Description
Delicious shrimp tempura rolls with crispy batter, creamy avocado, and fresh cucumber for a perfect balance of flavors.
Ingredients
- 1 cup Japanese sushi rice
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- Good pinch of salt
- 8 shrimp tempura (either store-bought or homemade)
- 8 large cleaned and deveined shrimp/prawns
- 1 cup tempura flour
- Ice cold water (consult packaging for amount needed)
- ¼ cup plain all-purpose flour
- Oil for frying (sunflower oil works well here)
- 2 seaweed nori sheets
- ½ avocado
- ½ cucumber
- Sesame seeds
- Optional: sriracha mayonnaise for drizzling
Instructions
- Cook the Sushi Rice: Rinse the sushi rice under cold water until it runs clear. Cook according to the package instructions. Once cooked, transfer the rice to a bowl and mix in rice vinegar, sugar, and salt. Allow it to cool.
- Make the Shrimp Tempura: Prepare the shrimp tempura by mixing tempura flour with ice cold water, following the instructions on the package. Lightly dust the cleaned shrimp with all-purpose flour before dipping each into the batter. Heat sunflower oil in a deep pan and fry the shrimp until golden brown and crispy. Drain excess oil on paper towels.
- Make the Shrimp Tempura Rolls: On a bamboo sushi mat, lay out a sheet of nori, shiny side down. Wet your hands with water to prevent sticking, then spread a thin layer of sushi rice over the nori, leaving a small border. Lay down slices of avocado and cucumber, followed by shrimp tempura. Roll tightly, using the mat to guide you.
- Slice and Serve: Using a sharp knife, slice the roll into bite-sized pieces. Drizzle with optional sriracha mayonnaise, sprinkle sesame seeds on top for garnish, and enjoy.
Notes
To elevate the dish, experiment with other proteins or vegetables, and serve with soy sauce for dipping.
