Sushi is one of my favorite foods. There’s just something so satisfying about the combination of rice, raw fish, and vegetables wrapped in nori seaweed. As someone who grew up in California with easy access to excellent sushi restaurants, I’ve tried just about every type of sushi roll out there. And one of my absolute favorites is the shrimp tempura roll. Crispy, fried shrimp paired with creamy avocado and crunchy vegetables – it’s a flavor and texture explosion in your mouth!
In this article we’ll take a deep dive into shrimp tempura rolls. I’ll explain exactly what’s in them different variations, how they’re made, nutrition information, and tips for making them yourself at home. Whether you’re a sushi connoisseur or have never tried one before, you’ll learn everything you need to know about this tasty sushi roll.
What Exactly is a Shrimp Tempura Roll?
A shrimp tempura roll is a type of makizushi, or rolled sushi It contains shrimp that has been battered and fried tempura-style, along with other fillings like avocado and cucumber The fried shrimp adds a nice crunch to contrast the soft rice and fish.
Shrimp tempura rolls are what’s known as an “inside out” roll, This means that the rice is on the outside and the nori seaweed is on the inside closest to the fillings, Having the nori on the inside helps protect the crunchy tempura shrimp from getting soggy
The origin of shrimp tempura rolls is debatable. Some believe they were invented in the United States in the 1960s when sushi was first introduced. Others argue they have been made for centuries in Japan, especially in home kitchens.
Regardless of exact origin, shrimp tempura rolls have become extremely popular at sushi restaurants across America. They are often one of the more common “specialty rolls” found on menus. Their widespread availability makes them a great introductory choice for sushi beginners who may not be ready for raw fish.
Common Fillings and Ingredients
While contents can vary slightly depending on where you order them, most shrimp tempura rolls contain a core set of ingredients:
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Shrimp – The star ingredient! Shrimp are battered in a tempura style then fried until golden brown and crispy.
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Avocado – Rich, creamy avocado provides texture contrast and flavor balance.
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Cucumber – Cucumber adds a refreshing crunch and moisture.
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Nori – The seaweed wrapper that holds the roll together.
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Sushi rice – Vinegar-seasoned rice that forms the exterior of the roll.
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Tempura batter – A light Japanese batter that fries up super crispy.
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Tobiko – Flying fish roe often used as a colorful garnish.
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Japanese mayo – Spicy mayo flavored with sriracha or Japanese mustard.
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Eel sauce – Sweet brown sauce, also called unagi sauce.
As you can see, the ingredients work together to create a delicious balance of flavors and textures – crunchy, creamy, refreshing, and a little spice.
How Shrimp Tempura Rolls are Made
There are a few extra steps involved in making shrimp tempura rolls compared to other sushi rolls. The key difference is that the shrimp must be fried in tempura batter before assembling the roll.
Here is the basic process:
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Make sushi rice: Cook short-grain Japanese rice seasoned with vinegar.
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Fry shrimp tempura: Coat large shrimp in tempura batter and fry until crispy.
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Prepare fillings: Slice avocado, cucumber, etc. into long strips.
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Make spicy mayo: Mix mayo with sriracha or other chili sauce.
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Assemble roll: Spread rice on nori. Layer on fillings and roll up.
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Slice roll: Cut rolled sushi into bite-sized wheels.
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Garnish: Top with tobiko, eel sauce, spicy mayo.
It looks involved, but home cooks can easily master making shrimp tempura rolls with a little practice!
Shrimp Tempura Roll Nutrition Facts
One of the biggest downsides of shrimp tempura rolls is that they aren’t the most healthy sushi option. Since the shrimp is deep fried, a single roll can pack in a lot of calories and fat.
According to Livestrong, one 6-8 piece tempura roll contains:
- 544 calories
- 27g fat
- 50g carbs
- 23g protein
To put this into perspective, a salmon roll has around 330 calories while a tuna roll has 290.
Does this mean you should avoid shrimp tempura rolls if you’re watching your diet? Not necessarily. As part of an overall healthy diet, enjoying them in moderation should be fine for most people. Just balance them out with healthier sushi rolls like salmon, tuna, or vegetable.
Tips for Making Shrimp Tempura Rolls at Home
Want to try making shrimp tempura rolls at home? It’s easier than you think! Here are my tips:
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Use larger shrimp since they’ll extend across the length of the roll. Go with 16-20 or 13-15 size.
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Cut slits on the underside of shrimp before frying to prevent curling.
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Use ice water in the tempura batter for maximum crispness.
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Fry shrimp twice for an extra crunchy crust that lasts.
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Brush a small amount of oil on the nori to help it stick and seal.
