Crispy Shrimp Tempura Rolls

Sushi has transcended its origins in Japan to become a beloved dish enjoyed worldwide. From traditional nigiri to colorful maki rolls, sushi offers a delightful fusion of flavors and textures that appeal to a wide range of palates. In recent years, the trend of making sushi at home has gained momentum, allowing enthusiasts to explore their culinary creativity while enjoying fresh, personalized flavors. Among the myriad of sushi options, crispy shrimp tempura rolls stand out as a mouthwatering choice that combines the crunch of tempura with the freshness of sushi.

Discover the joy of making crispy shrimp tempura rolls at home! This delightful sushi combines the crunchiness of tempura with fresh, flavorful ingredients. Learn how to perfect sushi rice, choose the best shrimp, and create a light tempura batter. With step-by-step guidance on rolling and slicing, you'll impress friends and family with beautiful, homemade sushi. Experience the fun of sushi-making and explore endless flavor combinations that will elevate your dining experience.

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Ingredients

1 cup sushi rice

1 ¼ cups water

2 tablespoons rice vinegar

1 tablespoon sugar

½ teaspoon salt

8 large shrimp, peeled and deveined

1 cup tempura batter mix (or 1 cup all-purpose flour + ½ cup cornstarch + 1 teaspoon baking powder)

½ cup ice-cold sparkling water

1 avocado, thinly sliced

½ cucumber, julienned

4 sheets nori (seaweed)

Vegetable oil for frying

Soy sauce, for serving

Wasabi and pickled ginger, optional

Instructions

Prepare the Rice: Rinse sushi rice under cold water until the water runs clear. Combine rice and water in a rice cooker or pot, and cook according to package instructions. Once done, let it sit for 10 minutes off the heat.

Season the Rice: In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked sushi rice until evenly coated. Allow the rice to cool to room temperature.

Make the Tempura Batter: If using store-bought tempura batter mix, follow the package instructions and add the ice-cold sparkling water until smooth. For homemade batter, combine flour, cornstarch, and baking powder, then gradually whisk in the sparkling water until just combined. Do not overmix; a few lumps are okay.

Fry the Shrimp: Heat vegetable oil in a deep pot over medium-high heat (about 350°F/175°C). Dip shrimp into the tempura batter, allowing excess to drip off, then carefully place them in the hot oil. Fry in batches for about 2-3 minutes or until golden and crispy. Remove and drain on paper towels.

Assemble the Rolls: On a bamboo sushi mat, lay a sheet of nori shiny side down. With wet hands, spread a thin layer of sushi rice over the nori, leaving a 1-inch gap at the top edge. Place 2-3 shrimp, a few slices of avocado, and cucumber in a line across the rice.

Roll the Sushi: Using the bamboo mat, carefully roll the nori away from you, applying gentle pressure to form a tight roll. Once rolled, moisten the top edge of the nori with a little water to seal the roll.

Slice the Rolls: With a sharp, wet knife, slice the roll into 6-8 pieces. Wipe the knife with a cloth between cuts to ensure clean slices.

Serve: Arrange the sushi rolls on a platter and serve with soy sauce, wasabi, and pickled ginger if desired.

Prep Time, Total Time, Servings: 30 minutes | 1 hour | 4 servings