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Shrimp Tempura Roll

A delicious sushi roll featuring crispy tempura shrimp, creamy textures, and fresh vegetables, all wrapped in savory seaweed.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 pieces
Course: Main Course, Sushi
Cuisine: Japanese
Calories: 400
Ingredients Method Notes

Ingredients
  

For the sushi roll
  • 2 cups sushi rice Cooked and seasoned with rice vinegar
  • 4 large shrimp Peeled and deveined
  • 1/2 cup tempura batter mix Delivers that sought-after crunch
  • 1/2 cup panko breadcrumbs For extra crispiness and texture
  • 4 sheets nori (seaweed) Essential wrap for the roll
  • 1/2 cup cream cheese Softened for a rich layer
  • 1 teaspoon chopped fresh dill
  • 1 tablespoon chopped fresh parsley For garnish
  • 1/4 cup eel sauce Adds umami and sweetness
  • 1 tablespoon mayonnaise To complement the flavors
  • vegetable oil For frying
  • optional: sliced avocado, julienned cucumber, spicy mayo drizzle For added flavor

Method
 

Preparation
  1. Rinse sushi rice under cold water until the water runs clear. Cook it according to package instructions and season the rice with rice vinegar, sugar, and salt.
  2. Prepare tempura batter according to package instructions using cold water. Dip each shrimp into the batter, coat with panko breadcrumbs, and fry in hot oil until golden brown.
Assembly
  1. On a bamboo mat covered in plastic wrap, lay a sheet of nori shiny side down. Spread sushi rice evenly over the nori, leaving a strip at the top.
  2. Spread cream cheese mixed with fresh dill in the center, then place crispy tempura shrimp on top along with optional vegetables.
  3. Roll the sushi tightly using the bamboo mat, sealing the nori with water.
Final Cooking
  1. For extra crispiness, coat the outside of the roll with tempura batter and panko breadcrumbs, then fry briefly until golden brown. Drain on paper towels.
  2. Slice the roll into 6-8 pieces and serve on a plate, drizzled with eel sauce and mayonnaise, garnished with parsley.

Notes

Store leftovers in an airtight container for up to 24 hours. Reheat the shrimp in an oven for crispiness. For a healthier option, consider using brown rice or quinoa.