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Crispy Shrimp Tempura Sushi Roll

A homemade sushi roll with crispy tempura shrimp, avocado, and cucumber, perfect for sushi lovers.
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Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings: 4 rolls
Course: Lunch, Snack
Cuisine: Fusion, Japanese
Calories: 310

Ingredients
  

Sushi Rice
  • 2 cups sushi rice
  • 2.5 cups water
  • 0.25 cup rice vinegar
  • 2 tbsp sugar
  • 1 tsp salt
Tempura Shrimp
  • 12 large shrimp peeled and deveined
  • 0.5 cup all-purpose flour
  • 0.5 cup cornstarch
  • 1 egg large
  • 0.5 cup ice-cold water
  • 1 cup panko breadcrumbs
  • as needed vegetable oil for frying
Roll Assembly
  • 4 sheets nori
  • 1 avocado thinly sliced
  • 1 cucumber julienned
  • 2 tbsp sesame seeds optional
  • to taste spicy mayo or soy sauce

Equipment

  • Mixing bowls
  • Deep frying pan
  • Bamboo sushi mat
  • Sharp knife

Method
 

  1. Rinse sushi rice in cold water until water runs clear.
  2. Combine rice and water in a saucepan. Bring to boil, reduce heat, cover and simmer 15 minutes. Let sit 10 minutes.
  3. Mix rice vinegar, sugar, and salt. Fold into warm rice. Let cool.
  4. Pat shrimp dry and lightly coat with flour.
  5. Whisk egg and ice-cold water. Combine with flour-cornstarch mix for tempura batter.
  6. Dip shrimp in batter, coat with panko. Fry at 350°F for 2–3 minutes until golden. Drain on paper towels.
  7. Place nori on bamboo mat. Spread sushi rice, leaving 1-inch at top.
  8. Arrange shrimp, avocado, cucumber across center. Roll tightly using bamboo mat. Seal edge with water.
  9. Slice roll into 6–8 pieces. Sprinkle sesame seeds and serve with spicy mayo or soy sauce.

Notes

Use very cold water for tempura batter for crispiness. Slice rolls with a wet sharp knife.