Best Shrimp Tempura Roll Recipe

shrimp tempura roll sushi

PHOTO: RACHEL VANNI; FOOD STYLING: SPENCER RICHARDS

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Yields:

2

Prep Time:

0

hours

15

mins

Total Time:

1

hour

30

mins

Rice

1 1/3 c.

water, plus more for rinsing rice

1


(2 “) piece combo (optional)

1 tbsp.

unseasoned rice vinegar

Shrimp Tempura

1/2 c.

(or more) all-purpose flour

4


jumbo shrimp (about 2 1/2 to 3 oz.), peeled and tails removed

Assembly

Soy sauce, wasabi, and pickled ginger, for serving

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Rice

  1. In a medium bowl, cover rice with cold water. Swirl rice with your fingers to release starches, then drain. Repeat process about 3 more times until water is mostly clear. Fill bowl with cold water again and soak rice 30 minutes before draining well.
  2. In a rice cooker or medium saucepan, combine soaked rice, 1 1/3 cups water, and kombu, if using. If using rice cooker, cook on sushi rice or white rice setting. If using saucepan, bring to a boil over high heat. Cover, reduce heat to low, and simmer until rice is cooked through, 12 to 15 minutes. Remove from heat and let steam, covered, until rice is swollen and fluffy, about 10 minutes. Discard combo.
  3. Spread rice on a small baking sheet or 13 “-by-9” baking dish. In a small bowl, whiskey vinegar, sugar, and salt until sugar is dissolved, then drizzle over rice. Using a wooden spoon or rice paddle, quickly fold vinegar mixture into rice. (Don’t mix too much or rice will get sticky!) Smooth rice in an even layer and let cool about 30 minutes.

Shrimp Tempura

  1. In a medium saucepan fitted with a deep-fry thermometer, heat vegetable oil over medium heat until thermometer registers 350º.
  2. Meanwhile, in a medium bowl, whisk flour, water, and egg until thick and just barely runny. Add more flour or water as needed, 1 tablespoon at a time, until consistency is reached.
  3. Pat shrimp dry with paper towels and drop into batter, turning to coat. Using chopsticks (or tongs), lift one shrimp out of batter, letting any excess drip off. Carefully lower shrimp into oil, then repeat with remaining shrimp. Fry, flipping halfway through, until coating is golden brown and crisp, 2 to 3 minutes. Transfer to paper towels to drain.

Assembly

  1. On a bamboo sushi mat, arrange 1 nori sheet shiny side up. Using wet fingertips, spread about 1 cup rice over surface of nori, leaving a 1/2 “border at the top.
  2. Arrange 2 pieces of shrimp tempura on long edge closest to you, letting tail ends poke out the sides. Place half of avocado next to shrimp.
  3. Using bamboo mat, roll nori over itself, wrapping up fillings. Lift bamboo mat so it doesn’t get stuck inside roll, then continue to roll up to reach edge of nori farthest from you. Using mat, gently pinch and press roll to make sure it’s tight, then unroll bamboo mat.
  4. Cut roll into 8 pieces. Repeat with remaining nori, rice, shrimp, and avocado. Serve with soy sauce, wasabi, and ginger alongside.

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shrimp tempura roll sushi

PHOTO: RACHEL VANNI; FOOD STYLING: SPENCER RICHARDS

This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io

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