Recipes

Shrimp Tempura Crunch Sushi Roll (Inspired by Sushi Kuchi)

Yield :
2 rolls (~16 pieces)
Prep Time:
30 minutes
Cook Time:
20 minutes

Ingredients

Shrimp Tempura

  • 10–12 large shrimp, peeled and deveined (tail-on)
    ½ cup all-purpose flour (plus more for dredging)
  • 2 tbsp cornstarch
  • 1 egg
  • ¾ cup ice-cold water
  • Neutral oil, for frying (canola or vegetable)

Sushi Roll

  • 2 sheets nori (seaweed)
  • 2 cups seasoned Calrose rice (warm but not hot)
  • 1 avocado, sliced
  • ½ cucumber, julienned
  • 8–10 pieces shrimp tempura (from above)
  • Tempura crunch (from frying scraps)
  • Sriracha mayo (mix ¼ cup mayo with sriracha to taste)

Directions

1. Prepare the Shrimp

  1. Pat shrimp dry with paper towels. Ensure they are peeled and deveined. You can decide whether or not you want to leave the tail on prior to frying (I left mine on for visual appeal).
  2. Make 3–4 shallow slits on the underside of each shrimp to help them lay straight.
  3. Gently press the shrimp flat with your fingers until you feel the muscle pop slightly.

2. Make the Tempura Batter

  1. In a small bowl, whisk egg and ice-cold water until combined.
  2. In another bowl, whisk flour and cornstarch.
  3. Pour the wet mixture into the dry ingredients and lightly mix with chopsticks or a whisk. Don’t overmix—lumps are fine.