There are crispy shrimp, avocado, and cucumber in this shrimp tempura roll recipe. It is all wrapped up in seasoned rice. Making sushi at home is actually quite fun and easy to do!.
While I used to love going to restaurants to eat sushi, now that I know how to make it myself, I make it at home for my family instead. For an extra special treat, serve your shrimp tempura roll with Japanese cucumber salad and yum yum sauce to dip it in.
I love sushi so much, but Japanese restaurants around here are crazy expensive! Every time we go out for sushi, it costs at least $60 for two people. I chose to learn how to make sushi at home and began with this shrimp tempura roll. What surprised me about making sushi is how easy it is. This roll was my very first attempt; not bad, huh?
Shrimp tempura roll is one of the most beloved and well-known kinds of sushi here in the US. Its craveworthy combination of flavors and textures from the crispy fried shrimp creamy fillings and sticky rice makes it an irresistible appetizer or meal.
But if you’re new to sushi, you may be wondering – is shrimp tempura roll cooked or raw?
The short answer is yes, the shrimp tempura and other ingredients in a shrimp tempura roll are fully cooked The only components that are raw are the fresh vegetables like cucumber and avocado.
In this article, we’ll take a deep dive and provide a detailed look at:
- What comprises a shrimp tempura roll
- Why the shrimp and other ingredients are cooked
- Pros and cons of cooked vs raw sushi
- Other kinds of cooked sushi rolls
- How to easily make shrimp tempura rolls at home
What’s Inside a Shrimp Tempura Roll?
A shrimp tempura roll is made up of the following main components:
-
Sushi Rice – This is short grain Japanese rice that has been seasoned with rice vinegar. It’s sticky texture helps hold the roll together.
-
Nori – Dried and toasted seaweed sheets that wrap around the rice and fillings.
-
Shrimp Tempura – Large shrimp that are battered and fried, giving them a crispy coating while keeping the interior juicy. They are sliced in half lengthwise to put in the roll.
-
Fillings – Popular options are avocado, cucumber, cream cheese, imitation crab, and spicy mayo. Vegetables provide crunch and creaminess.
-
Condiments – Ponzu sauce, unagi sauce, teriyaki sauce, and Japanese mayo are often served alongside or drizzled over the top.
So as you can see, the main protein component – the shrimp, is already cooked during the tempura frying process before going into the roll.
Why Are the Shrimp and Other Ingredients Cooked?
There are a few main reasons the shrimp and other ingredients like crab are cooked in a shrimp tempura roll:
Food Safety – Thoroughly cooking seafood eliminates any risks associated with eating raw fish or shellfish. This makes it safe for people who are pregnant, have weakened immune systems, or simply prefer to avoid raw seafood.
Texture – Frying gives the shrimp a wonderfully crunchy, crispy exterior that provides great contrast to the soft sushi rice and creamy avocado. Using imitation crab sticks ensures the filling has a consistent flaky texture.
Flavor – Cooking shrimp brings out their natural sweetness and savoriness, while also adding richness from the fried coating. The imitation crab also has a sweeter, meatier taste than raw crab.
Accessibility – Having cooked components makes shrimp tempura rolls more approachable and palatable for sushi newcomers who may be wary of raw seafood. This opens up sushi to a wider audience.
So cooking the proteins and fillings makes shrimp tempura rolls both safe and appealing to a broad range of sushi lovers.
Pros and Cons of Cooked vs Raw Sushi
While having cooked elements is a plus for some people, others may prefer raw sushi. Here’s a quick look at some of the pros and cons of cooked vs raw sushi:
Cooked Sushi Pros
- Safer for pregnancy, illnesses, weakened immune systems
- Appealing taste and texture from frying, grilling, etc
- More approachable for sushi beginners
Cooked Sushi Cons
- Loses delicate flavors and textures of raw fish
- Fewer healthy omega-3s compared to raw
- Purists argue cooking ruins sushi’s essence
Raw Sushi Pros
- Delicate flavors and velvety texture
- Higher in healthy omega-3 fatty acids
- Traditional style preferred by sushi purists
Raw Sushi Cons
- Risks from bacteria, parasites in raw seafood
- Intimidating for beginners
- Raw texture is unappealing to some
So in the end, it comes down to personal preference. There are good reasons for cooked and raw sushi to exist!
Other Cooked Sushi Rolls
While shrimp tempura rolls are arguably the most popular cooked sushi in the US, there are a number of other cooked rolls you can try:
-
California Rolls – Contains imitation crab along with avocado and cucumber.
-
Crunchy Rolls – Uses fried tempura crumbs to add crunch. Often combine shrimp or crab with cucumber.
-
Dynamite Rolls – Have shrimp tempura and avocado and may also contain crab or cream cheese.
-
Veggie Tempura Rolls – Swap out shrimp for assorted tempura fried vegetables.
