If there’s one sushi roll I’ll happily make at home any day of the week, it’s the Shrimp Tempura Roll. Imagine crispy, golden shrimp nestled in pillowy seasoned rice, all wrapped up with creamy avocado and crisp cucumber inside a sheet of nori. Dipped into soy sauce and topped with a dab of wasabi, every bite is pure, crunchy bliss! This Shrimp Tempura Roll is a restaurant-worthy treat that you can master in your own kitchen, perfect for impressing friends or simply indulging your sushi cravings at home.

Shrimp Tempura Roll Recipe - Recipe Image

Ingredients You’ll Need

Each simple ingredient in this recipe has a special purpose—whether it brings crispiness, freshness, or a punch of flavor to every bite. Don’t let the list intimidate you: once you lay them out, you’ll see how effortlessly they come together to create the unforgettable experience of a Shrimp Tempura Roll.

Shrimp: Large shrimp with tails left on add the signature crunch and sweet flavor to your rolls.
All-purpose flour: Forms the base of the tempura batter, delivering that light, crispy exterior.
Cornstarch: Ensures the batter fries up extra crispy and delicate.
Baking powder: Gives the tempura coating a little lift so it’s never heavy.
Salt: A pinch brings out all the subtle flavors in the shrimp and batter.
Ice-cold water: Key for achieving that airy, crisp tempura shell—make sure it’s really cold!
Vegetable oil: Perfect for deep-frying, as it has a neutral flavor and high smoke point.
Sushi rice: Short-grain rice seasoned with rice vinegar offers the classic soft, sticky texture needed for perfect rolling.
Nori: Toasted seaweed sheets cradle all those delicious fillings and help hold the rolls together.
Avocado: Brings a buttery, creamy element that balances the tempura’s crunch.
Cucumber: Julienned cucumber adds a cool, refreshing contrast to the warm shrimp.
Soy sauce: Ideal for dipping, it adds a savory finish to each bite.
Pickled ginger and wasabi: Classic sushi garnishes that cleanse the palate and pack a spicy kick.

How to Make Shrimp Tempura Roll

Step 1: Prepare the Tempura Shrimp

Start by heating about 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C). While the oil heats, pat your shrimp dry so the batter will cling beautifully. In a bowl, whisk together flour, cornstarch, baking powder, and salt. Gently stir in the ice-cold water, but don’t overmix—some lumps in the batter are good! Dip each shrimp into the batter, let the excess drip off, and fry for 2 to 3 minutes until irresistibly golden and crisp. Drain them on paper towels to keep them crunchy.

Step 2: Get Your Sushi Rice Ready

Sushi rice is the foundation of your Shrimp Tempura Roll. Make sure it’s cooked and seasoned with a splash of rice vinegar to get that signature sticky, tangy taste every good sushi needs. Let it cool to room temperature—it’ll be much easier to spread without getting mushy.

Step 3: Assemble the Roll

Lay a bamboo sushi mat on a clean work surface and place a sheet of nori shiny side down. With damp fingers, gently spread about 1/2 cup sushi rice over the nori, leaving a one-inch border at the top (this is your glue later on). Arrange 2 crispy tempura shrimp along the bottom, then add slices of avocado and a few sticks of cucumber for crunch and color.

Step 4: Roll it Up

Using your sushi mat, start at the bottom and lift the edge up and over the filling, tucking everything tightly as you go. Keep rolling until you reach that empty border—give it a gentle squeeze with the mat to seal. You’ve made your first Shrimp Tempura Roll! Repeat with the remaining ingredients to make a total of four rolls.

Step 5: Slice and Serve

Run a sharp knife under cold water (this keeps rice from sticking) and carefully slice each roll into eight even pieces. Arrange them on a plate and serve immediately with soy sauce, pickled ginger, and wasabi on the side. If you love extra crunch, don’t hesitate to sprinkle with a few tempura crumbs or drizzle with spicy mayo for a little creamy heat!

