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Key Ingredients & Substitutions

Sushi Rice: This sticky rice is crucial for holding your rolls together. If you can’t find sushi rice, Arborio rice can work as a substitute, but the texture won’t be quite the same.

Shrimp: Large shrimp create a satisfying crunch. If you’re looking for a vegetarian option, consider crispy tempura vegetables or sautéed mushrooms as a substitute.

Tempura Batter Mix: This gives the shrimp its crispy coating. You can use a homemade mixture of flour and cornstarch instead if you prefer. Just mix equal parts of unbleached all-purpose flour and cornstarch with cold water.

Nori: Seaweed sheets are essential for sushi rolls. If you’re avoiding seaweed, lettuce leaves can be a great alternative, though it will change the flavor profile a bit.

How Do I Perfectly Fry Tempura Shrimp?

Frying tempura shrimp is an art that requires a few tips to get that perfect crispiness. Start by ensuring your oil is at the right temperature (350°F or 175°C) to fry them quickly without soaking them in grease.

• Pat the shrimp dry before dipping to help the batter stick better.
• Don’t overcrowd the frying pot; this can drop the oil temperature. Fry in batches if needed.
• Keep the batter slightly lumpy. This texture helps create air pockets during frying and enhances crunchiness.
• Remove shrimp with a slotted spoon and drain on paper towels to eliminate excess oil.

What’s the Best Way to Roll Sushi?

Rolling sushi accurately can be tricky at first, but here’s a simple method to get you started:

• Use a bamboo mat covered with plastic wrap to keep it clean.
• Keep your hands wet while handling rice to prevent sticking.
• Press the filling tightly but gently while rolling to avoid squeezing out all the contents.
• Use a sharp, damp knife to cut without squashing the roll.

With these insights and techniques, you’ll be on your way to making perfectly crunchy shrimp tempura sushi rolls! Enjoy your cooking!

Crunchy Shrimp Tempura Sushi Roll

Ingredients You’ll Need:

For the Sushi Rice:

• 1 cup sushi rice
• 1 1/4 cups water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1 tsp salt

For the Tempura Shrimp:

• 6-8 large shrimp, peeled and deveined with tails on
• 1/2 cup tempura batter mix
• 1/2 cup cold sparkling water (for tempura batter)
• Vegetable oil for frying

For the Sushi Rolls:

• 4 sheets nori (seaweed)
• 1 small cucumber, julienned
• 1 avocado, sliced
• 2 tbsp mayonnaise (optional, for inside or garnish)
• Eel sauce (unagi sauce) for drizzling
• Green onions, finely chopped (for garnish)
• Toasted sesame seeds (for garnish)

For Serving:

• Wasabi
• Pickled ginger
• Soy sauce

How Much Time Will You Need?

This Crunchy Shrimp Tempura Sushi Roll takes about 30-40 minutes to prepare, including cooking the rice and frying the shrimp. Give yourself a little extra time if it’s your first time rolling sushi. Once you get the hang of it, you’ll be rolling like a pro in no time!

Step-by-Step Instructions:

1. Preparing the Sushi Rice:

Start by rinsing the sushi rice under cold water until the water runs clear. This washes away excess starch and helps the rice become fluffy. Combine the rinsed rice and water in a rice cooker or a pot, and cook according to package instructions. Once done, transfer the rice to a large bowl.

2. Seasoning the Rice:

While the rice is still warm, gently fold in the rice vinegar, sugar, and salt until everything is well combined. Set the bowl aside and let the rice cool to room temperature.

3. Making the Tempura Shrimp:

Now, let’s prepare the tempura shrimp. In a bowl, mix the tempura batter mix with cold sparkling water until smooth but still slightly lumpy. Heat vegetable oil in a deep pot or fryer to 350°F (175°C). Pat the shrimp dry with a paper towel. Then, dip each shrimp into the tempura batter and carefully lower them into the hot oil. Fry until they turn golden brown and crispy, which should take about 2-3 minutes. Once done, remove the shrimp and drain them on paper towels.

4. Assembling the Sushi Rolls:

Lay a bamboo sushi rolling mat on a clean surface and cover it with a sheet of plastic wrap. Place one sheet of nori onto the plastic wrap. With wet hands, spread a thin, even layer of sushi rice over the nori, leaving about 1 inch clear at the top edge. Carefully flip the nori so the rice faces down.

5. Adding the Fillings:

On the nori side, line up 2-3 of the tempura shrimp along with cucumber and sliced avocado. If you like, drizzle a thin line of mayonnaise over the fillings. Now, use the bamboo mat to tightly roll the sushi away from you, pressing firmly to shape it as you go.

6. Final Touches:

If you want the “inside-out” look (with rice on the outside), gently roll the sushi roll in toasted sesame seeds. Using a sharp, damp knife, cut the roll into 6-8 pieces. This helps to prevent sticking and makes clean cuts.

7. Garnishing and Serving:

Place the sushi pieces on a serving plate. Garnish each piece with a small shrimp tail on top, drizzle with eel sauce, and sprinkle with chopped green onions and sesame seeds. Serve your delicious sushi rolls alongside soy sauce, wasabi, and pickled ginger.

Enjoy your crisp, crunchy, and flavorful Crunchy Shrimp Tempura Sushi Rolls with friends and family!

Can I Use Frozen Shrimp for This Recipe?

Yes, you can use frozen shrimp! Just ensure they are fully thawed and patted dry before dipping in the batter. Thaw them overnight in the fridge or quickly under cold running water.

Can I Prepare This Sushi Roll in Advance?

It’s best to enjoy sushi rolls fresh, but you can prepare the components ahead of time. Cook the sushi rice and tempura shrimp a few hours before serving, then assemble the rolls just before you eat to maintain that crunchy texture.

How Do I Store Leftover Sushi Rolls?

If you have leftover sushi rolls, wrap them tightly in plastic wrap and store them in the refrigerator. They are best eaten within 24 hours but can be kept for up to 2 days. Just keep in mind that they won’t be as crunchy after refrigeration.

What Can I Use Instead of Nori Sheets?

If you’re not a fan of seaweed, consider using cucumber slices or lettuce leaves as a wrap for your sushi. It will create a fresh take on sushi rolls and is great for a low-carb option!