Description
A delightful sushi roll combining crispy tempura shrimp with avocado and fluffy sushi rice, perfect for impressing guests or enjoying a fun meal at home.
Ingredients
Scale
- 2 cups sushi rice
- 2 1/2 cups water
- 1/4 cup rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 4–6 large shrimp, peeled and deveined
- 1 cup tempura batter mix
- Vegetable oil for frying
- Nori (seaweed) sheets
- 1 avocado, sliced
- Soy sauce for serving
- Wasabi and pickled ginger for garnish
Instructions
- Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and water in a rice cooker. Cook according to the rice cooker instructions.
- Mix the rice vinegar, sugar, and salt in a small bowl until dissolved, then gently fold this mixture into the warm rice. Allow the rice to cool to room temperature.
- Heat vegetable oil in a deep pan or fryer for frying. Prepare the tempura batter according to the package instructions. Dip each shrimp into the tempura batter, coating well. Lower the shrimp into the hot oil and fry until golden brown and crispy, approximately 2-3 minutes. Remove and drain on paper towels.
- Place a sheet of nori on a bamboo sushi mat. Spread a thin layer of sushi rice over the nori, leaving a small border at the top edge. Add tempura shrimp and slices of avocado in the center. Roll the sushi tightly, sealing the edge with water. Slice into bite-sized pieces and serve with soy sauce, wasabi, and pickled ginger.
Notes
Use fresh, high-quality ingredients for the best flavor. Ensure your oil is hot enough before frying, and avoid overcrowding the pan.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 roll
- Calories: 450
- Sugar: 1g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 174mg