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Sushi and tempura are two iconic staples of Japanese cuisine, celebrated for their unique flavors and artistry. Sushi, with its delicate balance of vinegared rice, fresh fish, and a variety of fillings, has garnered a worldwide following, while tempura, characterized by its light and crispy batter, brings a delightful crunch to any dish. Among the myriad of sushi creations, Crispy Shrimp Tempura Rolls stand out, offering a harmonious blend of textures and flavors that excite the palate.

Crispy Shrimp Tempura Rolls

Discover the joy of making Crispy Shrimp Tempura Rolls at home with this easy-to-follow recipe. This delightful blend of tender sushi rice, crispy tempura shrimp, and fresh veggies will impress your family and friends. Learn about the essential components of sushi, from high-quality nori to perfectly seasoned rice. Enjoy a rewarding culinary experience while customizing your ingredients and creating mouthwatering rolls that are perfect for any occasion. Get ready to roll!
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Ingredients
  

8 large shrimp, peeled and deveined

1 cup tempura batter mix

1 cup ice-cold sparkling water

2 cups sushi rice

2 ½ cups water (for cooking rice)

½ cup rice vinegar

2 tbsp sugar

1 tsp salt

4 sheets nori (seaweed)

1 avocado, sliced

1 small cucumber, julienned

Vegetable oil (for frying)

Soy sauce (for dipping)

Wasabi and pickled ginger (for serving)

Instructions
 

Prepare the Sushi Rice: Rinse the sushi rice under cold water until the water runs clear. In a medium pot, combine the rinsed rice and 2 ½ cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 18-20 minutes. Once cooked, remove from heat and let it sit, covered, for an additional 10 minutes.

    Season the Rice: In a small saucepan, gently heat the rice vinegar, sugar, and salt until dissolved. Once the rice has rested, transfer it to a large bowl and drizzle the vinegar mixture over it. Use a wooden spatula to fold the rice gently without mashing it. Let it cool to room temperature.

      Prepare the Tempura Batter: In a mixing bowl, combine the tempura batter mix and ice-cold sparkling water. Stir until just combined; it's okay if there are a few lumps.

        Fry the Shrimp: In a deep frying pan or pot, heat about 2 inches of vegetable oil to 350°F (175°C). Dip each shrimp into the tempura batter and carefully place them into the hot oil. Fry in batches until they are golden brown and crispy, about 2-3 minutes per side. Remove and drain on paper towels.

          Assemble the Rolls: Lay a sushi mat on a clean surface. Place a sheet of nori on the mat, shiny side down. Wet your hands with water to prevent sticking, then grab a handful of sushi rice and spread it evenly over the nori, leaving about an inch at the top edge.

            Add Fillings: On the bottom third of the rice-covered nori, layer a few fried shrimp, slices of avocado, and julienned cucumber.

              Roll the Sushi: Using the sushi mat, carefully lift the edge closest to you and begin to roll the nori tightly over the fillings. Roll until you reach the exposed edge of nori. Use a bit of water to seal the edge of the nori.

                Slice the Rolls: With a sharp knife, lightly wet to prevent sticking, slice the roll into bite-sized pieces.

                  Serve: Arrange the sushi rolls on a platter and serve with soy sauce, wasabi, and pickled ginger.

                    Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4