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Crispy shrimp tempura rolls are a delightful fusion of two beloved elements of Japanese cuisine: tempura and sushi. These rolls encapsulate the essence of fresh shrimp enveloped in a light, airy batter, which is then combined with sushi rice and fresh vegetables, all wrapped tightly in a sheet of nori. The result is a culinary masterpiece that appeals not only to the palate but also to the eye, offering a feast of flavors and textures in every bite.

Crispy Shrimp Tempura Rolls

Discover the art of making crispy shrimp tempura rolls, a delicious blend of Japanese tempura and sushi. This mouthwatering dish combines fresh shrimp coated in a light batter, sushi rice, and vibrant vegetables, all wrapped in nori. Learn how to prepare the perfect batter, fry the shrimp to golden perfection, and assemble your rolls for a stunning presentation. Whether you're hosting a dinner party or enjoying a cozy night in, your homemade shrimp tempura rolls are sure to impress!
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Ingredients
  

8 large shrimp, peeled and deveined

1 cup all-purpose flour

1/2 cup cornstarch

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon paprika

1 cup cold sparkling water

4 sheets of nori (seaweed)

2 cups sushi rice, cooked and seasoned

1 avocado, thinly sliced

1 cucumber, julienned

2 tablespoons sesame seeds

Soy sauce, for dipping

Wasabi, for serving

Pickled ginger, for serving

Vegetable oil, for frying

Instructions
 

Prepare the Shrimp: Pat the shrimp dry with paper towels. Lightly season them with a pinch of salt.

    Make Tempura Batter: In a bowl, mix the all-purpose flour, cornstarch, baking powder, salt, and paprika. Gradually add the cold sparkling water to the dry ingredients, stirring gently until just combined (a few lumps are okay).

      Heat the Oil: In a deep saucepan or a fryer, heat vegetable oil to 350°F (175°C). There should be enough oil to fully submerge the shrimp.

        Fry the Shrimp: Dip each shrimp into the tempura batter, letting any excess drip off. Carefully place the battered shrimp into the hot oil in batches, frying until the batter turns golden and crispy (about 2-3 minutes). Remove with a slotted spoon and place on paper towels to drain excess oil.

          Assemble the Rolls: Start by placing a sheet of nori on a bamboo sushi mat. With wet hands, spread about 1/2 cup of sushi rice evenly over the nori, leaving a 1-inch border at the top. Lay down 2-3 pieces of crispy shrimp, a few slices of avocado, and cucumber in the center.

            Roll It Up: Using the mat, carefully roll the sushi away from you, tucking it tightly as you go. Wet the edge of the nori to help seal the roll. Repeat for the remaining ingredients.

              Slice the Rolls: Using a sharp, wet knife, slice each roll into 6-8 pieces. Wipe the knife between cuts to ensure clean edges.

                Garnish and Serve: Sprinkle sesame seeds over the rolls if desired. Serve with soy sauce, wasabi, and pickled ginger on the side for a delightful dining experience.

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