This tempura shrimp sushi roll is so delicious! It has tempura shrimp, cream cheese, avocado and cucumber and is topped with optional sauces of spicy mayo, eel sauce and general Tso sauce.
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You have the option to put the avocado in the center of this roll or on the top like I have pictured in this roll, it’s personal preference. The thinly sliced avocado on top reminds me of a little green caterpillar ha ha (see picture below, isn’t it cute?) but it also adds a nice pop of color and makes the roll prettier. If you are an avocado lover you can add the avocado in the center as well as the top.
To make you own spicy mayo add sriracha to mayonnaise, I would say about 1/4 of a cup mayo to 1-2 teaspoons sriracha, depending on your spice preference. I then place it into a zip lock bag and snip a little bit off the corner of the bag so I can squeeze it out onto my rolls.
You can use eel sauce or unagi sauce. However, if you can’t find it you can add equal parts oyster sauce, soy sauce and pinch of sugar to create a similar flavored sauce. I also listed General Tao sauce below because it adds a nice ginger and garlic flavored sauce to this roll.
For sushi rolling instructions see recipe below this tempura shrimp sushi roll or for pictured details, check out my sushi 101 page HERE.
What you need to make tempura shrimp sushi roll: (printable recipe card is below)
Makes 2 rolls
- ~2 cups cooked sushi rice – cooked and cooled
- 6 tempura shrimp – make your own RECIPE HERE or frozen
- ~2 ounces cream cheese
- 1 avocado – sliced thinly and added on top, into middle of roll or both
- 1/2 cucumber – cut into long thin strips
- 2 nori sushi sheets – if using large sheets, cut off 1/4 of the sheet
- ~1/3 cup spicy mayo – about 1/4 cup mayo with 1-2 teaspoons sriracha added according to spice preference
- Unagi or eel sauce – you can also use equal parts oyster sauce and soy sauce with a pinch of sugar for a faux eel sauce
- General Tso sauce – optional
- Sesame seeds – optional
Instructions
- Prepare your sushi rice by cooking and then cooling.
- Prepare your cucumber, avocado and shrimp, cream cheese and sauces.
- To roll this sushi, I place a sushi mat on the counter, then lay a piece of plastic wrap or parchment paper down over the sushi mat.
- Add rice and press it out to fit the shape and size of my nori wrap.
- Lay another piece of plastic or parchment paper over the rice and use a rolling pin or hands to press out the rice so it is uniform, smooth and compressed. Remove the plastic wrap or parchment paper from on top of the rice (leave the one one the bottom of rice) so we can add your nori.
- Most nori wraps are large, They make them big so people can wrap the roll with the nori on the outside. We are keeping the nori on the inside of the rice so that is why we cut the wrap, so cut off about 1/4 of the nori wrap pieces so you don’t have a giant roll.
- Place the nori wrap, rough side down, shiny side up. Once you place it the wrap will not move so place mindfully. If you have any corners without rice under them you can slide rice under the nori as needed.
- Add your shrimp, cream cheese, cucumber, added desired sauce and if adding avocado to the center filling add that too, place in the center of the wrap going all of the way down vertically.
- Take the plastic wrap or parchment paper that is still under the rice and bring the two edges of the roll together until the rice and nori wrap edges meet, if they are a little bigger than your filling then lay edges over each other or cut off the excess rice before forming into a cylinder. If your filling is too large and roll won’t close then you can add rice to the open gap and form a cylinder.
- Use your hands to press the roll gently, wrap the plastic wrap or parchment paper around the roll completely and take your sushi mat or a towel and press it together so you have a firm roll, don’t squeeze too hard or your filling will come out the sides.
- Once formed with a sushi mat or towel, move to desired serving dish, add avocado on top if adding here and then add sauces and optional sesame seeds.
- To slice, dip knife into rice vinegar or water between each slice so it doesn’t stick. I have found a serrated knife is also nice to use if you don’t have particularly sharp knifes, just gently saw at each slice and it will created a nice sushi slice without ruining your filling.
- Repeat for the second roll and enjoy!
Here are a few other sushi rolls that I love:
- California Crunch Sushi Roll RECIPE HERE
- Pepper Shrimp Sushi Roll RECIPE HERE
- Smoked Salmon Sushi Roll RECIPE HERE
Tempura Shrimp Sushi Roll
Deliciously decadent tempura shrimp sushi roll recipe!
Servings 2 rolls
Ingredients
- ~2 cups cooked sushi rice – cooked and cooled
- 6 tempura shrimp – make your own or cook from frozen
- ~2 ounces cream cheese
- 1 avocado – sliced thinly and added on top into middle of roll or both
- 1/2 cucumber – cut into long thin strips
- 2 nori sushi sheets – if using large sheets cut off 1/4 of the sheet
- ~1/3 cup spicy mayo – about 1/4 cup mayo with 1-2 teaspoons sriracha added according to spice preference
- Unagi or eel sauce – you can also use equal parts oyster sauce and soy sauce with a pinch of sugar for a faux eel sauce
- General Tso sauce – optional
- Sesame seeds – optional
Instructions
- Prepare your sushi rice by cooking and then cooling.
- Prepare your cucumber, avocado and shrimp, cream cheese and sauces.
- To roll this sushi, I place a sushi mat on the counter, then lay a piece of plastic wrap or parchment paper down over the sushi mat.
- Add rice and press it out to fit the shape and size of my nori wrap.
- Lay another piece of plastic or parchment paper over the rice and use a rolling pin or hands to press out the rice so it is uniform, smooth and compressed. Remove the plastic wrap or parchment paper from on top of the rice (leave the one one the bottom of rice) so we can add your nori.
- Most nori wraps are large, They make them big so people can wrap the roll with the nori on the outside. We are keeping the nori on the inside of the rice so that is why we cut the wrap, so cut off about 1/4 of the nori wrap pieces so you don’t have a giant roll.
- Place the nori wrap, rough side down, shiny side up. Once you place it the wrap will not move so place mindfully. If you have any corners without rice under them you can slide rice under the nori as needed.
- Add your shrimp, cream cheese, cucumber, added desired sauce and if adding avocado to the center filling add that too, place in the center of the wrap going all of the way down vertically.
- Take the plastic wrap or parchment paper that is still under the rice and bring the two edges of the roll together until the rice and nori wrap edges meet, if they are a little bigger than your filling then lay edges over each other or cut off the excess rice before forming into a cylinder. If your filling is too large and roll won’t close then you can add rice to the open gap and form a cylinder.
- Use your hands to press the roll gently, wrap the plastic wrap or parchment paper around the roll completely and take your sushi mat or a towel and press it together so you have a firm roll, don’t squeeze too hard or your filling will come out the sides.
- Once formed with a sushi mat or towel, move to desired serving dish, add avocado on top if adding here and then add sauces and optional sesame seeds.
- To slice, dip knife into rice vinegar or water between each slice so it doesn’t stick. I have found a serrated knife is also nice to use if you don’t have particularly sharp knifes, just gently saw at each slice and it will created a nice sushi slice without ruining your filling.
- Repeat for the second roll and enjoy!
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