Shrimp Tempura Roll #SundaySupper

Today is a special day, one it is my birthday and two I get to share a recipe that has been years in the making. You see I am a big sushi fan and when I was at college in Ventura, CA we went out for sushi at least once a week. Good ol’ half price sushi lunch menu made it affordable even for college students. I had such amazing access to it I never thought about making it for myself. But then when my husband and I got together and were living in San Antonio I struggled with not having as easy access to as good of sushi or as affordable. So I decided I wanted to finally try and make it. I got a very thoughtful Christmas gift of a sushi making kit and promised myself and my husband that I would try my hand at it. That was almost 6 years ago, ops. Well I am not sure why exactly it took so long for me to try but all I can say is we were so impressed with this batch that more sushi is in the future very soon. This comes as a bigger blessing now because while it was harder to get access to good sushi in San Antonio compared to California, where I live in the UK there is no good sushi for miles. I am not sure what I was so intimidated by it, while it is a bit of a long process at first it really isn’t that difficult. While mine doesn’t look as perfect as most rolls I am proud of my first attempt.

Today at Sunday Supper we are sharing all things wrapped, from appetizers to dessert.

Shrimp Tempura Roll

About 3 cups prepared sushi rice
1/2 Japanese* cucumber
2 avocados
1/2 lemon
2 nori sheets, cut in half crosswise
8 large shrimp
240 ml (1 c.) egg water (1 cold large egg (40ml) + 200 ml ice water)
240 ml (1 c.) plain flour
Vinegar water for dipping hands
*After doing some research it seems there isn’t a huge difference between Japanese cucumbers and English so I stuck to my regular cucumber
Recipe from Just One Cook Book


Mix together the egg water and the plain flour. Mix well so all the lumps are gone.

Straighten the shrimp, I struggled getting mine as straight as they she got hers. Then dip each shrimp into the batter. In a heavy bottomed pan heat vegetable oil to 170-180C (338-356F). Once the oil is hot drop in the shrimp one at a time being careful to not over crowd. You will probably need to do this in batches.

Set the tempura shrimp on kitchen roll (paper towel) once done.

Cut cucumber lengthwise into thin strips, I actually used my julienne peeler but you can just use a knife.

Cut the avocado in half lengthwise around the seed and twist the two halves until they separate. Remove the pit. Remove the skin and slice the avocado widthwise with the tip of knife. Gently press the avocado slices with your fingers and then keep pressing gently and evenly with the side of knife until the length of avocado is about the length of sushi roll (length of nori seaweed). Squeeze lemon over the avocado to prevent from changing color.

Wrap the bamboo mat with plastic wrap and place half of the nori sheet, shiny side down. Dip your hands in vinegar water and spread the rice over the nori sheet.

Turn it over and put the shrimp tempura and the cucumber strips at the bottom end of the nori sheet.

From the shrimp end, start rolling the nori sheet over the filling tightly and firmly with bamboo mat until the bottom end reaches the nori sheet. Lift the bamboo mat and roll over. Place the bamboo mat over the roll and tightly squeeze the roll.

Remove the bamboo mat to reveal your roll.

Using the side of knife, place the avocado on top of the roll. Place plastic wrap over the roll and then put bamboo mat over. Tightly squeeze the roll until the avocado slices wrap around the sushi. Dont’ squeeze too hard as you don’t want to break the avocado.

Cut the roll into 8 pieces with knife, cleaning the knife after each cut. Remove the plastic wrap on top of the sushi and transfer to a serving plate. Serve as is or with some Unagi Sauce. This makes about 4 rolls.

 
Starters and Snacks

Entrees and Mains

All things Sweet

Shrimp Tempura Roll
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • About 3 cups prepared sushi rice
  • ½ Japanese* cucumber
  • 2 avocados
  • ½ lemon
  • 2 nori sheets, cut in half crosswise
  • 8 large shrimp
  • 240 ml (1 c.) egg water (1 cold large egg (40ml) + 200 ml ice water)
  • 240 ml (1 c.) plain flour
  • Vinegar water for dipping hands
Instructions
  1. Mix together the egg water and the plain flour. Mix well so all the lumps are gone.
  2. Straighten the shrimp. Then dip each shrimp into the batter. In a heavy bottomed pan heat vegetable oil to 170-180C (338-356F). Once the oil is hot drop in the shrimp one at a time being careful to not over crowd. You will probably need to do this in batches.
  3. Set the tempura shrimp on kitchen roll (paper towel) once done.
  4. Cut cucumber lengthwise into thin strips, I actually used my julienne peeler but you can just use a knife.
  5. Cut the avocado in half lengthwise around the seed and twist the two halves until they separate. Remove the pit. Remove the skin and slice the avocado widthwise with the tip of knife. Gently press the avocado slices with your fingers and then keep pressing gently and evenly with the side of knife until the length of avocado is about the length of sushi roll (length of nori seaweed). Squeeze lemon over the avocado to prevent from changing color.
  6. Wrap the bamboo mat with plastic wrap and place half of the nori sheet, shiny side down. Dip your hands in vinegar water and spread the rice over the nori sheet.
  7. Turn it over and put the shrimp tempura and the cucumber strips at the bottom end of the nori sheet.
  8. From the shrimp end, start rolling the nori sheet over the filling tightly and firmly with bamboo mat until the bottom end reaches the nori sheet. Lift the bamboo mat and roll over.
  9. Place the bamboo mat over the roll and tightly squeeze the roll.
  10. Remove the bamboo mat to reveal your roll.
  11. Using the side of knife, place the avocado on top of the roll. Place plastic wrap over the roll and then put bamboo mat over. Tightly squeeze the roll until the avocado slices wrap around the sushi. Dont' squeeze too hard as you don't want to break the avocado.
  12. Cut the roll into 8 pieces with knife, cleaning the knife after each cut. Remove the plastic wrap on top of the sushi and transfer to a serving plate. Serve as is or with some Unagi Sauce.