How to Serve Shrimp Tempura Roll

Garnishes

A good Shrimp Tempura Roll really shines when paired with classic sushi bar garnishes. Pile on some pickled ginger for a zingy palate cleanser and add a small dollop of wasabi for those who crave a little tingle. A sprinkle of sliced green onion or black sesame seeds can add a burst of color and extra flavor.

Side Dishes

Serve your Shrimp Tempura Roll with miso soup, a fresh seaweed salad, or even edamame sprinkled with salt for the ultimate sushi night spread. For a heartier meal, pair it with a crisp Asian slaw or simple cucumber sunomono.

Creative Ways to Present

Create a sushi platter by alternating your Shrimp Tempura Roll slices with other favorites like spicy tuna or California rolls for a restaurant-like experience at home. For a playful twist, try stacking bite-sized pieces over a bed of spring greens or arranging them in a circle with dipping sauces in the center for easy sharing.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Shrimp Tempura Roll (lucky you!), wrap the pieces tightly in plastic wrap and store them in an airtight container. They’ll hold up best if enjoyed within 24 hours, as the tempura may lose its crispiness after refrigeration.

Freezing

Freezing is generally not recommended for sushi rolls, since the rice and tempura texture will change significantly. However, you can freeze just the tempura shrimp on their own—just reheat them in the oven before assembling fresh rolls.

Reheating

The best way to recapture a bit of that tempura crunch is to warm leftover shrimp in the oven at 375°F for a few minutes. For assembled rolls, keep reheating minimal to maintain the overall texture, and always keep an eye out so the rice doesn’t dry out.

FAQs

Can I use pre-cooked shrimp instead of making tempura?

Technically, yes, but you’ll miss out on that signature crispiness that makes a Shrimp Tempura Roll so irresistible! Homemade shrimp tempura really is worth the (minimal) extra effort.

What if I don’t have a bamboo sushi mat?

No mat? No problem! Use a clean kitchen towel wrapped in plastic wrap as a substitute. Just remember, don’t squeeze too hard—you want the roll to hold its shape, not get smooshed.

How do I keep the rice from sticking to my hands?

Keep a small bowl of water nearby and dip your fingers in before touching the sushi rice. Sticky rice can be tamed with a little moisture and patience!

Can I make Shrimp Tempura Roll ahead of time?

While you can prep ingredients in advance (like cooking the rice or frying shrimp), it’s best to assemble and slice your rolls right before serving for maximum crispness and freshness.

Are there any fun variations I can try?

Absolutely! Try adding a smear of spicy mayo, a sprinkle of tempura flakes on top, or even a sliver of mango for a hint of sweetness. Shrimp Tempura Roll is wildly versatile, so get creative!

Final Thoughts

There’s something magical about making Shrimp Tempura Roll at home—each bite is crunchy, creamy, and packed with flavor. Don’t be shy about rolling up your sleeves and giving this fun, crowd-pleasing sushi roll a try. Your kitchen is about to become your new favorite sushi spot!

Shrimp Tempura Roll Recipe

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4.5 from 25 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 rolls (32 pieces) 1x
Diet: Non-Vegetarian

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Description

Learn how to make a delicious Shrimp Tempura Roll at home with this easy recipe. Crispy tempura shrimp, creamy avocado, and fresh cucumber wrapped in seasoned sushi rice and nori.

Ingredients

Scale

For the shrimp tempura:

8 large shrimp, peeled and deveined, tails on
1/2 cup all-purpose flour
1/4 cup cornstarch
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup ice-cold water
Vegetable oil for frying

For the sushi roll:

2 cups cooked sushi rice, seasoned with rice vinegar
4 sheets nori (seaweed)
1 avocado, sliced
1/2 cucumber, julienned
Soy sauce for serving
Pickled ginger and wasabi for garnish

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Instructions

Prepare the shrimp tempura: Heat vegetable oil, coat shrimp in batter, and fry until golden.
Assemble the sushi roll: Spread rice on nori, add shrimp, avocado, and cucumber. Roll tightly, slice, and serve with soy sauce, ginger, and wasabi.