Table of Contents
Crunchy Shrimp Tempura Sushi Roll
Let’s bring the sushi restaurant home. The Crunchy Shrimp Tempura Sushi Roll is one of the most popular rolls worldwide—and for good reason. It’s the perfect combination of crispy, airy tempura-battered shrimp, creamy avocado, refreshing cucumber, and seasoned sushi rice, all wrapped in nori and topped with sesame seeds.
The genius of this roll is the textural contrast. You get that satisfying crunch from the tempura shrimp paired with the smooth, buttery avocado and the cool snap of cucumber. Many versions are made “inside-out” (uramaki), meaning the rice is on the outside coated with sesame seeds, creating a stunning presentation. Drizzle it with spicy mayo or eel sauce, and you have a restaurant-quality roll that will impress anyone at your table.
Let’s roll.
Why You’ll Love This Recipe
- Restaurant Quality at Home: You can make authentic sushi rolls without needing years of training—just a little patience and the right technique.
- That Tempura Crunch: The light, crispy batter on the shrimp is the star. It provides an addictive texture that contrasts beautifully with the soft rice and vegetables.
- Customizable: Add cream cheese for richness, imitation crab for extra seafood, or jalapeños for heat.
- Fun Activity: Making sushi at home is a great hands-on activity for date nights or family dinners.
Ingredients
Here is your shopping list for 4-5 sushi rolls.
For the Sushi Rice:
For the Shrimp Tempura:
For Assembly:
Step-by-Step Instructions
1. Make the Sushi Rice
Rinse the sushi rice under cold water until the water runs clear (this removes excess starch). Cook according to package directions or in a rice cooker with 2 cups water.
Once cooked, transfer the rice to a large bowl. While it’s still hot, fold in the seasoned rice vinegar using a slicing motion (don’t stir or the rice will become mushy). Fan the rice while mixing to cool it down quickly and make it glossy. Let it cool to room temperature.
2. Prep the Shrimp
If using frozen pre-cooked tempura shrimp, bake or air-fry according to package directions (usually 400°F for 8-10 minutes). Skip to step 4.
If making fresh tempura: Pat the shrimp dry. Make a few shallow cuts on the underside of each shrimp to prevent curling. Dust each shrimp lightly in all-purpose flour.
3. Make and Fry the Tempura
Mix the tempura batter according to package directions (usually just add ice-cold water and stir gently—lumps are okay!). Do not overmix or the batter will be heavy.
Heat vegetable oil in a pot to 350°F (test by dropping a bit of batter in—it should sizzle and rise to the top).
Holding each shrimp by the tail, dip it into the batter, let excess drip off, then carefully lower into the hot oil. Fry for 2-3 minutes until golden and crispy. Remove and drain on paper towels.
4. Prep the Fillings
Slice the avocado into thin wedges. Cut the cucumber into thin matchstick strips. If using cream cheese or making a spicy crab mixture, prep those now.
5. Set Up Your Rolling Station
Cover a bamboo sushi mat (makisu) with plastic wrap (this prevents rice from sticking).
Prepare a small bowl of tezu (hand water): mix 1½ cups water with 1 tsp rice vinegar. This keeps your hands from sticking to the rice.
6. Assemble the Roll (Inside-Out Style)
Place a nori sheet shiny-side down on the plastic-wrapped mat.
With wet hands, grab a handful of sushi rice and spread it evenly over the entire nori sheet, leaving a ½-inch border at the top. Press gently—don’t smash.
Sprinkle sesame seeds over the rice.
Flip the nori over so the rice is now facing down on the plastic wrap and the nori is facing up.
7. Add the Fillings
Along the bottom third of the nori (closest to you), lay out: 2 pieces of tempura shrimp (cut in half lengthwise if they’re very large), 2-3 cucumber strips, 2-3 avocado slices, and any optional fillings like cream cheese or spicy crab.
8. Roll It Up
Using the sushi mat, lift the edge closest to you and fold it over the fillings. Tuck and compress the ingredients tightly as you roll away from yourself. Keep rolling until you reach the end of the nori.
Give the roll a final gentle squeeze with the mat to seal and shape it.
9. Slice and Serve
Using a very sharp knife (wipe it with a damp towel between cuts), slice the roll into 8 equal pieces. Wetting the knife prevents it from sticking to the rice.
Arrange the pieces on a plate. Drizzle with spicy mayo and eel sauce. Garnish with extra sesame seeds or tobiko (fish roe) if desired.
Tips for Success
- Keep Rice at Room Temp: Warm rice spreads easier, but too-hot rice will make the nori soggy. Let it cool to room temperature before rolling.