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Roll tightly in sushi mat to compress fillings and shape the roll.
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Chill cut rolls in the fridge for 15 minutes before serving.
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Clean knife blade between slicing to get clean cuts.
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Play around with fillings like mango, cilantro, asparagus for fun flavor twists.
Variations from Around the World
While the classic tempura shrimp roll is ubiquitous at sushi bars across America, many countries and regions have put their own spin on the concept:
Mexico – Often includes avocado and spicy sauces like chipotle mayo.
Brazil – Passionfruit is a popular addition. Some rolls are toasted for a unique texture.
Australia – Features lots of veggies like cucumber, daikon, shiso leaf.
Vietnam – Mint, lettuce, vermicelli noodles fill the rolls. Fish sauce in the dipping sauce.
India – Masala spice and chutney flavored rolls with papadum shards.
Italy – Features mediterranean ingredients like sundried tomatoes, olives, pesto.
Korea – Gochujang hot pepper paste and kimchi added to some rolls.
As sushi continues to evolve globally, who knows what creative new takes on the tempura shrimp roll will emerge!
Which Type of Shrimp is Best?
Not all shrimp are created equal when it comes to making tempura rolls. Your best bet is to use:
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Wild-caught – Better flavor and texture than farmed shrimp.
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Shell-on – Helps shrimp hold its shape and moisture when fried.
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16-20 or 13-15 count – Bigger shrimp that will extend across the roll.
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Spot prawns – Prized for their sweetness and crunchy texture when fried.
I also recommend buying shrimp fresh or frozen rather than pre-cooked. Raw shrimp absorbs the tempura batter better and fries up crispier.
Buying quality shrimp is important since they are the star ingredient and rolling them while hot can be tricky. Splurging on a few extra large wild shrimp will really pay off in the final sushi rolls!
Should You Order Shrimp Tempura Rolls at Restaurants?
Ordering shrimp tempura rolls when eating sushi at restaurants is a great choice for several reasons:
Familiar Ingredient – Shrimp is less intimidating than raw fish for sushi novices.
Cooked – You don’t have to worry about health risks associated with raw seafood.
Crunchy Texture – The crispy fried shrimp is a nice contrast to other rolls.
Bold Flavors – Spicy mayo, eel sauce, and tobiko pack a flavor punch.
Fun Presentation – Colorful garnishes like roe make the roll look exciting.
Crowd-Pleaser – Most people enjoy the combination of fried shrimp and avocado.
Just keep in mind that restaurant shrimp tempura rolls do tend to be higher in calories than other rolls. I suggest balancing it out by also ordering some healthier sushi options on the side.
Key Takeaways on Shrimp Tempura Rolls
Here’s a quick recap of what we learned:
Shrimp Tempura Roll (エビ天巻き寿し)
Most of the sushi rolls served outside of Japan aren’t very traditional. However, Shrimp Tempura Sushi, also known as Ebiten Makizushi, is a type of cooked sushi that people in Japan make at home. My recipe for a tempura roll combines the best parts of both the Japanese and Western styles, making it a hybrid that’s the best of both worlds.
There are crunchy shrimp tempura, creamy avocado slices, and crisp lettuce rolled up in sushi rice and nori in this tempura roll. The different textures and tastes make it both fun and tasty.
Why This Recipe Works?
- The light, crispy batter that comes on tempura is meant to be enjoyed with it, but it gets too soft too quickly for sushi. That’s why I make tempura for sushi with a thicker batter.
- When you fry the tempura shrimp twice, the crust gets crunchy and stays crunchy for longer.
- A mix of spicy mayonnaise and hot Japanese mustard gives this sushi roll a nice taste and a little heat.
- Avocado and lettuce make the roll creamy and crunchy, and they add a beautiful green color.
The Sushi Roll Anyone Will Enjoy! | Shrimp Tempura Sushi!
How to make a shrimp tempura roll?
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. Then add all the sliced fillings and roll the sushi up tightly. Now you know how to make a shrimp tempura roll!
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.
What does a shrimp tempura roll taste like?
This style of sushi roll has such as addictive taste that it doesn’t take long to quickly become someone’s favorite. What is a shrimp tempura roll? This is a type of inside-out cooked sushi roll where the main ingredient is shrimp dipped in tempura batter and deep fried to get that crunchy texture.
How do you make shrimp tempura sushi?
Step 1 On a bamboo sushi mat, arrange 1 nori sheet shiny-side up. Using wet fingertips, spread about 1 cup rice over surface of nori, leaving a 1/2″ border at the top. Step 2 Arrange 2 pieces of shrimp tempura on long edge closest to you, letting tail ends poke out the sides. Place half of avocado next to shrimp.