This entry was posted in #SundaySupper, Japanese, Main Course, Seafood. Bookmark the permalink.

26 Responses to Shrimp Tempura Roll #SundaySupper

  1. Stacy says:

    Happy, happy birthday, Laura! Your sushi came out beautifully! You remind me that I haven’t made it in ages and I don’t know why. As you’ve discovered, it’s not that hard.

    I was fortunate to be taught years ago by a group of Japanese moms from the International School of Kuala Lumpur when my girls attended the school. We had a PTA-run parent ed program and those who could teach, taught and the rest of us took the classes. It was great fun!

  2. Happy Birthday! Love having you around the family table on this special day — what a great way to celebrate — with fantastic Sushi.

  3. Manu says:

    I love sushi too and I love making it at home! Your shrimp tempura roll looks amazing!

  4. Beautiful! And Happy Birthday! I make a tedious trip to Downtown Denver just for shrimp tempura rolls. I’d love to try and make them at home. Pinned.

  5. All I can say is yum! I’m not a sushi fan, but I do love shrimp tempura! What a great, great recipe!

  6. Happy Birthday! I pinned this but I really want to eat this stat.

  7. Happy Birthday! I love how easy you made this look… I’m feeling inspired to give it a whirl… thanks!:)

  8. HAPPY BIRTHDAY!

    These look so good I love that made look easy and I may try to do this :)

  9. Christy says:

    Great job! Your sushi rolls look perfect!

  10. Liz says:

    Your shrimp tempura roll looks amazing!!! I could eat the whole batch…no problem.

    P.S. Happy, happy birthday!!!

  11. Tara says:

    Happy Birthday!! This is one of my favorite rolls and you did an amazing job. Simply lovely!!

  12. Renee says:

    Happy Birthday! I love sushi and this is one of my favorite rolls when I want some crunch. Wishing we could all sit at a big table and enjoy all our dishes together and celebrate your birthday.

  13. I love shrimp tempura rolls. Love them! I would never be so daring as to make them at home, but you make it look so easy! Sushi restaurants better watch out!

  14. Happy Birthday! I know that you are supposed to be getting the presents but I am very happy that you shared THIS delicious present with us.

  15. Very impressive…and tasty, I’ll bet!

  16. Oh yes please! I haven’t had sushi in forever. I would have to omit the avocado, as I have developed an pretty serious allergy to them recently, but I wil just double up on the shrimp then :)

  17. Shannon R says:

    Wow, that’s so pretty! What a great job, and Happy Birthday too!

  18. I hope you had a wonderful birthday yesterday and did something special for yourself! Your tempura rolls are beautiful!!! Great job!!!

  19. Julie says:

    I should try making sushi again – my last rolling attempt failed miserably. Your’s looks nice!

  20. Our sushi-loving family would love this!

  21. Shaina says:

    I made sushi a few times and was so surprised at how much easier it was than I thought. Mine definitely didn’t look as pretty as yours does though, looks like I need to work at it! Haha

  22. Happy belated birthday, Laura! I’m so impressed with your shrimp tempura roll. That looks better than what I get at some of the restaurants in town! You’re amazing for making your own. I’ve only ever tried once, in elementary school with my class. Needless to say, it wasn’t a success.

  23. Happy belated birthday! These look great and I love the addition of avocado!

  24. Melanie says:

    Can I tell you how much I love tempura? LOVE! This looks amazing!

  25. Happy birthday!! (A little late now I think…)

    This is my favorite kind of sushi, thank you for making this! I have never made sushi at home, but you may have just inspired me to try it. :)

  26. You did a GREAT job with your first sushi! Hope you had a delicious birthday.
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