Name: Shrimp Tempura Roll
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: Japanese
Ingredients: 10 large shrimp, peeled and deveined; 1/2 cup all-purpose flour; 1/2 cup cornstarch; 1/2 tsp baking powder; 1/2 tsp salt; 1 egg; 3/4 cup cold sparkling water; Oil for deep frying; 2 cups cooked sushi rice, seasoned with rice vinegar, sugar, and salt; 4 sheets of nori (seaweed); 1 avocado, sliced; 1/2 cucumber, julienned; Soy sauce, for serving; Wasabi and pickled ginger, optional

Crispy shrimp tempura wrapped in seasoned sushi rice and nori, paired with creamy avocado and refreshing cucumber slices—this Shrimp Tempura Roll brings all the flavor and texture of restaurant-style sushi right into my own kitchen. Whether I’m making it for a cozy night in or impressing friends with a sushi night spread, this roll is always a hit.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

10 large shrimp, peeled and deveined

1/2 cup all-purpose flour

1/2 cup cornstarch

1 egg

1/2 tsp baking powder

1/2 tsp salt

3/4 cup cold sparkling water

Oil for deep frying

2 cups cooked sushi rice, seasoned with rice vinegar, sugar, and salt

4 sheets of nori (seaweed)

1 avocado, sliced

1/2 cucumber, julienned

Soy sauce, for serving

Wasabi and pickled ginger, optional

Directions

I heat oil in a deep pan to 350°F (175°C).

In a bowl, I mix the flour, cornstarch, baking powder, and salt.

In another bowl, I lightly beat the egg and combine it with cold sparkling water.

I pour the wet mixture into the dry ingredients and stir briefly—leaving the batter lumpy for that perfect texture.

Then I dip each shrimp into the batter and fry until golden and crispy, about 2–3 minutes per side. Then I remove them and drain on paper towels.

I lay a sheet of nori on a bamboo sushi mat with the shiny side facing down. With wet fingers, I spread about 1/2 cup of sushi rice evenly over the nori, leaving a 1-inch strip at the top.

Across the center, I place 2–3 pieces of shrimp tempura, then layer in avocado slices and cucumber.

Using the mat, I roll the sushi tightly and seal the edge with a bit of water.

I slice the roll into 6–8 pieces using a sharp knife dipped in water for clean cuts.

I serve the rolls with soy sauce, and optionally, wasabi and pickled ginger.

Servings and timing

Prep Time: 25 minutes

Cooking Time: 15 minutes

Total Time: 40 minutes

Servings: 4 servings

Calories: 290 kcal per serving

Variations

I sometimes swap the shrimp for tempura crab sticks or sweet potato for a vegetarian twist.

Adding spicy mayo or eel sauce over the top gives the roll an extra layer of flavor I really enjoy.

When I want a crunchier bite, I sprinkle crispy tempura flakes on top before serving.

For a low-carb option, I’ve tried it with cauliflower rice—it’s a bit different but still tasty.

I also like rolling the rice on the outside (uramaki-style) and adding sesame seeds for a change in texture.

Storage/Reheating

These rolls are best eaten fresh, but if I have leftovers, I store them in an airtight container in the fridge for up to 24 hours. I don’t recommend reheating tempura rolls, as the texture of the shrimp batter becomes soggy. Instead, I eat them chilled or let them come to room temperature before serving again.

FAQs

How do I keep the tempura shrimp crispy in the roll?

I let the shrimp cool slightly on paper towels after frying and make sure they’re not steaming hot when I add them to the roll. This keeps the batter crispy rather than soggy inside the sushi.

Can I make the shrimp tempura ahead of time?

Yes, I can fry the shrimp earlier in the day and let them cool completely. I store them uncovered in the fridge and reheat briefly in the oven at 350°F for a few minutes to crisp them up again before rolling.

What kind of rice should I use for sushi?

I always use short-grain Japanese rice or labeled “sushi rice.” Once cooked, I season it with rice vinegar, sugar, and salt to get that classic sushi flavor and sticky texture.

Do I need a bamboo mat to roll sushi?

A bamboo mat definitely helps me get a tight roll, but if I don’t have one, I’ve used plastic wrap on a clean kitchen towel as a makeshift mat—it works in a pinch.

How can I keep the rice from sticking to my fingers?

I keep a small bowl of water nearby and dip my fingers in before handling the rice. This helps prevent it from sticking and makes it easier to spread.

Conclusion

This Shrimp Tempura Roll is one of those recipes I turn to when I want something special but still doable at home. It’s satisfying to make, delicious to eat, and versatile enough to tweak depending on what I have in my fridge. From the crisp shrimp to the creamy avocado and seasoned rice, every bite is a reminder that great sushi isn’t just for restaurants—I can make it right at home.

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