Description
A delightful fusion of crispy shrimp and soft sushi rice wrapped in nori, perfect for homemade sushi nights or special occasions.
Ingredients
Scale
- 2 cups sushi rice
- 2 1/2 cups water
- 4 sheets nori (seaweed)
- 10 shrimp, peeled and deveined
- 1 cup tempura batter mix
- Ice water
- Vegetable oil (for frying)
- Soy sauce (for serving)
- Wasabi (optional)
- Pickled ginger (optional)
Instructions
- Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to package instructions and let it cool completely.
- In a mixing bowl, prepare the tempura batter by combining the tempura batter mix with ice water. Whisk until smooth and there are no lumps.
- Heat vegetable oil in a deep pan over medium heat. Dip each shrimp in the tempura batter and carefully place them in the hot oil. Fry until they turn golden brown, about 2-3 minutes. Remove the shrimp and drain on paper towels.
- Lay a sheet of nori on a bamboo sushi mat. Spread a thin layer of cooled sushi rice on the nori, leaving a small border at the top edge. Place 2-3 fried shrimp on top and roll tightly, sealing the edge with a little water. Slice into bite-sized pieces and arrange on a serving platter. Serve with soy sauce, wasabi, and pickled ginger if desired.
Notes
Ensure the oil is hot enough before frying the shrimp for a perfect crunch. Use short-grain sushi rice for the best texture. Practice your rolling technique with a bamboo mat.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 1g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 40mg