Who doesn't love fried food? The crunchy texture and delicious flavor of fried foods are irresistible. And when it comes to fried sushi, it's even better. Here's the scoop on fried tempura shrimp sushi roll recipe!

This dish is made with tempura shrimp, which gives it a crispy and crunchy texture. It's then rolled up in sushi rice and nori seaweed, making it the perfect bite-sized snack.

So if you're looking for a delicious and easy recipe to make, this fried sushi roll is the perfect one for you.

What Cuisine is Sushi Rolls?

Sushi rolls are Japanese cuisine that can be enjoyed as an appetizer or main course.

There are many different types of sushi rolls, but the most common ones are the California rolls, Dragon roll, Las Vegas roll, and Godzilla rolls.

The main ingredient in sushi recipes is sushi rice, which is a short-grain rice that is vinegar. The rice is then combined with other ingredients like vegetables, smoked salmon, raw salmon, and other meats.

It is then rolled up in nori seaweed sheets and served with soy sauce and wasabi.

Many sushi restaurants will have their own special fried roll special, so if you're looking for something specific, be sure to ask your server.

But if you're in the mood for something crunchy and fried, this fried sushi recipe is definitely the one for you.

How To Make Deep Fried Tempura Shrimp Roll

This simple dish works because the tempura shrimp gives the sushi roll a crispy and crunchy texture. The sushi rice and nori seaweed help to hold everything together, making it the perfect bite-sized snack.

If this is your first roll take your time and use a sushi roller to help guide you.

Ingredients

The basic ingredients of this homemade shrimp tempura roll are:

• 1 cup sushi rice
• 2 tablespoons rice vinegar
• 1 teaspoon sugar
• ⅓ teaspoon salt
• 4 nori seaweed sheet
• 8 tempura shrimp, peeled and deveined
• 2 tablespoons mayonnaise
• 1 avocado, sliced
• 1 cucumber, sliced
• 2 tablespoons cream bvn
• ¼ cup tobiko (flying fish roe)
• ½ cup all-purpose flour
• ½ cup cornstarch
• 1 teaspoon baking powder
• 1 egg beaten
• ½ cup cold water
• 2 tablespoons vegetable oil or peanut oil, for frying

Instructions

The best thing about this recipe is all you need to do is take your vinegared rice, fried tempura, veggies, and roll to the ends of the roll then cut and enjoy!

1. In a large bowl, whisk together the flour, cornstarch, baking powder, and ¼ teaspoon salt.

2. In another bowl, whisk together the egg and cold water.

3. Add the wet ingredients, and your egg mixture to the dry ingredients and mix until well combined.

4. Heat the oil in a large skillet over medium heat to deep dry.

5. Dip the piece of sushi in the tempura batter and then add to the hot oil. Deep fry for 2-3 minutes per side, or until golden brown and cooked through.

6. Remove from the oil with a slotted spoon and transfer to a paper towel-lined plate to absorb any excess oil.

7. In a small bowl, mix together the rice vinegar, sugar, and ½ teaspoon salt until the sugar has dissolved.

8. In a medium saucepan, bring 2 cups of water to a boil and stir in the sushi rice. Lower the heat and simmer for about 20 minutes, or until the rice is tender.

You can also use a rice cooker to get your white rice just the way you like it.

9. Remove the rice from the heat and rinse with cold water. Drain well and transfer to a medium bowl.

10. Add the vinegar mixture to the rice and stir until evenly mixed.

11. Clear your work surface and place one nori sheet on a bamboo mat and smear cream cheese across it.

12. Spread a handful of rice over your nori wrap, leaving a 1-inch border.

13. Arrange the tempura shrimp, creamy avocado, cucumber, and tobiko on top of the cooked rice.

14. Roll up the seaweed sheet tightly, starting from the end of the nori sheet closest to you.

15. Take a sharp knife and slice the entire roll into 8 pieces. The sizes should be no bigger than the size and palm of your hand in the middle.

16. Serve immediately with a couple of tablespoons soy sauce, eel sauce, or spicy mayo sauce (if desired). Enjoy!

This shrimp tempura sushi roll is a delicious fried recipe for anyone to try in their own kitchen. Add sesame seeds on top for extra flavor!

Why Are Sushi Rolls so Delicious?

What makes sushi rolls so delicious is the fact that they can be made with a variety of different ingredients. And this crunchy shrimp tempura sushi roll is no exception.

The tempura shrimp gives it a crispy and crunchy texture, while the avocado and cucumber add a refreshing and healthy touch.

