Shrimp Tempura Roll
A delicious sushi roll featuring crispy tempura shrimp and creamy cream cheese, perfect for sushi lovers and beginners alike.
Ingredients
Sushi Ingredients
- 2 cups sushi rice Short-grain rice that becomes sticky.
- 4 large peeled and deveined shrimp Juicy and plump for best flavor.
- 1/2 cup tempura batter mix Creates a light, crispy coating.
- 1/2 cup panko breadcrumbs Provides an ultimate crispy texture.
- 1/2 cup softened cream cheese Rich and creamy.
- 1 teaspoon chopped dill For enhanced flavor.
- 1 tablespoon chopped parsley Offers freshness and color.
- 4 sheets nori Wraps sushi tightly.
- 1/4 cup eel sauce Adds depth of flavor.
- 1 tablespoon mayonnaise Pairs deliciously with sushi.
- vegetable oil for frying To create the perfect crispiness.
- optional: sliced avocado, julienned cucumber Adds creaminess and freshness.
Instructions
Preparation
- Rinse sushi rice under cold water until the water runs clear to remove excess starch.
- Cook the sushi rice according to package instructions. Mix in rice vinegar, sugar, and salt when cooked.
- Prepare tempura batter by mixing batter mix with cold water until smooth. Coat shrimp in batter and roll in panko.
Cooking
- Heat vegetable oil in a pan to about 350°F (175°C). Fry shrimp for 2-3 minutes until golden brown, then drain on paper towels.
Assembly
- Lay a sheet of nori on a bamboo sushi mat, shiny side down. Spread sushi rice evenly over nori, leaving a gap at the top.
- In the center, add cream cheese and crispy tempura shrimp. Optionally include avocado or cucumber.
- Roll sushi tightly away from you, applying gentle pressure. Seal the edges with water.
Serving
- Slice the roll into 6-8 pieces. Drizzle with eel sauce and mayonnaise. Garnish with chopped parsley.
Notes
Allow sushi rice to cool before assembling to prevent soggy nori. Ensure oil temperature is correct for frying.