This Crunchy Shrimp Tempura Sushi Roll is a fun twist on sushi! It features crispy shrimp, tasty avocado, and a sprinkle of crunchy bits wrapped in seaweed and rice.
You can’t help but love that satisfying crunch in every bite! I usually pair it with a bit of soy sauce for dipping, and trust me, it’s hard to stop at one roll! 🍣
Key Ingredients & Substitutions
Sushi Rice: This is vital for the right texture of sushi rolls. If you can’t find sushi rice, Arborio rice or short-grain rice can be decent substitutes, but they won’t have that same stickiness.
Shrimp: Large shrimp are recommended here, but you can substitute with cooked crab, tempura veggies, or shrimp alternatives if you’re looking to switch things up.
Panko Breadcrumbs: These give that extra crunch! If you don’t have panko, regular breadcrumbs will work, but the texture won’t be as crispy and light.
Nori: Wraps made from seaweed are essential, but if you’re not fond of nori, you can try using soy paper or even thin cucumber slices as a wrap.
How Do I Get the Perfect Tempura Shrimp?
Getting the right tempura shrimp is all about the batter and frying technique. Follow these tips for the best results:
- Make sure shrimp are dry before coating; this helps the batter stick better.
- Temperature is key! Heat your oil to 350°F (175°C). If it’s too cool, the shrimp won’t become crispy.
- Don’t overcrowd the pan when frying, as this can drop the oil temperature and lead to soggy shrimp.
- Fry in batches for best results and drain on paper towels to remove excess oil.
Crunchy Shrimp Tempura Sushi Roll
Ingredients You’ll Need:
For the Sushi Rice:
- 1 cup sushi rice
- 1 1/4 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
For the Sushi Rolls:
- 6 sheets nori (seaweed)
- 8 large shrimp, peeled and deveined (tails on)
- 1/2 cup all-purpose flour
- 1 egg, beaten
- 1/2 cup panko breadcrumbs
- Vegetable oil, for frying
- 1 ripe avocado, sliced
- 1/4 cup mayonnaise
- 1 tablespoon Sriracha sauce (optional, for spicy mayo)
- Eel sauce (unagi sauce) for drizzling
- Sesame seeds, for garnish
- Chopped green onions or dried seaweed flakes for garnish
How Much Time Will You Need?
This recipe will take about 30-40 minutes in total. You’ll need about 15 minutes to prepare the sushi rice, another 15-20 minutes to prepare the tempura shrimp and assemble the rolls, and then a few minutes to cut and serve. It’s a fun and rewarding cooking experience!
Step-by-Step Instructions:
1. Prepare Sushi Rice:
Start by rinsing the sushi rice under cold water until the water runs clear. This removes excess starch. In a rice cooker or pot, combine the rinsed rice and water. Cook according to your rice cooker instructions or bring to a boil and then reduce heat to a simmer, covering for 15 minutes until the water is absorbed. Let the rice sit covered for an additional 10 minutes to steam.
2. Season the Rice:
In a small bowl, mix the rice vinegar, sugar, and salt until fully dissolved. Once the rice is done, gently fold this vinegar mixture into the rice with a wooden spoon or spatula, being careful not to mush the rice. Let it cool to room temperature.
3. Prepare Tempura Shrimp:
Pat the shrimp dry with a paper towel to remove moisture. Set up a breading station with three shallow bowls: one for flour, one for the beaten egg, and one for panko breadcrumbs. Coat each shrimp in flour, then dip in the egg, and finally coat with panko breadcrumbs. In a deep pan, heat vegetable oil over medium-high heat. Carefully fry the shrimp for about 2-3 minutes until they are golden and crispy. Drain on paper towels.
4. Assemble the Rolls:
Lay a bamboo sushi mat on a clean surface and cover it with plastic wrap to prevent sticking. Place one sheet of nori, shiny side down, on the mat. Using wet hands, spread a thin, even layer of sushi rice over the nori, leaving about 1 inch at the top edge uncovered. Gently flip the nori so the rice is facing down. Place two tempura shrimp tails towards the center, add a few avocado slices alongside, and drizzle a little spicy mayo if desired.
5. Roll the Sushi:
Using the bamboo mat, tightly roll the sushi away from you, applying gentle pressure to form a firm roll. To seal the roll, moisten the edge of the uncovered nori with a bit of water and press it down.
6. Finish and Garnish:
With a sharp, wet knife, slice the roll into 6-8 equal pieces. Arrange the pieces on a serving plate, then drizzle eel sauce artistically over the top. Sprinkle sesame seeds and garnish with chopped green onions or seaweed flakes.
7. Serve:
Serve your delicious Crunchy Shrimp Tempura Sushi Rolls with soy sauce, pickled ginger, and wasabi on the side. Enjoy every crispy, creamy bite!
Now you’re ready to impress your friends or enjoy a delightful sushi night at home. Happy Sushi Making! 🍣
Can I Use Brown Rice Instead of Sushi Rice?
While you can use brown rice, keep in mind that it will change the texture and flavor of the roll. Sushi rice is sticky, which helps the rolls hold together, whereas brown rice is chewier and doesn’t have the same level of stickiness. If you choose brown rice, you’ll need to cook it longer and may need to adjust the water ratio.
Can I Make This Sushi Vegetarian?
Absolutely! You can substitute the shrimp with tempura vegetables like sweet potato, zucchini, or bell peppers. You can also add other fillings like cucumber, carrot, or avocado to create delicious vegetarian sushi rolls!
How Should I Store Leftover Sushi Rolls?
Leftover sushi should be stored in an airtight container in the refrigerator. It’s best eaten within 24 hours, as the quality diminishes after that. If you need to store it longer, it’s better to keep the ingredients separate if possible and assemble fresh rolls when ready to eat.
What Can I Use Instead of Eel Sauce?
If you don’t have eel sauce on hand, a simple mixture of soy sauce and a little honey or sugar can mimic the sweetness and umami flavor. Alternatively, teriyaki sauce can also work well as a drizzle!
