Sushi Roll – Shrimp Tempura (Fried Shrimp)
In this sushi making video, we show you how to make breaded fried shrimp tempura for use in sushi rolls. Tempura shrimp sushi is a bit more involved than the California Roll. This involves stretching the shrimp, breading and frying it. Then we show you how to roll the sushi and also, optionally, how to add a layer of avocado to the top (avocado sushi roll).
Please take a look at our shrimp tempura sushi roll video here. Below is a shopping list and more details.
You’ll need to get some equipment for making sushi if you don’t have it already. You can find most everything at your local Asian supermarket or online.
- Bamboo sushi mat
- Plastic wrap and/or wax paper
- Cooking thermometer (for best results… temperature is important when frying)
- Deep pot for frying
Tempura ‘Breaded’ Shrimp
- Medium-large shrimp (we use 21-25 count per pound)
- Bread crumbs
- Tempura flour
- 3-parts flour
- 1-part starch
- 1/2-part salt
- Cooking oil
- Medium grain sushi rice
- ‘Nori’ seaweed sheets – Also labeled as ‘kimbab’ seaweed (김밥 김)
- Avocado – Buy it hard and leave it out a day – Avoid mushy, over-ripe avocados
This is just a disclaimer that we aren’t making traditional ‘tempura’ shrimp. The traditional process is more complicated and creates a much thicker shrimp, which is great as a side-dish but not so good when rolling half-sheet sushi.
- Remove shell and de-vein. Stretch shrimp by making straight cuts at each segment on the underside and diagonal cuts (head-to-tail direction) between each segment on the top. Bend shrimp and pull lightly. You should feel a snapping at each segment.
- With dry tempura flour, coat each shrimp.
- Mix water and tempura flour until runny and coat shrimp again.
- Coat shrimp with bread crumbs.
- In deep pot, add oil and heat to 175ºC/350ºF.
- Add shrimp, 3~4 at a time. Watch temperature. Evaporation/bubbling will lower temperature.
- Check color. Remove when golden-brown.