-
Unagi (Eel) Rolls – Grilled freshwater eel is a luxurious, rich cooked protein.
So don’t be afraid to explore beyond just shrimp tempura when trying cooked Japanese rolls! There are lots of tasty options to discover.
How to Easily Make Shrimp Tempura Rolls at Home
If you don’t live near a Japanese restaurant, have food allergies/restrictions, or just want to save money, making shrimp tempura rolls at home is a great option.
Here are some tips for easily making restaurant-quality shrimp tempura rolls at home:
-
Use high quality short grain Japanese rice and season it properly with rice vinegar. This is key for the right flavor and texture.
-
Frying the shrimp tempura is hands down the trickiest step. Use ice cold soda water and starch in the tempura batter to ensure the coating gets super crispy.
-
Invest in a bamboo rolling mat which will make tightly rolling the stuffed seaweed a breeze.
-
Don’t skimp on fillings – loaded up rolls beat scrimpy ones any day. Go generous on the avocado, cucumber, crab, cream cheese, etc.
-
Use plastic wrap to cover the rolling mat which prevents the rice from sticking. Game changer!
-
A sharp knife is vital to cleanly slicing the rolled sushi into pieces. A wet blade helps too.
-
Check out this excellent recipe for guidance and details on making perfect shrimp tempura rolls at home.
With a little preparation and practice, you can absolutely make restaurant-quality shrimp tempura rolls in your own kitchen. Share them with friends and family and get ready for some rave reviews!
The Verdict on Shrimp Tempura Rolls
Cooking the proteins makes shrimp tempura rolls safe, approachable for beginners, and gives them signature flavors and textures. However, this means missing out on some benefits of raw sushi.
At the end of the day, shrimp tempura rolls occupy a tasty middle ground in the sushi world. They provide a bridge between raw traditionalist sushi and fully cooked westernized rolls.
Their popularity is undeniable. Crispy, savory shrimp tempura paired with cool creamy vegetables is a combination that pleases a wide range of palates.
So don’t be afraid to try this sushi favorite or even learn how to DIY it yourself. Just know that when you bite into a shrimp tempura roll, you’re definitely sinking your teeth into something that’s fully cooked and ready to enjoy!
How do you make shrimp tempura roll?
For this recipe, you need to find some short grain sushi rice. The rice is the hardest part of making sushi. Sushi rice is pretty easy to find in most of the grocery stores near me, so it shouldn’t be a problem. I also bought some nori seaweed sheets in the Asian food section of my store. I cheated a bit here and used frozen tempura shrimp to make these rolls. I baked them in the oven and it worked out just fine.
These shrimp tempura rolls are filled with tempura shrimp, avocado and cucumber. To roll up my sushi, I used a handy little bamboo rolling mat. If you don’t want to buy one, you can use a thin towel like a tea towel instead. However you do it, line the towel or rolling mat with plastic wrap before layering on the ingredients. I watched a video before I started rolling my sushi to make sure I had the technique down.
These shrimp tempura rolls were a big hit with the whole family. Kids can try sushi for the first time since there is no raw fish, and if you keep a box of tempura shrimp in the freezer, you can make sushi whenever you want. Anyway, I think I understand how to make basic sushi now, so I’m going to try some new kinds. Have you ever made sushi at home? If so, leave a comment with your best tips!.
Still hungry? Follow Dinner at the Zoo on Facebook, Twitter, Instagram and Pinterest for more great recipe ideas!
BEST Tempura Shrimp Sushi Roll
How do you make shrimp tempura roll at home?
This recipe for shrimp tempura roll is crispy shrimp with avocado and cucumber, all wrapped up in seasoned rice. Making sushi at home is actually quite fun and easy to do! Place the rice into a colander and rinse until the water runs clear. Add the rice and 2 cups of water into a medium saucepan over high heat. Bring to a boil, uncovered.
What is a shrimp tempura roll made of?
This shrimp tempura roll is made with crispy fried shrimp, cucumber and avocado slices, seasoned sushi rice, and nori sheets. They are simple, yet so tasty! Is shrimp tempura roll cooked? Yes, shrimp tempura sushi rolls are not raw sushi. The shrimp is battered and fried until crispy and delicious.
Are shrimp tempura sushi rolls raw?
Yes, shrimp tempura sushi rolls are not raw sushi. The shrimp is battered and fried until crispy and delicious. Because these rolls contain no raw fish, they are popular for sushi beginners to try. Sushi is commonly served with wasabi, soy sauce, spicy mayo, and pickled ginger.
How do you make shrimp tempura sushi?
Slice the cucumber, avocado, cream cheese, and fried shrimp Add the rice to the nori. Using wet hands, evenly spread the sushi rice over the sheet of nori, and then add black and white sesame seeds. Assemble the shrimp tempura roll. Flip the rice-covered nori onto a sushi mat lined with plastic wrap.