Shrimp Tempura Roll Recipe
If you love sushi and crave the crunch of golden shrimp, the Shrimp Tempura Roll is bound to become your new obsession. This vibrant Japanese-inspired dish delivers a perfect balance of crispy tempura shrimp, creamy avocado, and cool cucumber, all tightly wrapped in nori and sushi rice. Finished with a sprinkle of toasted black sesame seeds and a bright, tangy sriracha mayo drizzle, these rolls are as much a feast for the eyes as they are for the taste buds. Whether it’s your sushi night staple or an impressive treat for friends, every bite of this Shrimp Tempura Roll promises crisp, creamy, and satisfying flavors that feel like a celebration.
Ingredients You’ll Need
The beauty of a Shrimp Tempura Roll lies in how a few simple ingredients come together, each bringing something essential to the experience. Fresh shrimp, vibrant veggies, and the right rice make every bite memorable.
- Japanese sushi rice: The foundation for any sushi roll, sticky and slightly tangy after seasoning, holding the roll perfectly together.
- Rice vinegar: Adds that traditional subtle zing to the rice that makes each bite taste just right.
- Sugar: Balances the vinegar in the rice for a gentle sweetness that enhances the filllings.
- Large shrimp: The star of the roll — make sure they’re peeled and deveined for a clean, sweet flavor that fries up crisp and light.
- All-purpose flour: Essential for that tempura batter crunch and a golden texture on your shrimp.
- Cornstarch: Mixed with flour for extra lightness in your batter — don’t skip it!
- Large egg: Holds the batter together and creates that signature airy crust.
- Very cold water: Key to achieving a tempura batter that stays light and puffy when fried.
- Oil (for frying): Use a mild oil with a high smoke point, like vegetable or canola, for best results.
- Seaweed nori sheets: Earthy, savory nori is what keeps everything snugly wrapped up.
- Avocado: Brings a dreamy, creamy contrast to the crispy shrimp in the roll.
- Cucumber: Adds cool crunch and a refreshing snap in each bite.
- Black sesame seeds: For extra aroma, a touch of nuttiness, and that classic sushi bar look.
- Sriracha mayonnaise: An optional drizzle that packs creamy heat and bold flavor.
How to Make Shrimp Tempura Roll
Step 1: Season and Cool the Sushi Rice
Start by mixing your rice vinegar and sugar in a small bowl, giving it a quick zap in the microwave if needed just to fully dissolve the sugar. Pour this mixture over your freshly cooked sushi rice and gently fold it in using a wooden spoon or spatula. The goal is to coat every grain without turning everything into mush, so use a light touch. Set the rice aside to cool to room temperature before rolling — warm rice can make your nori soggy!
Step 2: Prep and Straighten the Shrimp
Straight shrimp look far more appealing in a Shrimp Tempura Roll and make rolling a breeze. Use a small knife to make five or six shallow cuts along the inner curve of each shrimp, stopping just before slicing all the way through. Flip the shrimp slit-side down, then gently press along the back to help straighten. Dust each shrimp lightly with flour; this helps the tempura batter stick perfectly.
Step 3: Make the Tempura Batter
Whisk together the all-purpose flour, cornstarch, large egg, and very cold water in a bowl. Don’t worry if your batter is a little bit lumpy — actually, that’s ideal for crispy, airy results! Use chopsticks and a gentle hand to avoid overmixing. Keeping everything cold is the secret that makes the tempura so beautifully light.
Step 4: Fry the Shrimp Tempura
Heat your oil in a deep pan over medium-high — test that it’s ready by dropping in a little batter; it should float and sizzle right away. Dip each prepared shrimp into the tempura batter, letting any excess drip away, and fry in batches for 2–3 minutes until crisp and golden. Move fried shrimp to a paper-towel-lined plate and let them cool for a moment while you set up your rolling station.
Step 5: Prepare Nori and Rice
Lay out a bamboo sushi mat and place a sheet of nori on top, shiny side down. Wet your hands (to keep the rice from sticking!) and gently press a thin, even layer of rice across the nori, leaving an uncovered 1½-inch strip at the top. This strip will help seal the roll tightly.
Step 6: Add Fillings
Arrange slices of cucumber, avocado, and two shrimp tempura in a line near the bottom edge of your rice-covered nori. The tails should poke out from both ends — not only does this look gorgeous, but it gives you that classic Shrimp Tempura Roll presentation. Try to keep the fillings tight and even for a perfect spiral in every slice.
Step 7: Roll It Up
From the bottom edge, lift the bamboo mat and carefully roll upwards, gently pressing and shaping as you go. When you reach the bare strip of nori at the top, dab it with a little water to help it seal. Give the entire roll one last gentle press with the mat to keep everything snug.
Step 8: Slice the Roll
Use a very sharp knife dipped in water (and wiped clean between cuts) to slice your roll into even pieces — aim for 6 to 8 per roll. Wetting the knife ensures clean, beautiful slices and makes the process so much easier.
Step 9: Garnish and Serve
Line up your Shrimp Tempura Roll pieces on a serving plate. Sprinkle with black sesame seeds and artfully drizzle with sriracha mayo for that sushi bar wow-factor. Serve immediately, with a side of soy sauce for dipping.
