Home Appetizers Shrimp Tempura Roll Recipe – Simply Home Cooked

Shrimp Tempura Roll Recipe – Simply Home Cooked

July 8, 2023

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Published: July 8, 2023 By Dina

It Shrimp tempura roll recipe It is just like what you would eat at a fancy sushi restaurant or a Japanese steakhouse. It’s loaded with crispy fried shrimp tempura and tons of delicious fillings.

Be sure to follow my easy shrimp tempura recipe and sushi rice recipe for the best homemade shrimp tempura roll ever!

Table of Contents

Recipe details

We always order shrimp tempura roll when eating out at our favorite Japanese restaurant. Now, this replica recipe has become a family favorite.

taste: Salted shrimp, fresh vegetables and a rich crab mix give this roulade lots of flavor.
texture: The crispy exterior of the tempura shrimp is a delicious contrast to the creamy crab and avocado and crunchy cucumber.
time: It takes a little less than an hour to prepare.
lightness: Sushi can be a little intimidating, but this recipe is really easy to make. Follow me and impress your friends with homemade buns in no time!

what do you need

Ingredients for tempura shrimp roll: sushi rice and rice vinegar.

Ingredients for a tempura shrimp roll: nori sushi, avocado, bamboo sushi mat, imitation crab, tempura batter mix, mayo, cream cheese, shrimp, cucumber and white and black sesame.

Ingredient notes

Sushi rice– This is a combination of seasoned rice vinegar and short grain rice. The starch helps hold the roll together and has a tangy taste.
Tempura batter mixture– This gives the shrimp a light, flaky coating.
shrimp- You’ll want the big ones, peeled and twisted.
Imitation crab sticks– This ingredient has the best texture for a sushi roll, so don’t substitute fresh crab.
English cucumber– These are slightly sweeter and have thinner skins than regular cut cucumbers.
Cream cheese– Use full fat for added cream.
Roasted nori seaweed sheets– These are used to roll the shrimp and stuffing.
Black and white sesame– Both have nutty flavor variations.
Bamboo sushi mat– This is what we use to roll everything tight.

Additions and replacements

Use a different wrapper- You can make this tempura shrimp roll with soy paper or wrapped in thinly sliced cucumber instead of nori seaweed.
add sauces- Make this roll with Teriyaki Sauce, Ponzo Sauce, Unagi Eel Sauce, Yum Yum Sauce or Spicy Mayo.
Another seafood substitute- Instead of shrimp, you can make it with salmon, yellowtail, tuna or spicy crab.
Add different vegetables- Besides cucumber and avocado, try this roll with radish, celery or carrot.

How to make a shrimp tempura roll

Prepare rice. Wash the rice about 2-3 times and cook it in a rice cooker.
Separate the rice. Spread the rice on baking paper and cut through it with a rice paddle.
Add rice vinegar. Drizzle seasoned rice vinegar evenly over the rice and chop and scoop the rice a little more to mix it.

Steps for making shrimp tempura roll: wash the rice and then cook it, then spread it on a tray and mix in the rice vinegar.

Prepare the shrimp. Make shallow slits on the inside of each shrimp. I usually make 5 slits per shrimp. Then mix the dry tempura mixture with ice cold water. Dry the shrimps and dip them in the batter.
fry them. Fry the battered shrimp in the hot oil until golden.

Steps to make shrimp tempura roll: cut the shrimp, mix the tempura batter mixture with water, dip the shrimp and then fry them.

Stir in the crab. Combine the finely chopped imitation crab with mayonnaise.
Prepare the fillings. Slice the cucumber, avocado, cream cheese and fried shrimp

Steps to make a shrimp tempura roll: Mix the crab and mayo together, then cut the cucumber, avocado, cream cheese and shrimp.

Add the rice to the nori. Using wet hands, spread the sushi rice evenly on the nori sheet, then add black and white sesame seeds.
Assemble the shrimp tempura roll. Turn the nori covered with rice on a sushi mat lined with plastic. Then add all the sliced fillings and roll the sushi tightly. Now you know how to make a shrimp tempura roll!

Professional tip: Save yourself cleaning time by covering the bamboo mat with plastic wrap. This prevents sticky rice from getting pressed into it as you roll.

Steps to make shrimp tempura roll: Add the rice and sesame to the nori, then turn it over and add the fillings and roll it on a bamboo sushi mat.

Tips for recipes

wash the rice This removes some of the starch on the surface, so the rice doesn’t become sticky as it cooks.
cross the shrimp- Don’t forget to do this because it will prevent them from curling up during the frying process. You need them straight to add to the roulade.
Use ice cold water for the tempura- Very cold water prevents the gluten from forming, which will make the tempura batter really crispy.
use wet hands- When you spread the rice, make sure your hands are wet to prevent it from sticking to your hands instead of the nori.

Common questions

Is the tempura shrimp roll cooked or raw?

The shrimp and crab in a shrimp tempura roll are fully cooked. Only the vegetables are alive.

Why is my tempura not crispy?

If your tempura isn’t crispy, it’s probably because gluten has formed. If your tempura batter already contains cornstarch or potato starch (these help it to be crispy) then make sure you mix it with cold water to prevent gluten from forming.

Tempura shrimp roll with sliced avocado.

submission suggestions

This tempura shrimp roll is a delicious appetizer or meal that can be served with sushi, sides or other dessert. It has a lot of versatility so you have a lot of options.

Sushi: Serve this roll with others, such as salmon skin roll, dynamite roll, spicy salmon roll or volcano roll.
proteins: Enjoy a shrimp tempura roll with some bang bang shrimp, crispy shrimp tempura, grilled teriyaki chicken or Mongolian beef.
Sides: Pair it with shrimp tempura udon soup, kani salad, fried spring rolls (VIDEO), or hibachi fried rice.
desserts: Finish your meal with something sweet, like Easy Ube Ice Cream, Easy Dango, Strawberry Tanghulu or Mochi Donuts (video).

Make this recipe in advance

forward: You can fry the shrimp tempura, chop the filling and prepare the sushi rice ahead of time. Just store everything covered in the fridge. You can flash fry the shrimp to get it crispy again.

storage: Store this shrimp tempura roll in the refrigerator in an airtight container for up to two days. After that, the rice starts to harden and is not good.

freeze: I don’t recommend freezing it because the texture will thaw in an unattractive way. And if the shrimp was previously frozen, it cannot be refrozen after thawing.

More delicious Japanese dishes!

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This recipe was originally published on May 18, 2015, we’ve tweaked it a bit since then.

This post has Amazon affiliate links to the tools we used to make this recipe.

Full recipe instructions