With crunchy shrimp tempura, creamy avocado, and spicy Japanese mayonnaise, this Shrimp Tempura Roll is a delicious cooked sushi recipe you can make at home.
FOR TEMPURA SHRIMP 320 grams shrimp (10 shrimp) 2/3 cup water 45 grams cake flour 100 grams cake flour (~3/4 cup) Vegetable oil for frying FOR TEMPURA SUSHI ROLL 1 batch prepared sushi rice 5 full sheets nori 1 avocado (sliced into wedges) 5 leaves lettuce 1/4 cup Japanese mayonnaise 2 teaspoons Japanese hot mustard 75 grams tobiko (optional)
Cut slits in the underside of the shrimp and then flip them over and press with your thumbs to straighten them out. This keeps them from curling.
Dust the shrimp with flour.
Whisk the cake flour with the ice water to form a batter. Don't overmix.
Dip the shrimp in the tempura batter and lower them in a pot of oil that's been preheated to 360°F (180°C).
Fry the shrimp until crisp, about 2 minutes. When they're done, transfer them to a paper towel lined rack to drain.
To retain the crispness of the tempura, you can fry them a second time once they've cooled a bit until they crisp up again.
Mix the mayonnaise with the hot mustard.
Cover a sushi mat with plastic wrap and put a full sheet of nori on it. Spread a column of prepared sushi rice along the top edge of the nori.
Pick and place the rice down to the bottom edge of the nori to make a thin, even layer.
Spread a thin layer of tobiko over the bottom half of the rice.
Grab the corners of the nori closest to you and flip the sheet up and over so the corners end up furthest from you.
Spread a few strips of lettuce and avocado just below the midline of the nori.
Place two pieces of shrimp tempura on the lettuce with the tails facing outwards.
Roll the sushi mat up and over the fillings until the edge of the rice meets the nori on the other side. Give it a squeeze to compress the fillings.
Grab the edge of the mat and continue rolling the roll the rest of the way.
Press the roll on all sides with even pressure to give the roll it's final shape.
Use a long sharp knife to slice the sides off of the roll. Cut the remaining part of the roll in half and line them up. Cut these into thirds.