Shrimp Tempura Roll
A delightful fusion of flavors, combining crispy tempura shrimp with creamy cream cheese, all wrapped in nori for a visually appealing sushi roll.
Ingredients
For the sushi base
- 2 cups sushi rice Rinsed and cooked
- 1 tablespoon sugar For seasoning the rice
- 1 teaspoon salt For seasoning the rice
- 1 tablespoon rice vinegar For seasoning the rice
For the filling
- 4 large shrimp, peeled and deveined Main ingredient
- 1/2 cup cream cheese, softened Adds creaminess
- 1 teaspoon chopped fresh dill For flavor
- 1 tablespoon chopped parsley For flavor and garnish
- 1/4 cup eel sauce For drizzling on top
- 1 tablespoon mayonnaise Optional, for serving
- 1/2 cup tempura batter mix For coating the shrimp
- 1/2 cup panko breadcrumbs For extra crunch
- 1 sheets nori For wrapping the sushi
- Optional: Sliced avocado, julienned cucumber, spicy mayo For extra filling and flavor
Instructions
Preparation
- Rinse 2 cups of sushi rice under cold water until the water runs clear.
- Cook the rice according to package instructions and mix in rice vinegar, sugar, and salt once cooked.
- Prepare the tempura batter by mixing the tempura batter mix with cold water as directed on the package.
Cooking Shrimp
- Dip the peeled and deveined shrimp in the tempura batter until thoroughly coated.
- Coat the shrimp with panko breadcrumbs for extra crunch.
- Heat vegetable oil in a pan to 350°F and fry the shrimp until golden brown and crispy, about 2-3 minutes.
- Drain the shrimp on paper towels to remove excess oil.
Assembly
- Lay a sheet of nori shiny side down on a bamboo mat.
- Spread a thin layer of the seasoned sushi rice over the nori, leaving a 1-inch strip at the top.
- Place a mixture of softened cream cheese and chopped dill, followed by crispy tempura shrimp and optional vegetables.
- Roll the sushi tightly using the bamboo mat and seal the edges with a bit of water.
- Optionally coat the outside of the roll with tempura batter and panko before briefly frying it to enhance crunch.
Serving
- Slice the roll into 6-8 pieces and serve drizzled with eel sauce and a dollop of mayonnaise, garnished with fresh parsley.
Notes
Use cold water for the tempura batter for a lighter texture. Experiment with fillings like julienned vegetables or sriracha in mayonnaise for a spicy dip. Store leftovers in an airtight container in the refrigerator and consume within a day.