Description
Crispy, golden sushi rolls filled with fresh ingredients, offering a delightful contrast of textures.
Ingredients
Scale
- 300 g (1.5 cups) sushi rice
- 60 ml (¼ cup) rice vinegar
- 240 g (2 cups) tempura flour
- 240 ml (1 cup) cold water
- 1 medium avocado
- 1 medium cucumber
- 200 g (7 oz) shrimp
- 4 nori sheets
- Soy sauce (for serving)
Instructions
- Rinse the sushi rice under cold water until the water runs clear.
- Cook according to your rice cooker’s instructions or on the stove until fully tender (15–20 minutes).
- Transfer the cooked rice to a large bowl and mix in the rice vinegar; let it cool slightly.
- Combine the tempura flour with cold water in a bowl, stirring gently until just combined.
- Slice the avocado and cucumber into thin strips; peel and devein the shrimp if using uncooked.
- Heat oil in a large pot to 180°C (350°F) for frying.
- Lay a nori sheet shiny side down on a bamboo rolling mat and spread a layer of sushi rice over it.
- Add avocado, cucumber, and shrimp across the center of the rice.
- Roll the sushi tightly using the mat, sealing the edge with a little water.
- Dip each roll in the tempura batter, then fry in the heated oil for about 2–3 minutes until golden brown.
- Remove and drain on paper towels; let cool slightly before slicing into pieces.
- Serve with soy sauce for dipping.
Notes
Avoid overcooking the shrimp; store leftovers wrapped in plastic for up to 1 day.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 2 rolls
- Calories: 500
- Sugar: 2g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 70mg