This Crunchy Shrimp Tempura Sushi Roll is a fun treat! It features crispy shrimp wrapped in sushi rice and seaweed, giving it a lovely crunch in every bite.
You won’t believe how easy it is to make sushi at home! I love serving these rolls with a side of soy sauce for dipping—it’s a hit at dinner parties! 🍣
Key Ingredients & Substitutions
Shrimp: Large shrimp make the best tempura because they’re easy to handle and have a delicious bite. If you’re looking for a substitute, consider using crab sticks or tempura vegetables for a vegetarian option!
Panko Breadcrumbs: These give the shrimp a lovely crunch. If you can’t find panko, regular breadcrumbs can work, but they won’t be quite as crispy. You can also try crushed cornflakes for an interesting twist!
Sushi Rice: The sticky texture is key for rolls. If you don’t have sushi rice, short-grain rice can be a okay substitute. Just make sure to rinse it well to remove excess starch.
Nori: This seaweed wrap gives your sushi its classic look. You can use soy paper or thinly sliced cucumber if you want a gluten-free option.
Cream Cheese: It’s an optional addition for creaminess. If you’re dairy-free, consider using vegan cream cheese or mashed avocado instead for a similar texture.
How Do I Perfectly Fry Tempura Shrimp?
Getting the shrimp tempura just right can be tricky, but I’ve got some tips! The batter should be cold to create a crispy texture, so keep your ingredients chilled. Here’s how:
- Pat the shrimp dry to remove excess moisture—this helps the batter stick better.
- Mix the batter until it’s lumpy; over-mixing makes it tough.
- Heat the oil to 350°F (175°C) for perfect frying. If you don’t have a thermometer, try dropping a small amount of batter in; it should sizzle on contact.
- Fry shrimp in small batches to keep the oil temperature steady. This helps achieve that golden crunch!
With a little patience and practice, your tempura shrimp will turn out deliciously crispy every time! Enjoy rolling! 🍣
Crunchy Shrimp Tempura Sushi Roll
Ingredients You’ll Need:
For the Shrimp Tempura:
- 10 large shrimp, peeled and deveined, tails intact
- 1/2 cup all-purpose flour
- 1/2 cup cold water
- 1 large egg
- 1/2 cup panko breadcrumbs
- Vegetable oil, for frying
For the Sushi Rice:
- 2 cups sushi rice
- 2 1/2 cups water
- 1/3 cup rice vinegar
- 3 tbsp sugar
- 1 tsp salt
For the Rolls:
- 4 sheets nori (seaweed)
- 1 avocado, peeled, pitted, and sliced
- 4 oz cream cheese, cut into thin strips (optional)
- Sriracha or spicy mayo (optional)
- Soy sauce, for serving
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare and about 10 minutes to cook. You’ll want to set aside another 10-15 minutes for assembling and slicing the rolls. So, in total, expect about an hour to make these delicious sushi rolls from start to finish!
Step-by-Step Instructions:
1. Prepare Sushi Rice:
First, rinse the sushi rice under cold water until the water runs clear. This helps remove excess starch. Next, combine the rice and water in a pot. Bring it to a boil, then reduce the heat to low, cover the pot, and cook for about 18 minutes or until the rice is tender. Once it’s done, let it sit covered for another 10 minutes.
2. Season Sushi Rice:
While the rice is cooling, make the seasoning. In a small saucepan, mix together rice vinegar, sugar, and salt. Heat gently until the sugar dissolves. Now, transfer your cooked rice to a large bowl and gently fold in this vinegar mixture. Let it cool to room temperature.
3. Make Shrimp Tempura:
Next, pat the shrimp dry with a paper towel. In a bowl, whisk together the egg and cold water. Then, add the flour and mix gently; it’s okay if the batter is a little lumpy. Dip each shrimp into the batter, then coat them with panko breadcrumbs.
4. Fry Shrimp:
Heat vegetable oil in a deep pan to 350°F (175°C). Fry the shrimp in batches until they are golden and crispy, which should take about 2-3 minutes. Once done, place them on paper towels to drain any excess oil.
5. Assemble Rolls:
Now, let’s assemble our rolls! Place a bamboo sushi mat on a flat surface and lay a sheet of plastic wrap over it. Place a sheet of nori on top, shiny side down. With wet hands, spread a thin layer of sushi rice over the nori, leaving about an inch of space at the top edge.
6. Flip the Nori:
Next, carefully flip the nori so that the rice is now facing down on the plastic wrap.
7. Add Fillings:
Arrange 2-3 tempura shrimp in a line near the bottom edge of the nori, and add the avocado slices and cream cheese (if you’re using it). If you like a bit of heat, drizzle on some sriracha or spicy mayo!
8. Roll Sushi:
Using the sushi mat and plastic wrap, start rolling the sushi away from you. Apply gentle pressure to form a tight roll. Once you reach the edge, remove the plastic wrap.
9. Coat with Panko (Optional):
If you want that fabulous crunch on the outside, lightly brush the roll with some water and roll it in dry panko breadcrumbs.
10. Slice Rolls:
Using a sharp, damp knife, slice the roll into 6-8 pieces. Wetting the knife helps to make cleaner cuts!
11. Plate and Garnish:
Finally, arrange your rolls on a plate and drizzle some eel sauce or unagi sauce on top for extra flavor. Serve with soy sauce on the side for dipping!
Enjoy your homemade crunchy shrimp tempura sushi roll! 🍣
Can I Use Frozen Shrimp for This Recipe?
Yes, you can! Just make sure to completely thaw the shrimp before using them. The best way to thaw is by placing them in the refrigerator overnight or placing them in a sealed bag submerged in cold water for about 30 minutes.
How Do I Store Leftover Sushi Rolls?
Store any leftover sushi rolls in an airtight container in the refrigerator for up to 24 hours. To maintain freshness, avoid soaking them in soy sauce and keep the sauce separate until you’re ready to eat.
Can I Make the Sushi Rice Ahead of Time?
Absolutely! You can prepare the sushi rice in advance and store it in the refrigerator for up to 2 days. Just make sure to rehydrate it slightly by sprinkling a bit of water and microwaving it for a few seconds before using it to make sushi rolls.
What Can I Use Instead of Panko Breadcrumbs?
If you don’t have panko breadcrumbs, you can use regular breadcrumbs, but they won’t be as crunchy. Alternatively, crushed cornflakes or traditional Japanese tempura batter can work well for achieving that crispy texture!
