Craving a taste of Japan right in your own kitchen? Look no further than this delectable Shrimp Tempura Sushi Roll! With its crispy tempura shrimp nestled in a bed of perfectly seasoned sushi rice and creamy avocado, this dish is sure to impress your family and friends. In just 30 minutes, you can elevate your culinary skills and enjoy the satisfaction of rolling your very own sushi. Ready to dive into this delicious adventure? Let’s get started!
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: Japanese
Serves: 4 rolls
Ingredients
- 1 cup sushi rice
- 1 lb shrimp, peeled and deveined
- 1/2 cup tempura batter mix
- 1 avocado, sliced
- 4 sheets nori
- Soy sauce for serving
- Oil for frying
Instructions
- Prepare the sushi rice by rinsing it thoroughly under cold water until the water runs clear. Cook the rice according to package instructions, typically using a 1:
- 2 rice to water ratio.
- Once the rice is cooked, transfer to a large bowl and let it cool slightly. Gently fold and fan the rice to help it reach room temperature while maintaining a glossy texture.
- Prepare the shrimp by patting them dry with paper towels. Season lightly with salt and pepper.
- Mix the tempura batter according to package instructions, ensuring a smooth, light consistency. The batter should be cold for best results.
- Heat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Dip each shrimp into the tempura batter, allowing excess to drip off.
- Carefully lower battered shrimp into hot oil and fry until golden brown and crispy, about 2-3 minutes. Remove and drain on paper towels.
- Slice the avocado into thin, uniform strips. Prepare a bamboo sushi mat by covering it with plastic wrap to prevent sticking.
- Place a sheet of nori on the mat, shiny side down. Spread a thin, even layer of prepared sushi rice over the nori, leaving a small border at the top edge.
- Arrange tempura shrimp and avocado slices in a line across the center of the rice-covered nori.
- Using the bamboo mat, carefully roll the sushi, applying gentle, consistent pressure to create a tight roll.
- Using a sharp, wet knife, slice the roll into 6-8 even pieces. Clean the knife between cuts for clean slices.
- Arrange the sushi rolls on a serving plate. Serve immediately with soy sauce and optional wasabi or pickled ginger.
Tips
- Perfect Sushi Rice: Rinse the sushi rice thoroughly until the water runs clear to remove excess starch. This step is crucial for achieving that perfect sticky texture that holds the roll together.
- Cool the Rice: After cooking, let the rice cool slightly in a large bowl. Gently folding and fanning the rice helps it achieve a glossy finish, which is essential for authentic sushi.
- Chill the Batter: For the crispiest tempura shrimp, ensure your batter is cold before frying. This creates a light and airy texture that contrasts beautifully with the shrimp.
- Oil Temperature: Maintain the oil temperature at around 350°F (175°C) for optimal frying. If the oil is too hot, the shrimp will burn; too cool, and they will absorb excess oil and become greasy.
- Rolling Technique: When rolling the sushi, use a bamboo mat to help shape it tightly. Apply gentle, consistent pressure to ensure a perfect roll without squishing the ingredients.
- Sharp Knife: Use a sharp, wet knife to slice the sushi rolls. This prevents the rice from sticking to the blade, resulting in clean, even pieces.
- Serving Suggestions: Pair your sushi rolls with soy sauce, and consider adding a side of wasabi or pickled ginger for an extra kick. Enjoy your homemade sushi with friends for a delightful dining experience!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 20g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 120mg
