Shrimp Tempura Roll
A delightful fusion of flavor and texture, Shrimp Tempura Roll is a simple yet elegant Japanese dish featuring crispy shrimp wrapped in sushi rice and cream cheese.
Ingredients
For the sushi roll
- 2 cups sushi rice soft and slightly sticky
- 4 large shrimp, peeled and deveined providing the sweet sea flavor
- 1/2 cup tempura batter mix crucial for that signature crispiness
- 1/2 cup panko breadcrumbs adding extra crunch to your shrimp
- 4 sheets nori providing a savory wrap
- 1/2 cup cream cheese softened for a creamy texture
- 1 teaspoon chopped dill for a fresh herb accent
- 1 tablespoon chopped parsley for a pop of color
- 1/4 cup eel sauce slightly sweet and umami-rich
- 1 tablespoon mayonnaise for a creamy touch
- as needed cups vegetable oil for frying
- as desired sliced avocado optional for extra flavor
- as desired julienned cucumber optional for extra flavor
- as desired spicy mayo optional for extra flavor
Instructions
Preparation
- Rinse the sushi rice under cold water until the water runs clear, then cook according to package instructions.
- Season the cooked rice with a mixture of rice vinegar, sugar, and salt.
Cooking
- Prepare tempura batter by mixing the batter mix with cold water to achieve a smooth consistency.
- Coat each shrimp in the batter, then dip in panko breadcrumbs.
- Fry the shrimp in heated vegetable oil for about 2-3 minutes until golden brown and crispy.
- Drain the fried shrimp on paper towels to remove excess oil.
Assembly
- On a bamboo mat covered with plastic wrap, lay down a sheet of nori.
- Spread sushi rice on the nori, leaving about an inch at the top edge.
- Add cream cheese and tempura shrimp, along with optional extras like avocado or cucumber.
- Roll the sushi tightly from the bottom, sealing the edge with a little water.
- If desired, coat the entire roll in tempura batter and panko, then fry briefly.
- Slice the roll into 6-8 pieces and serve drizzled with eel sauce and mayonnaise.
Notes
To elevate the flavor, consider adding spicy mayo or sesame seeds. Avoid overcrowding while frying to maintain crispiness. Use wet hands when handling sushi rice.