Shrimp Tempura Roll (Easy Steps)

Ingredients

• 1 cup Japanese sushi rice
• 2 tablespoons rice vinegar
• 1 teaspoon sugar
• Good pinch of salt
• 8 shrimp tempura - either buy frozen prepared shrimp tempura or make them yourself with my recipe below
• 8 large cleaned and deveined shrimp/prawns
• 1 cup tempura flour
• Ice cold water - refer to tempura flour package instructions for the amount
• 1/4 cup plain all purpose flour
• Oil for frying - I've used sunflower oil
• 2 seaweed nori sheets
• 1/2 avocado
• 1/2 cucumber
• Sesame seeds
• *Optional sriracha mayonnaise for drizzling

Instructions

1. 1

   --- Cook Sushi Rice ---

2. 2

   In a small pot, wash the sushi rice until the water is almost clear and not murky. Add 1 ¼ cups of water and cook over a medium-high heatWhen the water starts to boil, reduce the heat to low and place the lid on. Cook for 15-20 minutes until the water is absorbed

3. 3

   While the rice is cooking, make the rice seasoning by adding rice vinegar, sugar and salt to a small pot/saucepan. Heat over stove top for a couple of minutes until heated through and sugar has dissolved

4. 4

   Remove the rice pot from the heat, however leave the lid on and allow it to steam for 5-10 minutes

5. 5

   Transfer rice to a large bowl and pour over the rice seasoning. Using a wooden paddle or a spatula and gently fold the rice so that it's evenly seasoned. *Don't over mix as rice will become mushy

6. 6

   --- Make Shrimp Tempura ---

7. 7

   If using pre-packaged shrimp tempura, fry or bake as per package instructions. If making shrimp tempura from scratch, continue with the below stepsWash and pat dry the shrimps, making sure they have been shelled and deveined but have their tails on

8. 8

   Straighten the shrimps by cutting 6 small slits lengthways on the inside of the shrimp - don't cut all the way through

9. 9

   Turn the shrimp over so the slits are facing down on the cutting board. Using your finger, gently but firmly press down along the length of the shrimp all the way down to the tail. The shrimps should now be flat and longer in length

10. 10

    Cut the very tips of the tails along the angles to clean them up, still keeping the tails intact

11. 11

    Place the all purpose flour in a bowl and dip the shrimps in the flour for a light coating

12. 12

    In a new bowl, sift in the tempura flour and pour in the ice cold water - refer to your tempura flour package for the correct water to flour ratio. My package has a 1:1 ratioLightly stir the tempura batter with chopsticks, making sure not to over mix. Some small lumps are ok to be left

13. 13

    Heat the oil in a pot over medium-high heat. Check the oil is ready by adding a touch of the tempura batter to the oil. It should rise to the topDip each shrimp into the batter and allow the excess to drip off. Carefully drop into the hot oil. Cook a few shrimps at a time and work in batches so you don't overcrowd the pot

14. 14

    Cook for 2-3 minutes until lightly golden then remove from the oil and place on a plate with paper towels to remove the excess oil

15. 15

    --- Make Shrimp Tempura Rolls ---

16. 16

    Prepare a workstation by wrapping the (makisu) sushi mat with plastic wrap, have a small bowl of water, sharp knife and clean kitchen towel. Cut a sheet of nori seaweed in half and place it shiny side down on the bamboo matAlso prepare fillings by slicing cucumber and avocado into thin strips

17. 17

    Using wet hands, spread a thin layer of the sushi rice evenly across the nori sheet

18. 18

    To make an uramaki roll (inside out roll), sprinkle the rice with sesame seeds and gently press them into the rice. Flip the nori sheet so the rice is now face down on the mat and the nori sheet is on top *Skip this step if making a normal maki roll (with seaweed on the outside)

19. 19

    Place avocado and cucumber in a horizontal line in the middle of the nori sheet, then 2 pieces of shrimp tempura on top with the tails on the outside

20. 20

    Lift the edge of the bamboo mat that is closest to you and fold it over the filling. Use your fingertips to tuck in the filling and roll it forward

21. 21

    Use a gentle but firm pressure to roll into a cylinder shape, using the mat to help shape the roll and clean the edges as needed

22. 22

    Carefully place the sushi roll onto the cutting board. Place a piece of plastic wrap on top of the sushi roll, making sure there is surplus plastic on all sides

23. 23

    Dip a sharp knife in the bowl of water and slice the uramaki roll in half. You then cut each half into halves again and continue to make 6 or 8 pieces - wiping the knife with the clean towel each time, and wetting before slicingRemove the plastic wrap then repeat the above steps to make the remaining rolls

24. 24

    Present your beautiful Shrimp Tempura Rolls on a serving plate and drizzle with sriracha mayo. Serve with soy sauce for dipping, pickled ginger and wasabi for garnish and enjoy!