Shrimp Tempura Sushi Wraps
These shrimp tempura sushi wraps are a delicious twist on traditional sushi rolls. Crispy shrimp tempura is wrapped in nori seaweed and filled with sushi rice and fresh vegetables.
Ingredients - Serves 4
- Pickled ginger - For serving
- Soy sauce - For dipping
- Avocado - 1, sliced
- Carrot - 1, julienned
- Cucumber - 1, julienned
- Sushi rice - 2 cups, cooked
- Nori seaweed sheets - 4 sheets
- Ice water - 1 cup
- Tempura batter mix - 1 cup
- Shrimp - 12 large, peeled and deveined
Let's Get Started
- Prepare the shrimp by peeling and deveining them.
- In a bowl, mix the tempura batter mix with ice water according to package instructions.
- Dip each shrimp into the tempura batter, coating it evenly.
- Heat oil in a deep fryer or large pot to 350°F (175°C).
- Fry the shrimp in batches until golden brown and crispy, about 2-3 minutes per batch. Remove and drain on paper towels.
- Place a sheet of nori seaweed on a clean surface.
- Spread a layer of sushi rice evenly over the nori, leaving a small border at the top.
- Arrange julienned cucumber, carrot, and sliced avocado on top of the rice.
- Place 3 shrimp tempura on top of the vegetables.
- Roll the sushi tightly, using a bamboo sushi mat if available.
- Repeat with the remaining ingredients to make 4 rolls.
- Slice each roll into bite-sized pieces.
- Serve the shrimp tempura sushi wraps with soy sauce and pickled ginger.
Dietary Info
- Dish Type: Appetizer
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Calories: 350
- Fat: 12g
- Carbs: 45g
- Protein: 15g
- Sodium: 800mg
- Sugar: 5g