Shrimp tempura rolls are a beloved sushi variety featuring crispy fried shrimp in the center. With a satisfying crunch and savory taste, it’s easy to see why they are so popular on sushi menus. But what exactly goes into making this tasty roll? Here’s an in-depth look at what’s inside a shrimp tempura roll and how to make it at home.
An Overview of Shrimp Tempura Rolls
A shrimp tempura roll includes the following basic components:
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Sushi rice The foundation of any sushi roll is the rice For shrimp tempura rolls, sushi rice is seasoned with rice vinegar and sugar This gives it a sweet and sour flavor that complements the roll.
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Nori: This dried seaweed wraps around the rice and fillings to form the roll. Toasted nori provides a subtle ocean flavor.
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Shrimp tempura The star ingredient! Shrimp are battered and fried creating a crispy coating around the plump shrimp
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Fillings and toppings: Cucumber, avocado, cream cheese, crab meat, and various sauces are commonly used as fillings and toppings.
The components are assembled by spreading seasoned sushi rice over a sheet of nori, adding the fillings, and rolling it up into a cylinder. The roll is then sliced to reveal the colorful contents within. Now let’s look at each component in more detail.
Sushi Rice – The Foundation
Sushi rice, also called Japanese rice, is a short grain white rice that gets sticky when cooked This starchiness allows the rice to stick together in a roll without falling apart To transform regular rice into sushi rice, it is seasoned with a sweetened vinegar dressing.
Making sushi rice is simple, though it does require paying close attention to get the texture right. The basic process is:
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Rinse the rice several times until the water runs clear. This removes excess starch.
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Cook the rice either in a rice cooker or on the stovetop. Be careful not to overcook.
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Allow the rice to steam for 10-15 minutes after cooking. This helps develop the signature sticky texture.
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Gently mix in vinegar, sugar, and salt while fanning the rice. This seasons it and also helps it cool faster so it doesn’t get mushy.
Properly cooked and seasoned sushi rice should be glossy, with each grain separated but still sticky. Too little vinegar makes it bland, while too much overpowers. Getting the ratio right is key for great sushi!
Toasting the Nori
Nori seaweed sheets provide the outer wrapping for sushi rolls. Their dark green color and delicate crunch make them visually and texturally appealing. Before use, the nori must be toasted to enhance its flavor.
There are two easy ways to toast nori at home:
Oven Method: Place the nori on a baking sheet and bake at 350°F for 5-10 minutes until crispy.
Stovetop Method: Turn on a gas burner to medium and wave the nori sheet over the flame for 5-10 seconds per side. Don’t let it catch fire!
Once toasted, the nori will appear darker green and develop a more complex, nutty taste. Be careful not to burn it. Now it’s ready to wrap around the sushi ingredients.
Crispy Shrimp Tempura
Of course, the star of the show is the shrimp tempura! “Tempura” refers to the light Japanese-style batter coating fried foods. Here’s how to make the perfect shrimp tempura for sushi:
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Use large shrimp, peeled and deveined. Make 3-4 slits along the inner curve to prevent curling.
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Make a very cold tempura batter of ice water, flour, and baking powder. Chill the peeled shrimp in the fridge before coating.
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Dip shrimp in batter, letting excess drip off, then deep fry at 350°F until golden and crispy, about 2-3 minutes.
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Cut the fried shrimp in half lengthwise. This makes them easier to incorporate into the rolls.
The cold batter and shrimp prevent gluten formation, while the baking powder keeps the coating light and crispy. Be careful not to overcook the shrimp or the coating can get soggy. Done right, the shrimp tempura provides fantastic crunch and flavor.
Creamy Avocado and More Fillings
In addition to the shrimp tempura, shrimp tempura rolls often contain various fillings and toppings that complement the crispy shrimp. Here are some commonly used ingredients:
Avocado – Sliced avocado provides creaminess as well as color contrast. Be sure to use ripe avocados that still hold their shape.
Cucumber – For refreshing crunch, julienned or sliced cucumber pickles are added. English or Japanese cucumbers have thinner skins.
Cream cheese – In small amounts, cream cheese adds an indulgent, creamy texture. Use regular full-fat cream cheese.
Imitation crab – Shredded imitation crab sticks lend sweetness similar to real crab at a better price point.
Eel sauce – The thick, sticky-sweet sauce often drizzled over shrimp tempura rolls.
Spicy mayo – For even more flavor, many versions are topped with spicy mayo made of mayo, sriracha and sometimes eel sauce.
The fillings balance the crispy shrimp with cooling, crunchy, and creamy contrasts in taste and texture.
Putting It All Together
Now that all the components are prepped, it’s time to assemble the roll:
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Place a sheet of toasted nori shiny-side down on a bamboo rolling mat.