- Don’t Overfill: The #1 beginner mistake is adding too much filling. If you overstuff, the roll won’t close properly and will burst when you cut it.
- Ice-Cold Batter: For the crispiest tempura, keep the batter ice-cold and don’t overmix it. Lumps are fine—they actually create a lighter texture.
- Sharp Knife is Key: A dull knife will squish your beautiful roll. Use a sharp blade and clean it between every cut.
Variations & Substitutions
- Godzilla Roll (Deep-Fried): After assembling the roll, dust it in flour, dip the entire roll in tempura batter, and deep-fry it for 3 minutes until golden. Cut and drizzle with spicy mayo.
- Dragon Roll: Top the tempura roll with thin slices of avocado arranged like scales, then drizzle with eel sauce.
- Spicy Tuna Addition: Add a layer of spicy tuna (diced raw tuna mixed with sriracha mayo) inside the roll for extra seafood.
- Vegetarian Version: Replace the shrimp with tempura sweet potato, zucchini, or shiitake mushrooms.
What to Serve With It
- Miso Soup: A warm, savory soup balances the cold, crunchy sushi.
- Edamame: Steamed and salted edamame is the classic starter.
- Ginger and Wasabi: Pickled ginger cleanses the palate between bites; wasabi adds heat.
- Sake or Green Tea: Traditional drink pairings for sushi.
Storage & Reheating
- Best Fresh: Sushi is best eaten immediately. The tempura will lose its crunch after a few hours.
- Fridge (Not Ideal): If you must store it, wrap tightly in plastic wrap and refrigerate for up to 4 hours. The rice will harden in the fridge.
- Do Not Freeze: Freezing ruins the texture of both the rice and the tempura.
Nutrition Facts
(Estimates per roll, 8 pieces)
| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 18g |
| Carbohydrates | 52g |
| Fat | 12g |
| Fiber | 3g |
Diet Suitability: Can be made Gluten-Free with GF tempura batter and tamari.
Common Mistakes to Avoid
- Pressing the Rice Too Hard: Rice should be spread gently in a thin layer. If you press too hard, the roll will be dense and heavy.
- Wet Fillings: If your cucumber or avocado is wet, pat it dry. Excess moisture will make the roll soggy and difficult to cut.
- Cutting with a Dirty Knife: Rice sticks to the blade. Wipe the knife with a damp towel after every single cut for clean slices.
FAQ
Q: Can I use pre-cooked frozen shrimp tempura?
A: Absolutely! This is a huge time-saver. Just bake or air-fry them according to the package and use immediately.
Q: Do I need a bamboo sushi mat?
A: It helps a lot, but you can roll sushi using a thick kitchen towel wrapped in plastic wrap if needed.
Q: Why is my tempura batter soggy?
A: The oil wasn’t hot enough. Use a thermometer to ensure the oil is at 350°F. Also, make sure the batter is ice-cold.
Q: Can I make sushi rice ahead of time?
A: You can make it 2-3 hours ahead. Cover it with a damp towel to prevent it from drying out, and keep it at room temperature—never refrigerate sushi rice.
Conclusion
This Crunchy Shrimp Tempura Sushi Roll is a showstopper. The combination of crispy tempura, creamy avocado, and tangy rice wrapped in nori is simply irresistible. Once you master the rolling technique, you’ll be making sushi nights a regular tradition in your home.
If you loved this sushi roll, try my Pizza Protein Bowl or Bang Bang Shrimp Bites next!
Crunchy Shrimp Tempura Sushi Roll
A delightful Japanese-inspired sushi roll where crispy shrimp tempura meets seasoned sushi rice and nori, creating a perfect blend of textures and flavors that will impress your guests.
Ingredients
- Fresh shrimp
- Sushi rice
- Nori sheets
- Tempura batter mix
- Vegetable oil
- Rice vinegar
- Sugar
- Salt
- Soy sauce
- Avocado (optional)
- Cucumber (optional)
- Sesame seeds (optional)
Directions
-
Prepare the sushi rice by washing and cooking it, then season with rice vinegar, sugar, and salt.
-
Prepare the shrimp by removing shells, deveining, dipping in tempura batter, and frying in hot oil until crispy.
-
Place a nori sheet on a sushi mat, spread seasoned rice, and add shrimp, avocado, cucumber in the center.
-
Roll the sushi tightly, slice into pieces, and serve with soy sauce, wasabi, and pickled ginger.
-
Enjoy the Crunchy Shrimp Tempura Sushi Roll!
