Description
Crispy tempura shrimp combined with creamy avocado and refreshing cucumber in a delightful sushi roll.
Ingredients
Scale
- 2 cups sushi rice
- 2 1/2 cups water
- 1/2 lb tempura shrimp
- 1 cucumber, julienned
- 1 avocado, sliced
- 4 sheets nori
- 1/4 cup rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- Soy sauce for serving
- Wasabi for serving
Instructions
- Rinse the sushi rice under cold water until the water runs clear. In a pot, combine the rice and water. Bring it to a boil, then reduce the heat and simmer, covered, for 20 minutes. After cooking, remove it from heat and let it sit for another 10 minutes.
- Mix rice vinegar, sugar, and salt in a small bowl until fully dissolved. Fold this mixture into the cooked rice and let it cool down to room temperature.
- Prepare the tempura shrimp according to the package instructions or your preferred method.
- Place a bamboo sushi mat on a flat surface and lay a sheet of nori on top. Wet your hands and spread a thin layer of sushi rice over the nori, leaving about a 1-inch border at the top.
- Layer the tempura shrimp, julienned cucumber, and sliced avocado on top of the rice.
- Carefully roll the sushi tightly using the bamboo mat, sealing the edge with a little water as you go.
- Slice the sushi roll into bite-sized pieces. A sharp knife works best to avoid squishing the rolls.
- Serve your Tempura Sushi Rolls with soy sauce and wasabi on the side.
Notes
For best results, use short-grain sushi rice and wet your hands when handling to prevent sticking.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Rolling
- Cuisine: Japanese
Nutrition
- Serving Size: 2 rolls
- Calories: 500
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 80mg
Keywords: sushi, tempura, Japanese cuisine, homemade sushi, easy sushi recipe