shrimp tempura and tons of delicious fillings.
This recipe was originally posted on May 18, 2015, we’ve tweaked it a bit since then.
We always order shrimp tempura roll when eating out at our favorite Japanese restaurant. Now, this copycat recipe has become a family favorite.
This post has Amazon affiliate links for tools we used to make this recipe.
How to Make Shrimp Tempura Roll
Ingredients for sushi:
seasoned rice vinegar (Marukan)
tempura batter mix
large shrimp, peeled and deveined
imitation crab sticks
toasted nori seaweed sheets
black and white sesame seeds
bamboo sushi mat
corn oil for deep frying
How to Make Sushi Rice
- Rinse the rice about 2-3 times and cook it in a rice cooker.
- Spread the rice onto a baking sheet and cut through it using a rice paddle.
- Evenly drizzle seasoned rice vinegar over rice and cut and scoop through the rice some more.
- Make shallow slits into the inner part of each shrimp. I usually make 5 slits for each shrimp. Separating the shrimp like this will prevent it from curling during the frying process.
- Mix the dry tempura mix with ice cold water. Pat the shrimp dry and dip them into the batter.
- Fry the battered shrimp in the hot oil until golden brown.
How to Make Sushi
- Slice cucumber, avocado, cream cheese, and fried shrimp
- Then combine finely chopped imitation crab with mayonnaise.
- Using wet hands, evenly spread the sushi rice over the sheet of nori, then add black and white sesame seeds.
- Flip the rice-covered nori onto a sushi mat lined with plastic wrap. Then add all the sliced fillings and roll the sushi up tightly. Now you know how to make a shrimp tempura roll!
- 1 1/2 cup sushi rice
- 2 cups water
- 1/4 cup seasoned rice vinegar Marukan
- tempura batter
- 1 lb large shrimp peeled and deveined
- 1 8 oz package imitation crab sticks (Safeway
- 2 tbsp mayonnaise
- 1 avocado ripened but not brown
- 1 English cucumber
- 4 oz cream cheese
- 5 sheets toasted nori seaweed
- black and white sesame seeds
- bamboo sushi mat
- corn oil for deep frying
- Rinse the rice about 2-3 times and place it in a rice cooker. Cook the 1 1/2 cups sushi rice with 2 cups of water. Once it's done, transfer it onto a large baking sheet. Using a rice paddle gently cut through the rice . Scoop the rice up and flip it over. Evenly drizzle the rice vinegar into the cooked rice and continue cutting and scooping the rice with the rice paddle until it cools down.
- While the rice is cooling, make the tempura according to the package. In a large skillet pour oil to a depth of 2 inches. Dip each shrimp in the tempura batter and cook the shrimp over medium high heat. Make sure not to over cook the shrimp. Fry the shrimp in batches for 2-3 minutes per batch.
- Once the shrimps are done set them aside.
- Finely chop up the imitation crab and combine it with mayonnaise. Slice the avocado, and cut the cucumber into thin julienned pieces. I buy the cream cheese in the packaged form. Using a sharp knife to cut the cream cheese into long strips.
- Next, slice each tempura battered shrimp in half so that you have two identical pieces.
- Cover the sushi mat with plastic wrap and place one sheet of toasted nori in the middle. Drench your hands with water and grab a handful of rice. Begin spreading the rice over the nori, making sure to cover the entire sheet with a thin layer. Be careful not to press on the rice too hard, or you'll end up with a mashed up mess. It really helps to constantly rewet your hands because the rice can be very sticky. I just pour water into a bowl and dip my hands in there.
- Once the rice is evenly spread, sprinkle some sesame seeds and flip the nori over. In the middle of the nori sheet, place about 2 tbsp of imitation crab, 2 slices of cucumber, 2 slices of avocado, 1 strip of cream cheese, and 2 tempura shrimp halves.
- Now this is the tricky part. While turning in the front of the nori with the sushi mat, slightly compress the inner ingredients. Keep rolling the sushi with the sushi mat, making sure to keep the roll tight.
- Using a sharp wet knife, cut each sushi roll into 8 equal pieces.
Ps: We have updated some of the images in this recipe. Here are some of our older images.