Shrimp Tempura Roll
A delightful fusion of flavors and textures, the Shrimp Tempura Roll combines perfectly cooked shrimp, crispy tempura batter, and creamy cream cheese wrapped in sushi rice and nori, making it a must-try for sushi lovers.
Ingredients
Sushi Ingredients
- 2 cups sushi rice Creates a sticky base that holds the roll together.
- 4 large shrimp, peeled and deveined Fresh and succulent shrimp are key to this dish.
- 1/2 cup tempura batter mix Provides that delightful crunch.
- 1/2 cup panko breadcrumbs Adds an extra layer of crispy texture.
- 4 sheets nori Edible seaweed that wraps the sushi.
- 1/2 cup cream cheese, softened Creamy and rich, balancing flavors.
- 1 teaspoon chopped dill Adds a fresh and aromatic note.
- 1 tablespoon chopped parsley Sprinkle for color and freshness.
- 1/4 cup eel sauce Enhances the flavor of the rolls.
- 1 tablespoon mayonnaise Adds creaminess.
- vegetable oil for frying Essential for perfect tempura shrimp.
Optional Ingredients
- sliced avocado For added freshness.
- julienned cucumber For added freshness.
- spicy mayo For a kick of heat.
Instructions
Preparation
- Rinse the sushi rice under cold running water until the water runs clear. Cook the rice according to package instructions. While it’s warm, mix in rice vinegar, sugar, and salt for flavor.
Frying the Shrimp
- Prepare the tempura batter using cold water as directed on the package. Dip the peeled and deveined shrimp into the batter, then coat generously with panko.
- Heat vegetable oil to 350°F (175°C) in a deep skillet, and fry the shrimp for about 2-3 minutes until golden brown and crispy. Drain on paper towels.
Assembling the Roll
- On a bamboo sushi mat, place a sheet of nori shiny side down. Spread a thin layer of seasoned sushi rice over the nori, leaving a 1-inch strip at the top.
- In the center, spread a mixture of cream cheese and dill, followed by crispy tempura shrimp and any optional veggies.
Rolling and Serving
- Carefully roll the sushi away from you while applying gentle pressure to keep the ingredients together. Seal the edge of the nori with a little water.
- Slice the shrimp tempura roll into 6-8 pieces, arranging them on a plate. Serve with eel sauce and mayonnaise for dipping, garnished with parsley.
Notes
Ensure oil is hot enough for crispy texture. Mix wasabi into mayonnaise for a spicy kick. Panko breadcrumbs create the best crunch. Prepare sushi rice a day ahead for optimal texture. Experiment with different fillings.