Description
A delightful blend of crispy tempura shrimp wrapped in seasoned sushi rice, avocado, and cucumber, perfect for a summer feast.
Ingredients
- 8 large shrimp, peeled and deveined
- 1 cup tempura batter mix
- 1 cup ice-cold water
- Vegetable oil, for frying
- 2 cups cooked sushi rice, seasoned
- 4 sheets nori (seaweed)
- 1 ripe avocado, sliced
- ½ cucumber, sliced into sticks
- Soy sauce, pickled ginger, and wasabi, for serving
Instructions
- Prepare the shrimp tempura: In one bowl, combine the tempura batter mix with ice-cold water. Whisk until just blended—avoid over-mixing, as it will make the batter tough. Heat vegetable oil in a deep pot over medium heat, reaching around 350°F.
- Dip shrimp: Working in batches, dip each shrimp into the batter, coating it evenly. Carefully lower the battered shrimp into the hot oil. Fry until golden brown, about 2-3 minutes. Remove the shrimp and let it drain on the paper towels.
- Assemble sushi rolls: On a bamboo mat, lay down one sheet of nori. Moisten your hands to prevent rice from sticking. Spread about a half cup of sushi rice over the nori, leaving a small border at the top. Lay out the shrimp, avocado slices, and cucumber sticks horizontally in the middle of the rice.
- Roll it up: Lift the edge of the mat closest to you and roll away from you, firmly yet gently, keeping the fillings intact. Once rolled, wet the edge of the nori to seal the roll.
- Slice and serve: Use a sharp knife to slice the roll into 6-8 pieces. Serve with soy sauce, pickled ginger, and wasabi on the side for dipping.
Notes
Achieve the right texture by maintaining a steady oil temperature and avoid overcrowding the pot.
