Skip the takeout and learn how to make a delicious homemade Shrimp Tempura Roll! Flavorful sushi rice is wrapped up with crispy fried shrimp, creamy avocado, and fresh cucumber inside nori sheets. Enjoy with yum yum sauce or spicy mayo for sushi night in the comfort of your own home!
Wash the shrimp and pat them dry. Make a small slit on the back of each shrimp to prevent them from curling up while frying.
In the first bowl, place the cornstarch. In the second bowl, whisk the egg with water and add flour and salt to create the batter. Set the bowls aside.
Coat each shrimp with cornstarch first, then dip them into the batter, ensuring they are fully coated.
Deep fry the shrimp in hot oil until they turn golden and crispy. Once fried, set the shrimp aside.
Prepare the sushi rice according to the package instructions. Once cooked, transfer the rice to a bowl.
Add rice vinegar, sugar, and salt to the cooked rice. Mix well to incorporate the seasonings into the rice.
Place a cling wrap over a sushi mat to prevent sticking.
Lay a sheet of Nori on top of the cling wrap.
Dip your hands in water to prevent sticking, then spread the sushi rice evenly over the Nori sheet.
Flip the Nori sheet to the other side so that the rice is facing down, and arrange the shrimp, cucumber slices, and avocado along the length of the Nori sheet.
Using the sushi mat, tightly roll the Nori sheet and fillings into a compact sushi roll. Allow it to rest for 5 minutes.
Using a sharp knife, cut the sushi roll into 6-8 bite-sized pieces.
Sprinkle chopped green onions on top of the sushi rolls for garnish.
Serve the shrimp sushi rolls and enjoy!
Notes
Storage: For crispy shrimp, we recommend serving this immediately. However, it will keep fresh in an airtight container in the fridge for about 1-2 days.