Shrimp Tempura Roll is a sushi favorite, easily made at home by combining crispy, creamy and fresh ingredients. Perfect for sushi night.
You’ll be amazed at just how simple it is to make this fun sushi roll. For more Seafood Recipes, make Spicy Tuna Rolls and Dragon Rolls.
Why You’ll Love These Shrimp Tempura Rolls?
- Crispy tempura shrimp, creamy avocado, crab, and seasoned sushi rice make this roll super satisfying.
- Dinner will feel a bit more special since this is a very interactive, yet fun, recipe to make.
Sabrina’s Shrimp Tempura Roll Recipe
Making sushi, like these Shrimp Tempura Rolls at home is much cheaper than going out for dinner. Plus, it’s a fun and rewarding activity. Cutting your rolls takes a specific, yet easy technique that I explain in my Chef’s Notes. It will make this homemade recipe look like it’s restaurant quality. Serve the finished rolls with soy sauce, wasabi paste, Spicy Mayo Sauce, and even more sushi favorites like my Maki Rolls.
Recipe Card
Ingredients
Sushi Rice:
- 4 cups water
- 2 cups uncooked white rice
- 1/2 cup seasoned rice vinegar
- 1 teaspoon white sugar
- 1 teaspoon salt
Eel Sauce:
- 1/2 cup soy sauce
- 1/2 cup sugar
- 1/2 cup mirin , Japanese sweet wine
Shrimp Tempura:
- 10 large shrimp , tail removed and deveined (16/20 count per pound)
- 1 1/2 cups flour
- 3/4 cup cornstarch
- 1 1/2 tablespoons baking powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon white pepper
- 1 1/2 cups cold club soda
- vegetable oil , for frying
California Roll:
- 6 ounces krab meat , or genuine cooked crab
- 4 tablespoons japanese mayonnaise
- 5 sheets nori , dry seaweed
- 1 avocado , pitted and thinly sliced
- toasted sesame seeds
To Serve:
- pickled ginger , for garnish
- low sodium soy sauce
- wasabi paste
Instructions
Sushi Rice:
- Add water and rice to a large pot on high heat and bring water to a boil.
- Reduce heat to medium low and cover, simmering for 20-22 minutes until rice is soft and liquid is absorbed.
- Carefully remove from pot into a large bowl.
- Mix together rice vinegar, sugar, and salt.
- Using a rice paddle or large spoon add in the rice vinegar evenly, cutting it in (do not excessively stir).
- Let cool for 20-30 minutes before using sushi rice.
Eel Sauce:
- Add the soy sauce, sugar and mirin to a medium saucepan on medium heat.
- Stir well and bring to a simmer.
- Cook for 5-7 minutes until thickened and reduced by half.
- Let cool, before using.
Shrimp Tempura:
- Set a pot of oil (3 inches deep) on medium high until it reaches 375 degrees.
- Whisk the flour, cornstarch, baking powder, kosher salt, and white pepper in a bowl together.
- Dredge the shrimp lightly in the mixture and set aside.
- Add in the club soda to the flour mixture and whisk it into a batter. Then dip the shrimp in the batter before carefully frying in the oil for 2-3 minutes or until golden brown.
To Finish the Roll:
- Wrap your sushi mat in plastic wrap (this helps prevent rice from sticking.
- Chop up the krab meat into small pieces.
- In a medium bowl add the krab meat and mayonnaise, stirring well.
- Add a thin layer of rice evenly on the nori sheet on a clean surface.
- Put the nori sheet rice side down on the rolling mat.
- Through the middle of the roll add two of the tempura shrimp, some thinly sliced avocado and ¼ of the the krab mixture.
- Using the roller, roll into a tight log.
- Garnish with white sesame seeds if desired.
- Cut into 6 pieces, drizzle with eel sauce.
- Serve with ginger, soy sauce and wasabi.
Notes
Nutrition
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Chef’s Note
Cutting your sushi roll incorrectly is the one step that can take your beautiful roll, and turn your hard work into a mess. If you don’t have a sushi knife, a long chef’s knife, or carving knife will do the trick. Start in the middle of the roll, and with a single smooth pulling stroke, cut through the roll. Rinse the knife with water, or wipe with a damp cloth between each cut to prevent sticking.
Table of contents
Can this be made ahead of time?
The sushi rolls won’t keep well after being assembled. However, you can prep the rice in advance. Cook the sushi rice as far in advance as a month, and keep it in an airtight container in the freezer until ready to use.
How to Store
- Serve: Don’t leave sitting at room temperature for more than 2 hours.
- Store: If you have leftovers, cover in plastic wrap or place them in an airtight container. They’ll stay good in the fridge for 1-2 days.
- Freeze: Unfortunately, they don’t freeze well. Eat them within the first couple of days of making the recipe.
Variations
- Seafood: Add other kinds of seafood, such as sushi-grade tuna, yellowtail, salmon, and cooked eel. If you add raw fish, make sure to purchase sushi grade. Or swap out the shrimp tempura for Bang Bang Shrimp.
- Add-ins: Try incorporating common fillings thin cucumber slices, red onion, julienned carrots, shredded cabbage, diced shiitake mushrooms, peppers, or baby spinach leaves. Don’t put too many additional ingredients in though, or it won’t properly roll up.
- Meat: Add different kinds of meat, like thinly sliced steak or chicken, to the center of the rolls. Be sure to cook the meat to a safe temperature and let it cool before incorporating it into the sushi filling.
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