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Shrimp Tempura Roll
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!
Appetizer, Dinner, lunch
shrimp tempura roll, sushi, sushi roll
Sushi Rolling Mats
bamboo rice paddle
For the Sushi Rice
found in the international section of the grocery store, cooked and cooled to room temperature per package instructions
sugar – if you want the rice less sweet just reduce amount
kosher salt – do not use table salt
For the Shrimp Tempura Roll
Shrimp Tempura - 8-12 pieces
julienne cut in 2 inch strips
found in the international section of the grocery store
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.
Best if served soon after making to ensure the shrimp stays crispy.