Tempura Roll
A crispy tempura shrimp and vegetable roll wrapped in nori and seasoned rice, perfect for a homemade sushi night.
- Total time
- 45 min
- Servings
- 2
- Calories
- 650
- Protein
- 25g
Ingredients
- 1 cup sushi rice
- 2 sheets nori sheets
- 8 medium shrimp
- 1 cup tempura batter mix
- 1 cup ice water
- 1 medium avocado
- 2 tablespoons soy sauce
- 2 cups vegetable oil
Instructions
- 1
Cook sushi rice according to package, then season with rice vinegar and sugar if desired. Let cool.
- 2
Peel and devein shrimp, leaving tails on. Pat dry with paper towels.
- 3
Mix tempura batter mix with ice water until just combined; do not overmix.
- 4
Heat oil in a deep pan to 350°F. Dip shrimp in batter, then fry until golden and crispy, about 2-3 minutes. Drain on paper towels.
- 5
Slice avocado into thin strips.
- 6
Place a nori sheet on a bamboo mat, shiny side down. Spread a thin layer of rice over the nori, leaving a 1-inch strip at the top.
- 7
Arrange tempura shrimp and avocado in a line across the rice. Roll tightly using the mat, sealing the edge with a little water.
- 8
Slice the roll into 6-8 pieces with a sharp knife. Serve with soy sauce for dipping.
Tools you’ll need
- bamboo sushi mat
- deep pan or pot
- sharp knife
- mixing bowl
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