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Spread a thin, even layer of seasoned sushi rice over the nori, leaving a 1⁄2 inch border uncovered.
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Sprinkle sesame seeds or tobiko over the rice.
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Layer the shrimp and other fillings across the center of the rice.
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Use the mat to tightly roll up the nori, tucking the fillings in place as needed.
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Slice the roll into rounds with a sharp knife.
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Top with spicy mayo, eel sauce, roe, etc.
It takes some practice to master the rolling technique, but don’t get discouraged! With a few tries, you’ll be able to roll perfect shrimp tempura sushi every time.
Make Your Own Shrimp Tempura Rolls
Now that you know what goes into a shrimp tempura roll and how it’s made, why not try making your own at home? With the right ingredients and a little patience, you can save money on takeout while enjoying freshly made sushi.
Here is an easy shrimp tempura roll recipe to get you started:
Ingredients
- 11⁄2 cups sushi rice
- 11⁄2 cups water
- 2 tbsp rice vinegar
- 2 tbsp sugar
- 6 medium shrimp, peeled and deveined
- Tempura batter ingredients
- 1⁄2 cucumber, sliced into strips
- 1 avocado, sliced
- Sesame seeds
- Eel sauce
Instructions
- Cook the sushi rice and mix with vinegar and sugar.
- Make the tempura batter and fry the shrimp until crispy.
- Prep the vegetables.
- Assemble the roll by spreading rice on nori, layering fillings, and rolling tightly.
- Slice into rounds and top with eel sauce and sesame seeds.
Follow the detailed instructions in the recipe linked above. While it takes some finesse, homemade shrimp tempura rolls definitely impress!
You can also switch up the fillings or toppings. Cream cheese, imitation crab, and spicy mayo are great options. Make the rolls your own with personalized flavors.
Shrimp Tempura Roll FAQs
If you’re new to sushi, you may have some questions about shrimp tempura rolls. Here are answers to some frequently asked questions:
Are the shrimp cooked?
Yes, the shrimp are fully cooked by the tempura frying process. Only the vegetables and seaweed are raw.
Can I freeze the rolls?
It’s best to eat shrimp tempura rolls fresh. Freezing will degrade the texture, especially of the crisp tempura coating.
Can I use real crab instead of imitation?
Absolutely! Real crab meat will provide even more authentic flavor. Just be sure to chop it finely so it’s easier to incorporate.
Is it hard to make the sushi rice?
It can be tricky at first to get the right texture, but don’t get discouraged! Be sure to rinse the rice well and don’t overcook. Proper seasoning and cooling are also key.
How do I roll them tightly?
Using a bamboo rolling mat helps keep everything together. Carefully tuck the fillings in place and apply even pressure as you roll. Don’t stress if they aren’t perfect!
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.
Ingredients for Shrimp Tempura Roll
- Japan’s sushi rice is made with short-grain rice that was cooked with less water than usual and then mixed with seasoned sushi vinegar, which is a mix of rice vinegar, sugar, and salt. My recipe for sushi rice comes with a video that shows you each step in great detail.
- Nori: A nori sheet is a dried piece of seaweed that is used to keep a sushi roll together. Pick nori that has a smooth surface and is almost black when you buy it. Nori that is green is thinner, which means it is of lower quality, and nori that is red is old.
- Shrimp: For best results, use 13/15 count shrimp, which is also known as “colossal” shrimp. It only means that there are 13 to 15 shrimp per pound. These are the right sizes for two pieces of tempura to fit from one end of the roll to the other, with a little tail sticking out of the ends.
- Flour: You should use a low-gluten flour like cake flour or pastry flour to make a light, crispy tempura batter. If you can’t find either, you can use all-purpose flour instead. Just be careful not to mix it too much, or your tempura will be dense and hard.
- Avocado: The avocado makes the roll creamy and rich, which goes well with the crunchy tempura.
- Lettuce—In Japan, lettuce is often added to shrimp tempura rolls. It gives the roll some texture, but what’s more important is that it adds color, especially when the leaves stick out of the ends. Cucumber would also be a good choice here.
- Mayonnaise: Japanese people love that shrimp and mayonnaise go well together. A Japanese-style mayo is better than a Western-style mayo because it is more sour and less sweet. Ive also seen some people use cream cheese.
- Japanese mustard, also known as Karashi, is a spicy condiment used in Japanese food. When mixed with mayonnaise, it’s called karashimayo, and it’s great on sandwiches, as a topping for okonomiyaki, and in this sushi roll. Look for it sold in tubes near the wasabi.
- Tobiko – Tobiko is flying fish roe. There is a fun pop-up texture to the small eggs, and they add a splash of color to the outside of the roll. You can skip the fish roe or use toasted sesame seeds instead if you don’t like it.