Shrimp Tempura Roll - made with crispy tempura shrimp, cucumber, avocado, & finished with an umami sushi sauce. Best Shrimp Tempura Sushi!

Shrimp Tempura Roll

yield

time

Ingredients

Shrimp Tempura Sushi Roll – 1 lb Tempura Shrimp store-bought - baked according to instructions – 1 english cucumber thinly sliced into julienned pieces – 2 large avocados sliced – 4 sheets Nori – 2 tablespoons tobiko for garnish – Unagi Sushi Sauce optional Sushi Rice – 1 1/2 cups sushi rice rinsed – 1 3/4 cups water – 1/4 cup Rice vinegar – 1 tablespoon sugar – 1 teaspoon sea salt

4 rolls

30 minutes

Step 1

Rinse the rice under water to wash away the excess starch. Place rice and water inside instant pot or rice cooker, and select rice sitting (instant pot) for cook for 10 minutes. Quick release the pressure.

Step 2

Place rice on a baking sheet or a large skillet, using a spoon break the rice.

Step 3

Place rice vinegar, sugar and salt into a small microwave safe dish, microwave for few seconds to dissolve sugar.

Step 4

Pour vinegar mixture over the rice and mix it well. Let it cool in room temperature.

Step 5

Bake the shrimp according to the directions on the package.

Step 6

Put a piece of plastic wrap over your sushi mat. Add a nori sheet on top, then add some rice. Wet your hands and spread the rice into an even layer. Finish with a sprinkle of tobiko on top.

Step 7

Flip the nori and add the shrimp, cucumber, and avocado to the other side. Tightly roll it up.

Step 8

Wet a sharp knife under cold water and cut the roll into 8 equal pieces. Drizzle with eel sauce and enjoy!

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