Easy, tasty, delicious and deep-fried! These Shrimp Tempura Rolls are a great addition to any dinner party!
These Shrimp Tempura Rolls are a fun and easy flavorful recipe that feeds a crowd and saves you serious money on having to go out to the restaurant to get your “sushi” fix.
So we got a new Asian food market in our town! Do you know how excited I was, I visited it twice in two days and just kept buying things. If you haven’t concluded from previous posts like these Stir-Fried Mongolian Noodles, Fried Rice and Sweet and Sour Chicken, we are big ethnic take-out fans! We frequent our local Chinese restaurant more often than I would like to admit.
Well we were having a little get together and I’ve always been fascinated with sushi that I just had to give it a whirl. BUT my neighbor and I got into a debate about these delicious little tempura shrimp rolls that since it is not raw fish, it is not actual sushi. So I called it un-sushi instead…or just easier to be called Shrimp Tempura Rolls. But it was more or less referred to as heaven the night we served it!
I have never been a huge fan of fish to begin with so these have always been what has appealed to me most when we hit our take-out spot since it was shrimp first and foremost, but secondly because it is battered and deep-fried! If it’s deep-fried it’s pretty much a done deal that I will eat it and love it.
Now they may look time-consuming, which they may be to someone who has never worked with nori before but once you get the hang of it it’s easy peasy on out! I was lucky enough that the gal at the Asian food market wrapped my sushi mat up for me before I left the store. They have such amazing customer service there that I can’t wait to go back next time and browse around more!
Shrimp Tempura Rolls
TO MAKE RICE
- 2 cups sushi or short grain rice
- 2 cups water
- 2 Tbs rice vinegar
- 2 Tbs sugar
- 1 Tbs salt
- 1 lb jumbo shrimp peeled, deveined and tail off
- 1 cup tempura batter
- 4 sheets or nori
- 1/2 avocado sliced into small strips
- 4 oz cream cheese sliced into small strips
- 1/2 cucumber sliced into small strips
- 1/2 cup mayo
- 1-2 Tbs sriracha
- 1/2 tsp sesame oil
- Place rice in bowl and cover with cool water and swirl around to wash off, drain. Repeat until water runs clear.
- Cook rice in rice cooker or on stove top according to package directions.
- Once the rice is done cooking add to a large bowl or baking sheet, in small bowl add your rice vinegar, sugar and salt and heat on high for about 15-20 seconds. Pour over rice and toss to coat, let sit until cool.
- Meanwhile, heat your deep fryer to 375.
- Mix up your tempura batter and dunk shrimp in batter and add to deep fryer and cook until golden brown, set aside.
- Once rice is cool grab your sushi mat and place a sheet of nori shiny side up.
- Add about 3/4 cup of your sushi rice on top or nori and spread out until it covers the sheet.
- Flip your sheet over so your rice face down (I spray my lined mat with cooking spray to ensure it doesn't stick, you could also coat with sesame oil).
- Place about 3 pieces of your shrimp tempura across the center, layer with a few strips of each of your cucumber, avocado and cream cheese.
- Using your sushi mat, bring one end up and start to roll towards the opposite side, compressing the insides so you get a tight seal, continue to roll until it forms a long log, remove and set on plate or tray until all are finished.
- Repeat 3 more times.
- Using a sharp wet knife cut your sushi into equal pieces, you will get about 8 a roll depending on how thick you cut them.
- Mix all ingredients together in small bowl adding 1 Tbs of sriracha sauce at a time for desired heat. Cover and refrigerate unused portion.
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.Nutrition Disclaimer