Shrimp Tempura Roll
User Reviews
5
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Prep Time
10 mins
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Cook Time
3 mins
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Total Time
13 mins
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Servings
1 roll
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Calories
1298 kcal
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Course
Main Course, Dinner
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Cuisine
Asian
Shrimp Tempura Roll
Description
This recipe assembles sushi using prepared sushi rice spread thinly on a sheet of roasted seaweed. Inside are pieces of pre-cooked shrimp tempura, avocado slices, and blocks of cream cheese, arranged lengthwise. After rolling tightly with a bamboo mat, the sushi roll is rolled first in flour, then dipped into tempura batter, and deep-fried until golden and crispy. The frying step adds a crunchy shell around the soft filling and rice.
The roll is served with a homemade spicy mayo made from mayonnaise, sriracha, and sesame oil, providing creamy heat to complement the fried texture. Additional garnishes suggested include green onions, masago, and eel sauce, and leftover nori sheets can be repurposed as snacks. This roll blends familiar sushi elements with fried tempura to deliver contrasting textures and flavors.
The recipe recommends store-bought shrimp tempura to save time and notes that extra avocado or spicy mayo can enhance the rolls. Serving with cucumber slices and soy sauce adds freshness and balance.
Ingredients
- sushi rice click HERE
- 1 heet nori dry roasted seaweed
- 3 pieces shrimp tempura prepared, I bought mine frozen from the store and baked them
- 2 lices avocado
- 3 teaspoons cream cheese (use the block cream cheese and cut into a couple long, rectangular slices)
- ½ cup flour
- tempura batter
- cooking oil for frying
For the Spicy Mayo:
- ½ cup mayonnaise
- 2 tablespoons Sriracha sauce
- 1 dash sesame oil
Instructions
- Lay the bamboo sushi rolling mat on a cutting board with bamboo strips going horizontally from you. Cover the bamboo with a piece of plastic wrap. Put a sheet of dried seaweed on top of the mat, shiny side down. Spread cooked rice on top of the seaweed in a thin layer and press firmly.
- Turn the sushi layer over so that the seaweed is on top. Place shrimp tempura, avocado and cream cheese lengthwise at the top of the sheet on the seaweed, not on top of the rice.
- Roll the bamboo mat forward, pressing the ingredients inside the cylinder-shaped sushi (the KEY is to roll it TIGHT). Press the bamboo mat firmly with hands, then remove the rolled sushi. For further rolling instruction, see the video below.
- Roll the roll in flour then dip entire rice roll in tempura batter and deep fry (oil heated to 350-degrees) for about 3 minutes or until batter turns crispy and golden brown (you DON'T need to do this in a deep fryer. You can just do about 1/2 cup - 1 cup of oil in a frying pan and keep turning the roll until it is golden brown on all sides). Remove from oil and let cool on a plate lined with paper towels.
- With a VERY sharp knife, cut the sushi roll into 4-5 pieces. Top with spicy mayo.
For the Spicy Mayo:
- In a small bowl, combine mayo, sriracha, and sesame oil to create the perfect ratio to your tastes.
- Stir until completely combined. Store in the fridge until you are ready to use.
Notes
- Using frozen shrimp tempura helps save preparation time while maintaining crispiness after baking or frying.
- Garnish rolls with green onions, masago, or eel sauce to add flavor complexity and texture contrast.
- Spicy mayo serves both as a dip and a flavor enhancer that pairs well with other dishes too.
- Leftover nori sheets can be cut into snack-sized pieces and enjoyed with seaweed salad for added nutrients.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1roll
Amount Per Serving
Calories 1298 kcal
% Daily Value*
| Calories | 1298kcal | 65% |
| Carbohydrates | 88g | 29% |
| Protein | 17g | 34% |
| Fat | 97g | 149% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 74mg | 25% |
| Sodium | 1611mg | 67% |
| Potassium | 161mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 275IU | 6% |
| Vitamin C | 22mg | 24% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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