Shrimp Tempura Roll
Skip ordering off of your food delivery apps tonight and make a homemade Shrimp Tempura Roll instead! Perfectly fried shrimp tempura is nestled with avocado and cucumber inside nori paper and sushi rice. It’s delicious sushi without the restaurant price!
Shrimp Tempura Roll
Shrimp Tempura Rolls are perfect for anyone who wants sushi, but doesn’t like or can’t eat raw fish. The protein in this roll comes from the tempura fried shrimp, which is cooked to absolute perfection! The other ingredients are also fairly simple. Cucumber and avocado both lend a freshness to the roll to help balance the savory shrimp and dipping sauces.
You know when you’re ordering off of an app like UberEats or Postmates and you go to pay… Only to discover that your $14 sushi roll is now $24 with the tip, delivery fees, taxes, and any other surcharge they feel like tacking on?! Yeah, I’m not a huge fan of way overpaying for my food, especially when I can make the same thing but even better in my own kitchen.
If you’re a sushi rolling novice, have no fear! This recipe is super simple and you’ll feel proud of yourself for being able to assemble, roll, and slice your own Shrimp Tempura Roll. This is a fun entree to make for your family if you feel like shaking up your usual weeknight dinner routine! It’s also fun for serving for an at home date night or even as a midday lunch. Grab your favorite dipping sauce and let’s get to rolling!
How to Make a Shrimp Tempura Roll
Rice Instructions:
Dissolve the sugar. In a small saucepan combine rice vinegar, sugar and salt. Cook over low to medium heat until sugar dissolves, approximately 2 minutes.
Cool and add rice. Remove from heat and cool for 5 minutes, and stir into cooked rice. Rice will seem wet but as you stir and rice cools it will dry out some. Keep the rice at room temperature (does not need to be refrigerated).
Shrimp Tempura Roll Instructions:
Create the stations. Set up the station with a cutting board and the ingredients – the sushi rice, cucumber, avocado, shrimp tempura.
Assemble the rolls. On the first sushi mat, lay down one piece of nori paper. On the nori paper, add ⅓ to ½ cup of sushi rice covering the paper. Using the second sushi mat, cover the rice and carefully flip the rice/nori paper over so the rice is now on the bottom (on its own sushi mat). Starting at the closest long edge, add 2 pieces of shrimp tempura with their tails sticking out the ends, sliced cucumber and sliced avocado.
Roll and slice the sushi. Roll the entire roll over once; use the sushi mat to tighten the ingredients inside. You’ll need to tighten this a few times on the first roll. Finish the roll and place to the side for slicing. Repeat these steps one more time, making a total of 2 large rolls. To serve, slice the roll in half. Move both roll halves parallel to each other. Make two more slices, for a total of 6 pieces per roll.
Note – You can use the sushi mat to “remold” the roll back into a roll, sometimes when cutting it the roll might get pressed down.
Enjoy! Serve each roll with wasabi, soy sauce, sriracha mayo, and pickled ginger.
Storage
In an airtight container in the fridge, a Shrimp Tempura Roll will stay fresh for about 1-2 days. Keep in mind that the longer the shrimp sits in the fridge, the less crispy the tempura will become. It’ll still be tasty, just not as crunchy as it once was.
I don’t recommend freezing a Shrimp Tempura Roll.
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Get the Recipe: Shrimp Tempura Roll
Ingredients
For the Sushi Rice
- 1 1/2 cups Sushi Rice, found in the international section of the grocery store, cooked and cooled to room temperature per package instructions
- 3 tbsp rice vinegar
- 2 tbsp sugar – if you want the rice less sweet just reduce amount
- ½ tsp kosher salt – do not use table salt
For the Shrimp Tempura Roll
- 1-1 ½ cups Sushi Rice, see above
- Shrimp Tempura – 8-12 pieces
- ½ medium cucumber, julienne cut in 2 inch strips
- ½ medium avocado, sliced
- Nori Paper, found in the international section of the grocery store
- Sesame seeds
- Soy Sauce
- Pickled Ginger
- Wasabi paste
Equipment
- Sushi Rolling Mats
- bamboo rice paddle
Instructions
For the rice:
- In a small saucepan combine rice vinegar, sugar and salt. Cook over low to medium heat until sugar dissolves, approximately 2 minutes.
- Remove from heat and cool for 5 minutes, and stir into cooked rice. Rice will seem wet but as you stir and rice cools it will dry out some.
- Keep the rice at room temperature (does not need to be refrigerated).
For the Shrimp Tempura Roll:
- Set up the station with a cutting board and the ingredients- Sushi rice, cucumber, avocado, shrimp tempura
- On the first sushi mat, lay down one piece of nori paper.
- On the nori paper, add ⅓ to ½ cup of sushi rice covering the paper.
- Using the second sushi mat, cover the rice and carefully flip the rice/nori paper over so the rice is now on the bottom (on its own sushi mat).
- Starting at the closest long edge, add 2 pieces of shrimp tempura with their tails sticking out the ends, sliced cucumber and sliced avocado.
- Roll the entire roll over once; use the sushi mat to tighten the ingredients inside. (You’ll need to tighten this a few times on the first roll.)
- Finish the roll and place to the side for slicing.
- Repeat these steps one more time, making a total of 2 large rolls.
- To serve, slice the roll in half. Move both roll halves parallel to each other.
- Make two more slices, for a total of 6 pieces per roll. (You can use the sushi mat to “remold” the roll back into a roll, sometimes when cutting it the roll might get pressed down.)
- Serve each roll with wasabi, soy sauce, sriracha mayo, and pickled ginger.