How to Serve Shrimp Tempura Roll
Garnishes
Nothing elevates a Shrimp Tempura Roll quite like thoughtful garnishes. A sprinkle of black sesame seeds adds a pop of color and a toasty aroma, while the creamy, spicy sriracha mayo drizzle brings a gourmet finish that’s just irresistible. You could also tuck in a few sprigs of fresh cilantro or a scattering of sliced scallions for a pretty, vibrant plate.
Side Dishes
A Shrimp Tempura Roll pairs beautifully with classic sushi companions like miso soup, seaweed salad, or edamame. For extra variety, consider serving with quick-pickled ginger or a crisp Asian slaw. Light, refreshing sides help balance out the richness of the tempura and make for a perfectly rounded meal.
Creative Ways to Present
Get playful and stack your sliced Shrimp Tempura Rolls in a circular pattern, or line them across a wooden sushi board with tiny decorative bowls of dipping sauces. For parties, you can even arrange them on platters alongside other sushi rolls for a stunning sushi party spread that disappears in minutes.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Shrimp Tempura Roll, wrap the pieces snugly in plastic wrap and store them in an airtight container in the refrigerator. Enjoy within 24 hours for best flavor and freshness, as the crispy tempura will soften over time.
Freezing
It’s generally not recommended to freeze Shrimp Tempura Roll, since both the tempura and sushi rice lose their texture when thawed. If you must freeze, wrap each piece tightly in plastic wrap and a layer of aluminum foil before freezing, then thaw gently in the fridge and expect a softer, less crunchy bite.
Reheating
For chilled leftovers, skip the microwave, which can make the rice tough. Instead, let your Shrimp Tempura Roll sit at room temperature for 15–20 minutes before serving — this brings back a more pleasant texture, though tempura will not regain its full crispiness. Serve with fresh garnishes for a flavor lift.
FAQs
Can I use store-bought tempura shrimp?
Absolutely! While homemade tempura is extra special, store-bought tempura shrimp is a convenient option that still delivers a delicious Shrimp Tempura Roll with minimal fuss. Just heat according to the package instructions and assemble as usual.
What if I don’t have a bamboo sushi mat?
No sushi mat? No problem! Use a clean kitchen towel wrapped in plastic wrap as a substitute. Place the nori and rice on top, then use the towel to help you roll and shape your Shrimp Tempura Roll for surprisingly good results.
Is there a gluten-free version?
You can absolutely make a gluten-free Shrimp Tempura Roll by using gluten-free flour and tamari (instead of soy sauce) for dipping. Double-check your nori and other ingredients to confirm they’re gluten free, and enjoy a safe, flavorful sushi treat!
How do I keep the shrimp crispy for the rolls?
Deep fry the shrimp tempura just before assembling your rolls and let them cool only slightly so they stay crisp. Avoid covering them tightly while they’re hot, as steam can make the crust soggy. Work quickly for the crunchiest results!
What type of sushi rice should I buy?
Look for short or medium-grain Japanese rice labeled “sushi rice” at Asian markets or well-stocked grocery stores. This type of rice is sticky enough to hold your Shrimp Tempura Roll together and delivers a classic sushi texture every time.
Final Thoughts
This Shrimp Tempura Roll is more than just a recipe; it’s a fun, rewarding way to bring restaurant-style sushi into your own kitchen. Each roll is a little masterpiece, bursting with crunch, creaminess, and flavor. Invite friends, make a batch, and share the joy — you might just start your own sushi tradition at home!
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Shrimp Tempura Roll Recipe
- Total Time: 50 minutes
- Yield: 1 roll (8 pieces) 1x
- Diet: Pescatarian
Description
Learn how to make a delicious Shrimp Tempura Roll at home with this easy-to-follow recipe. Crispy tempura shrimp, creamy avocado, and fresh cucumber all rolled up in seasoned sushi rice, topped with black sesame seeds and a drizzle of spicy Sriracha mayo.
Ingredients
Rice:
- 2 cups Japanese sushi rice (cooked)
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
Shrimp Tempura:
- 10 large shrimp (peeled and deveined)
- ⅔ cup all-purpose flour
- ⅓ cup cornstarch
- 1 large egg
- 1 cup very cold water
- Oil (for frying)
Roll:
- 2 seaweed nori sheets
- ½ avocado
- ½ cucumber
- Black sesame seeds
- Sriracha mayonnaise (for drizzling)
Instructions
- Prepare Rice: Mix rice vinegar and sugar, add to cooked rice, and let cool.
- Prepare Shrimp: Straighten shrimp, coat with flour, and fry until golden.
- Make Batter: Whisk flour, cornstarch, egg, and water until slightly lumpy.
- Fry Shrimp: Dip shrimp in batter and fry until crispy.
- Assemble Roll: Spread rice on nori, add cucumber, avocado, and shrimp tempura, roll tightly.
- Cut and Serve: Slice roll, sprinkle with sesame seeds, drizzle with Sriracha mayo, and serve with soy sauce.
Notes
- For best results, use freshly cooked rice that is still warm when seasoning.
- Be careful not to overmix the tempura batter to maintain a light, crispy texture.
- Ensure the shrimp are well-coated in batter for even frying.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying, Rolling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 roll (approx. 200g)
- Calories: 390
- Sugar: 2g
- Sodium: 520mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 70mg
Keywords: Shrimp Tempura Roll, Sushi, Japanese Cuisine, Homemade Sushi
