Tempura Shrimp Rolls

This recipe is a simplified version of one in my favourite little sushi book called Sushi: easy recipes for making sushi at home by Emi Kazuko, Fiona Smith and Elsa Petersen-Schepelern.

I take a shortcut by using ready-to-bake frozen tempura shrimp. I have also added a garnish of spicy mayonnaise. If you have never made sushi before, this is a great place to start. My 9-year-old is assembling the rolls in the photos here!

These are best eaten soon after preparing because the nori softens and get chewy.


Tempura Shrimp Rolls (click for printable)

20 ready-to-bake frozen tempura shrimp
1 cup sushi rice, cooking according to package directions
1-2 teaspoons sushi seasoning vinegar
2-3 sheets nori seaweed
1 teaspoon wasabi paste, optional
baby arugula
1/4 cup mayonnaise
1/2-1 teaspoon sriracha pepper sauce

Cook rice according to rice cooker or package directions. Bake shrimp according to package directions.

While shrimp is baking, cut nori into strips. If the shrimp are large, cut the whole sheet into 1” wide strips. If they are small, cut the sheet crosswise, then into 1” strips.

Season the cooked sushi rice with the sushi seasoning vinegar and stir gently.

Combine the mayonnaise with sriracha pepper sauce. Place in a small ziploc bag and seal. Snip a very small triangle off one corner.

To prepare the rolls, place a piece of arugula on the nori, then a scant tablespoon of the seasoned rice. If you are using the wasabi, put a little bit on the rice. Place the cooked shrimp on the rice and roll up the nori. A grain of rice or a dab of water will stick the nori together. 

A spoonful of rice and a little wasabi
Golden tempura shrimp on the rice
Roll it all up
All rolled up

Turn over and garnish with a little squirt of the sriracha mayonnaise.



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