Spicy Shrimp Tempura Rolls
Crispy shrimp tempura wrapped in sushi rice and nori, finished with a spicy mayo drizzle. A 25-minute shortcut that tastes like the sushi bar without the price tag.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 18g
Ingredients
- 8 count large shrimp, peeled and deveined
- ½ cup all-purpose flour
- ½ cup panko breadcrumbs
- 1.5 cups sushi rice, cooked and cooled
- 2 count nori sheets
- ¼ cup mayonnaise mixed with sriracha
- 2 tbsp sesame seeds
Instructions
- 1
Heat 1 inch of neutral oil in a heavy pot to 350°F. Pat shrimp dry with paper towels.
- 2
Set up a dredging station: flour in one bowl, beaten egg in another, panko in a third.
- 3
Coat each shrimp in flour, shake off excess, dip in egg, then coat fully in panko.
- 4
Fry shrimp 90 seconds per side until golden. Drain on paper towels.
- 5
Spread rice on nori, lay 4 tempura shrimp across the middle, roll tightly into a log.
- 6
Slice each roll into 6 pieces with a wet knife. Drizzle with spicy mayo, sprinkle sesame seeds, serve with soy sauce.
Tools you’ll need
- heavy pot or deep skillet
- instant-read thermometer
- paper towels
- three shallow bowls
- slotted spoon
- sharp knife
- bamboo sushi mat (optional but helpful)
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