Shrimp Tempura Roll from Sushi Roku features crunchy golden-battered shrimp tempura paired with creamy avocado, crisp cucumber, and sushi rice, all wrapped in seaweed, delivering a satisfying blend of crispy and fresh flavors.
Equipments
- Deep fryer
- Mixing bowls
- Chef’s knife
- Cutting board
- Sushi rolling mat (makisu)
- Rice paddle (shamoji)
- Bamboo rice container (hangiri), optional
- Small saucepan
- Plastic wrap
- Slotted spoon
Ingredients
- 1 lb (450g) large shrimp, peeled and deveined
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 cup ice-cold sparkling water
- 1 large egg
- Vegetable oil (for frying)
- 1 large avocado
- 1 small cucumber
- 2 cups sushi rice
- 3 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 4 sheets nori (seaweed)
- Soy sauce (for serving)
- Pickled ginger (for serving)
- Wasabi paste (for serving)
When preparing the Shrimp Tempura Roll, ensure the shrimp are thoroughly peeled and deveined for the best texture and flavor. Use ice-cold sparkling water in the tempura batter to achieve a light, crispy coating that doesn't absorb excess oil during frying. Sushi rice needs to be seasoned with rice vinegar, sugar, and salt to balance the tempura's richness and enhance the overall taste. Fresh avocado and cucumber provide a creamy and crunchy contrast, so select firm yet ripe produce for optimal freshness. Your homemade Shrimp Tempura Roll from Sushi Roku captures the perfect harmony of crunchy tempura and fresh ingredients found in the original menu.
Instructions
- Prepare sushi rice: Rinse and cook rice; mix with rice vinegar, sugar, and salt. Cool in hangiri or bowl.
- Prepare tempura batter: Mix flour, cornstarch, egg, and sparkling water in a bowl.
- Heat vegetable oil in deep fryer to 350°F (175°C).
- Dredge shrimp in flour, dip in batter, and deep-fry until golden; drain on slotted spoon and paper towels.
- Cut avocado and cucumber into long, thin strips.
- Lay a sheet of plastic wrap on sushi rolling mat.
- Place a nori sheet, shiny side down, on the plastic-wrapped mat.
- With wet rice paddle or hands, spread a thin, even layer of sushi rice over nori, leaving a 1-inch border at the top.
- Arrange shrimp tempura, avocado, and cucumber in a line along the bottom edge of rice.
- Using the sushi mat, roll tightly from the bottom, pressing gently to form a roll.
- Seal the edge with a bit of water.
- Use a sharp, damp knife to slice roll into 6–8 pieces.
- Repeat steps for remaining ingredients.
- Serve with soy sauce, wasabi paste, and pickled ginger.
Substitution
Shrimp Tempura Roll from Sushi Roku copycat menu combines crispy shrimp tempura with creamy avocado and refreshing cucumber, wrapped in seasoned sushi rice and nori. If you don't have sparkling water for the tempura batter, cold club soda or chilled seltzer can provide a similar light and airy texture. For those avoiding deep frying, try baking the shrimp coated with a panko breadcrumb mixture to achieve a crunchy finish with less oil. When rolling your sushi, using plastic wrap over the rolling mat helps prevent sticking and keeps your roll neat. Your sushi rice will benefit from resting in a bamboo hangiri or a shallow bowl to cool while absorbing the seasoned vinegar evenly.
Tips
Keep the sparkling water in your tempura batter ice-cold to ensure a light, crispy texture when fried. Avoid overpacking the sushi rice on the nori; a thin, even layer with a 1-inch border prevents sogginess and helps the roll hold together. Use a damp, sharp knife to slice the rolls cleanly without squashing the ingredients. When frying shrimp, maintain oil temperature at 350degF (175degC) to achieve a golden-brown crust without absorbing excess oil.
Nutritions
Shrimp Tempura Roll provides a balance of protein from large shrimp and healthy fats from creamy avocado, making it a nutrient-rich choice. Sushi rice offers carbohydrates for energy, while cucumber adds fiber and essential vitamins such as vitamin K and C. The seaweed wrap contributes iodine and other trace minerals that support thyroid function and overall health. Your meal combines crunchy tempura with fresh vegetables, delivering a satisfying blend of macronutrients and micronutrients in every bite.
Storage
Store your Shrimp Tempura Roll in an airtight container lined with a damp paper towel to maintain moisture and prevent the rice from drying out. Keep it refrigerated at a temperature between 34degF and 40degF (1degC to 4degC) and consume within 24 hours for optimal freshness and flavor. Avoid freezing, as the texture of tempura and avocado will deteriorate significantly upon thawing.
Variation or Alternatives
You can substitute sparkling water in the tempura batter with ice-cold club soda or beer to achieve a similar light and crispy texture. For a healthier twist, consider baking the shrimp tempura at 425degF for 15-20 minutes instead of deep-frying, brushing with a light coat of oil to maintain crispness. Swap the cucumber with julienned carrots or bell peppers for an added crunch and color variation. Use sushi-grade cooked crab or tempura vegetables to make the roll vegetarian while retaining its satisfying texture.
Allergies
Shrimp Tempura Roll contains shellfish, which is a common allergen and can cause severe reactions in individuals allergic to shrimp or other crustaceans. The batter may include egg and wheat flour, both of which are potential allergens for people with egg or gluten sensitivities. Your allergen risk also increases if you have soy allergies due to the soy sauce served alongside this dish.
Why this recipe?
Shrimp Tempura Roll from Sushi Roku is beloved for its perfect balance of crispy tempura shrimp and fresh, flavorful sushi rice wrapped in seaweed. The combination of crunchy texture and savory taste offers a satisfying bite that appeals to both sushi enthusiasts and casual diners. Your attempt to make this dish at home is worth it because replicating the delicate tempura batter and precise rolling technique allows you to enjoy this gourmet experience anytime. Mastering the Shrimp Tempura Roll recipe can elevate your culinary skills and impress guests with restaurant-quality sushi.