Shrimp Tempura Roll
User Reviews
5
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Prep Time
30 mins
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Cook Time
20 mins
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Total Time
50 mins
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Servings
3 rolls
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Calories
379 kcal
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Course
Side Dish, Main Course, Appetizer
Shrimp Tempura Roll
Description
The recipe starts with washing and cooking short-grain sushi rice, then mixing it with a warm seasoning of rice vinegar and sugar for a slightly tangy, sticky base suited to sushi making. Nori seaweed sheets are laid shiny side down, covered with an even layer of the rice, leaving the top and bottom edges visible. A sprinkling of sesame seeds on the rice side adds nuttiness and texture.
Flipped over to reveal the nori, strips of cucumber and slices of avocado provide fresh crunch and creaminess respectively. Six cooked shrimp tempura pieces are arranged with tails outward to lend a crispy, fried component. Using a bamboo sushi rolling mat, the fillings and rice are tightly rolled inside the nori to create compact sushi rolls which can be sliced into serving pieces. The mix of flavors includes creamy, crunchy, and fried with subtle sweetness from the seasoned rice.
This recipe yields three full rolls, each of which can be cut into 8 to 10 bite-sized pieces suitable for sharing or a light meal.
Ingredients
Sushi rice:
- 1 C sushi rice
- 2 tablespoon rice vinegar
- 1 teaspoon granulated sugar
Main:
- 3 Nori sheets seaweed
- white sesame seeds or black sesame seeds
- ½ cucumber cut into thin sticks
- 1 avocado sliced
- 6 shrimp tempura cooked according to package instructions
Instructions
Prepare the sushi rice:
- Wash the short-grained sushi rice until the water runs clear.
- Place washed rice into a rice cooker and cover with enough water.
- Cook the rice accordingly.
Prepare the rice seasoning:
- In a small saucepan, combine the rice vinegar and sugar and bring to a simmer.
- Stir the mixture until the sugar is completely dissolved.
- Gradually pour the rice seasoning mixture over top of the rice and use a rice paddle to "cut" it through the rice, until thoroughly combined.
Assemble:
- Use plastic wrap to wrap the bamboo sushi mat.
- On a clean work surface, place the bamboo sushi mat along with a piece of nori seaweed shiny side down.
- Take a portion of rice and flatten it onto the surface of the seaweed, leaving space on the top and bottom edges.
- Sprinkle sesame seeds evenly on the rice.
- Flip the seaweed sheet so the rice faces downward.
- Add slices of cucumber and avocado, and two shrimp tempura with the tails facing the outer edges.
- Tightly roll up the seaweed, using the bamboo mat to shape it into a round log.
- Use a sharp serrated knife to cut the sushi roll (into pieces about ¾" - 1" in size), dipping the knife in water in between cuts. (Trim off the edges for cleaner sushi rolls).
- Assemble onto a plate and serve with wasabi, ginger and soy sauce, if desired.
Notes
- This recipe yields 3 full sushi rolls, which can be sliced into 8 to 10 pieces each for serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3rolls
Amount Per Serving
Calories 379 kcal
% Daily Value*
| Calories | 379kcal | 19% |
| Carbohydrates | 61g | 20% |
| Protein | 10g | 20% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 32mg | 11% |
| Sodium | 35mg | 1% |
| Potassium | 505mg | 11% |
| Fiber | 7g | 28% |
| Sugar | 3g | 6% |
| Vitamin A | 264IU | 5% |
| Vitamin C | 9mg | 10% |
| Calcium | 37mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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