Easy to make Shrimp Tempura Roll is a fun food activity for the whole family. Tender, crispy shrimp is rolled up into a savory sushi roll that rivals any sushi restaurant!
Prep Time10 minutesmins
Cook Time10 minutesmins
Total Time20 minutesmins
Course: Appetizer, Dinner, lunch
Cuisine: Japanese
Keyword: shrimp tempura roll, sushi, sushi roll
Servings: 2
Calories: 277kcal
Author: Kellie
Cost: $5
Equipment
Sushi Rolling Mats
bamboo rice paddle
Ingredients
For the Sushi Rice
1 1/2 cupsSushi Ricefound in the international section of the grocery store, cooked and cooled to room temperature per package instructions
3tbsprice vinegar
2tbspsugar – if you want the rice less sweet just reduce amount
½tspkosher salt – do not use table salt
For the Shrimp Tempura Roll
1-1 ½cupsSushi Ricesee above
Shrimp Tempura - 8-12 pieces
½medium cucumberjulienne cut in 2 inch strips
½medium avocadosliced
Nori Paperfound in the international section of the grocery store
Sesame seeds
Soy Sauce
Pickled Ginger
Wasabi paste
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.
Notes
Best if served soon after making to ensure the shrimp stays crispy.