Why Type of Sushi is Tempura Shrimp?

Tempura shrimp sushi is a type of nigiri sushi, which is a type of sushi that consists of a slice of raw fish placed on top of a ball of rice with sesame oil.

Nigiri sushi is typically made with a variety of different types of seafood, but tempura shrimp is one of the most popular options.

The light batter gives the shrimp a crispy and crunchy texture, which is why it's so popular.

Tips To Remember

• If you don't have a sushi mat, you can use a clean kitchen towel.
• Be sure to pat the fried shrimp dry with paper towels before adding them to the sushi roll, otherwise the excess oil will make the sushi roll soggy.
• To use an air fryer for tempura shrimp, preheat to 375F. Lightly coat the fried shrimp with oil and place them in the air fryer basket. Cook for 3-5 minutes, until crispy and golden brown.
• For an extra kick add spicy mayonnaise and jalapeno peppers to this type of sushi roll.
• Another great way to cook this recipe is with an instant pot.
• You can also fry the nori sheets in the batter for a crunchier sushi roll. Simply dip each sheet in the batter and fry for 1-2 minutes per side, or until golden brown. Remove from the oil with a slotted spoon and let cool before using.
• If you have any leftover sushi rolls, you can store them in an airtight container in the fridge for up to 2 days. You can first seal them in a piece of plastic wrap. However, they are best enjoyed fresh.

Japanese Dishes

Sushi chefs will often had a wasabi paste and an oyster sauce to the sushi rice before adding it to the nori sheets.

This gives the fried sushi roll a bit of extra flavor. Inari sushi and deep-fried tofu pockets are another great Japanese cuisine to try.

Just remember sushi rolls have an explosion of calories and aren't one of the healthiest foods. For a low calorie snack replace with imitation crab meat or make a sweet potato roll.

While you can buy premade bento box filled delicious sushi rolls at the grocery store there is nothing better than making your own meal for your family to enjoy at the dinner table!

Serve your favorite dishes with a little bit of a drizzle of sushi vinegar!

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How To Make Crunchy Deep Fried Tempura Shrimp Sushi Roll Recipe

Print

This dish is made with tempura shrimp, which gives it a crispy and crunchy texture. It's then rolled up in sushi rice and nori seaweed, making it the perfect bite-sized snack.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

• 1 cup sushi rice
• 2 tablespoons rice vinegar
• 1 teaspoon sugar
• ⅓ teaspoon salt
• 4 nori seaweed sheet
• 8 tempura shrimp, peeled and deveined
• 2 tablespoons mayonnaise
• 1 avocado, sliced
• 1 cucumber, sliced
• 2 tablespoons cream bvn
• ¼ cup tobiko (flying fish roe)
• ½ cup all-purpose flour
• ½ cup cornstarch
• 1 teaspoon baking powder
• 1 egg beaten
• ½ cup cold water
• 2 tablespoons vegetable oil or peanut oil, for frying

Instructions

1. Whisk together the flour, cornstarch, baking powder, and salt.
2. In another bowl, whisk together the egg and cold water.
3. Add the wet ingredients, and your egg mixture to the dry ingredients and mix until well combined.
4. Heat the oil in a large skillet over medium heat to deep dry.
5. Dip the piece of sushi in the tempura batter and then add to the hot oil. Deep fry for 2-3 minutes per side, or until golden brown and cooked through.
6. Remove from the oil with a slotted spoon and transfer to a paper towel-lined plate to absorb any excess oil.
7. In a small bowl, mix together the rice vinegar, sugar, and teaspoon salt until the sugar has dissolved.
8. In a medium saucepan, bring 2 cups of water to a boil and stir in the sushi rice. Lower the heat and simmer for about 20 minutes, or until the rice is tender.
9. Remove the rice from the heat and rinse with cold water. Drain well and transfer to a medium bowl.
10. Add the vinegar mixture to the rice and stir until evenly mixed.
11. Clear your work surface and place one nori sheet on a bamboo mat and smear cream cheese across it.
12. Spread a handful of rice over your nori wrap, leaving a 1-inch border.
13. Arrange the fried tempura shrimp, creamy avocado, cucumber, and tobiko on top of the cooked rice.
14. Roll up the seaweed sheet tightly, starting from the end of the nori sheet closest to you.
15. Take a sharp knife and slice the entire roll into 8 pieces. 
16. Serve immediately with a couple of tablespoons soy sauce, eel sauce, or spicy mayo sauce (if desired). Enjoy!