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.