How do I keep the shrimp crisp

Fry the shrimp right before you roll and drain them on a rack. Rolling them warm and crisp keeps the crunch through to the plate.

Can I use store-bought tempura shrimp

Yes. Frozen tempura shrimp baked until crisp work well and save the frying step on a busy night.

What oil is best for frying tempura

A neutral oil with a high smoke point such as vegetable or canola holds 350F well and keeps the batter light.

Is there raw fish in this roll

No. The shrimp is fried and the avocado and cucumber are fresh, so the whole roll is cooked or ready to eat.

Shrimp Tempura Roll

Name: Shrimp Tempura Roll
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 16 pieces
Cuisine: Japanese
Ingredients: 2 cups sushi rice, cooked and seasoned; 2 nori sheets; 6 large shrimp, peeled and deveined; 1/2 cup tempura batter; Oil, for frying; 1/2 cucumber, cut into thin strips; 1 avocado, sliced thin; 2 tablespoons eel sauce; Soy sauce, for serving; Pickled ginger and wasabi, for serving

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Shrimp Tempura Roll

A shrimp tempura roll wraps crisp fried shrimp with cucumber and avocado for crunch in every bite. The shrimp is battered and fried first, then rolled while still crisp. This recipe makes two rolls, about 16 pieces, in around 45 minutes once the rice is ready.

Prep25 min

Cook20 min

Total45 min

Serves2

Makes16 pieces

LevelMedium

Ingredients

2 cups sushi rice, cooked and seasoned
2 nori sheets
6 large shrimp, peeled and deveined
1/2 cup tempura batter
Oil, for frying
1/2 cucumber, cut into thin strips
1 avocado, sliced thin
2 tablespoons eel sauce
Soy sauce, for serving
Pickled ginger and wasabi, for serving

Directions

Heat 2 inches of oil to 350F. Dip the shrimp in tempura batter and fry until golden and crisp, about 2 minutes. Drain on a rack.
Lay one nori sheet shiny side down on a bamboo mat. With damp hands, spread half the rice over it, leaving a 1-inch strip bare at the top.
Lay three fried shrimp, cucumber, and avocado in a line across the lower third of the rice.
Lift the edge of the mat and roll away from you, pressing firmly to tuck the filling tight. Seal the bare strip against the roll.
Wet a sharp knife and slice each roll into 8 even pieces, cleaning the blade between cuts.
Drizzle with eel sauce and serve with soy sauce, pickled ginger, and wasabi.

Tips and variations

Fry the shrimp just before rolling so they stay crisp inside the roll.
Keep the oil at 350F. Too cool and the batter turns greasy, too hot and it burns.
Let the shrimp drain on a rack, not a paper towel, so the bottoms stay crunchy.
Leave a little shrimp tail poking out the end of the roll for a classic look.

Roll it at home with the Sushi Kit

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Common questions

How do I keep the shrimp crisp: Fry the shrimp right before you roll and drain them on a rack. Rolling them warm and crisp keeps the crunch through to the plate.
Can I use store-bought tempura shrimp: Yes. Frozen tempura shrimp baked until crisp work well and save the frying step on a busy night.
What oil is best for frying tempura: A neutral oil with a high smoke point such as vegetable or canola holds 350F well and keeps the batter light.
Is there raw fish in this roll: No. The shrimp is fried and the avocado and cucumber are fresh, so the whole roll is cooked or ready to eat.