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Shrimp Tempura Roll

This shrimp tempura roll recipe is just like the kind you would eat a fancy sushi restaurant or Japanese steak house. Its loaded with crispy fried shrimp tempura and tons of delicious fillings.
Course Appetizer
Cuisine Japanese
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings 5 rolls
Calories 419kcal
Author Dina

Equipment

Ingredients

US Customary - Metric

Instructions

  • Rinse the sushi 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.
    Steps to make Shrimp Tempura Roll: rinse the rice and then cook it, then spread it over a sheet pan and mix in the rice vinegar.
  • While the rice is cooling, make the tempura batter 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 overcook the shrimp. Fry the shrimp in batches for 2-3 minutes per batch.
    Steps to make Shrimp Tempura Roll: slit the shrimp, mix the tempura batter mix with water, dip the shrimp, and then fry them.
  • Once the shrimps are done set them aside to cool.
  • 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.
    Steps to make Shrimp Tempura Roll: mix the crab and mayo together, then cut the cucumber, avocado, cream cheese, and shrimp.
  • 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 as needed.
  • Once the rice is evenly spread, sprinkle black and white 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.
    Steps to make Shrimp Tempura Roll: add the rice an sesame seeds to the nori, then flip it and add the fillings and roll it up on a bamboo sushi mat.

Nutrition

Calories: 419kcal | Carbohydrates: 52g | Protein: 11g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 84mg | Sodium: 299mg | Potassium: 384mg | Fiber: 4g | Sugar: 2g | Vitamin A: 555IU | Vitamin C: 7.6mg | Calcium: 79mg | Iron: 1.9mg