Shrimp Tempura Roll
User Reviews
5
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Prep Time
25 mins
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Cook Time
15 mins
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Total Time
40 mins
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Servings
4 sushi rolls
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Calories
593 kcal
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Course
Main Course, Appetizer
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Cuisine
Asian
Shrimp Tempura Roll
Description
The preparation starts by rinsing and cooking sushi rice before seasoning it with a mixture of rice vinegar, sugar, and salt, which gives the rice its characteristic slightly tangy and lightly sweet flavor. Once cooled, the rice is evenly spread on a sheet of nori seaweed.
Pre-cooked tempura shrimp, cucumber strips, and avocado slices are arranged along one edge of the nori. The sushi is rolled carefully using a bamboo mat to form a tight, even roll. The finished roll is likely sliced into portions for serving, displaying the layered filling inside.
Thorough rinsing of the rice and seasoning the rice properly are key steps for texture and flavor. Using pre-cooked tempura shrimp simplifies the process while preserving the crunch. Sesame seeds add a nutty aroma and subtle texture to the finished roll.
Ingredients
- For the sushi rice:
- For the sushi rolls:
- 2 cups sushi rice uncooked
- 4 nori sheet form
- 2 cups water
- 8 Shrimp pre-cooked tempura style
- 2 tablespoons rice vinegar
- 8 cucumber cut into strips
- 2 tablespoons sugar
- 8 lices avocado
- 1 1/2 teaspoons salt
- 3 tablespoons black sesame seed or white sesame seed
Instructions
- Place the rice into a colander and rinse until the water runs clear.
- Add the rice and 2 cups of water into a medium saucepan over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to low and cover. Cook for 15 minutes. Remove the pot from the heat and let stand, covered, for 10 minutes.
- Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave for 20-30 seconds. Transfer the rice to a large bowl and add the vinegar mixture. Fold thoroughly to combine. Allow the rice to cool to room temperature
- Place one sheet of nori on a flat surface and press approximately 1/3-1/2 cup rice across the surface of the nori, going all the way to the edges. This is easiest if your fingers are slightly damp.
- Place a piece of plastic wrap over the rice covered nori and invert on top of a sushi rolling mat so that the seaweed side is up.
- Place 2 shrimp, 2 strips of cucumber and 2 slices of avocado along one side of the nori.
- Pick up the edge of the rolling mat closest to the shrimp mixture and tightly roll up the sushi.
- Press approximately 2 teaspoons of sesame seeds into the rice on the sushi roll.
- Using a sharp knife, slice the sushi then serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4sushi rolls
Amount Per Serving
Calories 593 kcal
% Daily Value*
| Calories | 593kcal | 30% |
| Carbohydrates | 124g | 41% |
| Protein | 19g | 38% |
| Fat | 12g | 18% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 41mg | 14% |
| Sodium | 624mg | 26% |
| Fiber | 7g | 28% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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