Shrimp Tempura Roll

This Shrimp Tempura Roll Sushi recipe features crispy shrimp paired with creamy avocado and crunchy cucumber wrapped in sticky sushi rice.

What is shrimp tempura?

Shrimp tempura is Japanese dish of lightly battered and deep-fried shrimp.

Typically, tempura shrimp have an elongated appearance (as opposed to the shrimp curling inward), with the tails attached. 

Shrimp tempura is served with a soy dipping sauce (tentsuyu) and paired with rice (tempura donburi/tendon) or udon noodles (tempura udon), or used as a filling in sushi.

Why you'll love this recipe

Easy to make: this recipe is very similar to my Spicy Tuna Sushi Roll, and is even easier to make if you use prepackaged shrimp tempura.

Fully cooked: there are no raw components in this sushi recipe, perfect for those who prefer fully cooked sushi, rather than raw.

Super tasty: the combination of crispy tempura shrimp and creamy avocado makes this sushi roll a perennial favorite!

Ingredients you'll need

Sushi rice:

• sushi rice: is short-grained sticky/glutinous rice, which is different than long-grain/jasmine rice (see below)
• seasoned rice vinegar: a mild vinegar made from rice
• granulated sugar

Main:

• shrimp tempura: cooked; you can make it from scratch or the easiest way is to use frozen shrimp tempura and bake for about 20 minutes
• seaweed/nori sheets: non-seasoned, full-sized sheets; not the small ones that are seasoned for snacking
• white sesame seeds: you can also use black sesame seeds as well
• cucumber: cut into thin sticks (julienned)
• avocado: sliced

Optional:

• tobiko: flying fish roe, which is tiny and orange in color; used as a garnish on top of sushi

How to make shrimp tempura sushi

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.

How to store

It is best to consume the sushi on the day they are made, as the tempura will lose its crispness over time and the rice will become stiff and hard.  

Store leftover shrimp tempura sushi in an airtight container in the fridge for up to 2 days.

How to serve

Serve the shrimp sushi with other assorted sushi/nigiri such as aburi sushi, unagi/eel sushi, spicy tuna sushi, spam musubi, or tuna onigiri.

Pair with a light miso soup, seaweed salad, chicken yakitori, udon noodles or cold ramen noodles.

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