Description
Shrimp Tempura Roll is the perfect recipe for busy weeknights, quick to make and packed with delightful crunch and flavor.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 cup tempura batter mix
- 1 cup ice-cold water
- 4 cups vegetable oil for frying
- 4 sheets nori (seaweed)
- 2 cups sushi rice, cooked and seasoned
- Soy sauce and wasabi for serving
- Optional: avocado, cucumber, or scallions for added flavor and crunch
Instructions
- Prep the shrimp: Start by patting your shrimp dry with a paper towel.
- Make the batter: In a bowl, mix the tempura batter mix with the ice-cold water until it’s just combined.
- Heat the oil: In a deep pot or a fryer, heat the vegetable oil to around 350°F (175°C).
- Fry the shrimp: Dip each shrimp in the batter and carefully drop them in the hot oil.
- Drain: Once fried, place the shrimp on a paper towel-lined plate to drain excess oil.
- Assemble the rolls: On a bamboo sushi mat, lay a sheet of nori shiny side down.
- Slice and serve: With a sharp knife, slice your roll into bite-sized pieces and serve with soy sauce and wasabi.
Notes
If your batter is too thick, add a splash more ice-cold water. Don’t worry about imperfections in the rolls; they will still taste great!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 roll
- Calories: 425
- Sugar: 1g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 150mg
Keywords: shrimp tempura, sushi rolls, easy sushi recipe, tempura recipe