BEST Tempura Shrimp Sushi Roll

tempura shrimp

🥗Healthier: grilled shrimp

💰Cheaper: cooked shrimp

Grilled shrimp reduces calories while maintaining flavor.

sushi rice

🥗Healthier: brown rice

💰Cheaper: white rice

Brown rice adds fiber and nutrients.

nori sheets

🥗Healthier: lettuce leaves

💰Cheaper: spinach leaves

Lettuce provides a fresh, low-calorie wrap.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium option is better for health.

Make the mustard mayo by mixing Japanese hot mustard into mayonnaise.

Prepare the avocado by cutting it in half around the pit, twisting to free one side, and removing the pit with a knife. Peel both halves and slice each into 7 or 8 wedges, squeezing lemon juice on them to prevent browning.

Slice the lettuce leaves in half and remove the stems for even rolling.

Peel the shrimp by grabbing the legs and removing the shell, leaving the last segment intact for the tail. Remove the telson from the tail.

Wash the shrimp in cold water to remove any residue and dry thoroughly with paper towels to prevent spattering during frying.

Devein the shrimp by inserting a toothpick into the back and scooping out the vein. Cut slits up the belly side of the shrimp and press to straighten them.

Dust the shrimp with a generous coating of flour.

Make the batter by mixing ice cold water with cake flour, whisking until just combined to avoid toughness.

Prepare a wire rack lined with paper towels for draining the fried shrimp.

Preheat vegetable oil to 360 degrees Fahrenheit (180 Celsius) for frying.

Coat each shrimp in batter and lower it into the oil, ensuring they aren't sticking together. Fry for about 2 minutes, turning occasionally until cooked through.

Transfer the shrimp to the paper towel-lined rack to drain. Optionally, double-fry for extra crispiness, but note it may dry out the shrimp.

Prepare a bowl of water mixed with rice vinegar (tezu) to prevent rice from sticking to hands.

Cover a makisu with plastic wrap and place a sheet of nori on it.

Wet fingers with tezu and grab a handful of sushi rice, spreading it evenly over the nori, leaving a border.

Spread a thin layer of tobiko across the bottom half of the rice.

Flip the nori over and line up two halves of lettuce below the center.

Stagger avocado wedges on top of the lettuce, then place two shrimp tempura with tails facing outwards.

Spread spicy mayo on top of the tempura.

Roll the sushi by lifting the bottom edge of the makisu over the filling until the rice meets the nori on the other side, then continue rolling until complete.

Apply even pressure across the mat to finalize the shape of the roll, then unwrap and remove the makisu.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens