Fried Crispy Tempura Shrimp Uramaki recipe

The Fried Crispy Tempura Shrimp Uramaki is a popular style of sushi roll that offers a delightful contrast in textures and flavors. As an Uramaki (literally "inside-out roll"), the rice is on the exterior. Standard Uramaki rolls are often dusted with sesame seeds or roe, while the nori (seaweed) wraps the fillings. For this specific roll the sushi rice on the outside is coated with tempura (or egg) en then dipped in panko. Funally it is fried for a double crunchy effect! The fried crispy tempura shrimp uramaki features a central filling of crispy fried tempura shrimp, cucumber, and avocado. The shrimp is prepared using the tempura method (can be bought in a supermarket like this as well)—lightly battered and deep-fried—which provides a warm, savory crunch that complements the cool, refreshing bite of the cucumber and the creamy, rich texture of the avocado. This combination makes it a beautifull vatiation in your sushi offering. Usually we cut away the end of the sushi roll for pictures (we do serve it to our guests!) as it is never the most beautifull piece. But with the tempura shrimp sticking out it is a nice variation on the table! Get more inspiration from our other home-made sushi recipes.

Image: presentation of home-made recipe for Fried Crispy Tempura Shrimp Uramaki Sushi!

The Tempura Technique

There are a few ways to create the crispy outer shell of fried uramaki's. One is the tempura technique, which relies on a batter of water and flour, that creates a stark textual contrast to the soft rice. When the cold batter hits the hot oil, the water evaporates instantly, creating the signature "lacing" and crunch associated with high-quality fried sushi. This technique takes a bit of practice and is ideal for making vegan sushi and vegetarian fried uramaki's. A simple and effective way is to coat the rolls with egg and then roll them in panko.

Making Fried Crispy Tempura Shrimp Uramaki at home - the recipe

Fried uramaki's are one of the more advanced rolls to make at home. Next to rolling the sushi inside-out (uramaki style), you now need to coat and fry them. The taste is amazing but it takes a bit of practice! It is a nice variation when making a range of sushi rolls. Some maki's, some uramaki's, some fried uramaki's and a few nigiri!

The ingredients for 1 fried shrimp uramaki

• Sushi Rice: approx 50 grams (1/3 cup) per roll (make a larger amount to make multiple different sushi rolls at once)

• Sushi Vinegar: Or a mix of rice vinegar, sugar, and salt.

• 1 Nori Sheet

• 2,5 pieces tempura shrimp (store bought, or home-made for the pro's)

• 1/3 Avocado (use the leftover avocado for other rolls)

• 1/8 Cucumber, cut in small strips. Remove the seeds when watery.

  
  

The Tempura Batter

• 1/2 cup (60 grams) Flour: All-purpose is fine.

• 1/4 cup (60 grams) Cold Water: Literally put ice cubes in it.

• Panko Breadcrumbs: Optional, if you want to go full "crunch mode."

Or simply first dip it in egg and then in panko!

Instructions: to make fried shrimp uramaki at home recipe

Step 1: The Rice

Cook the sushi rice according to the package. Once cooked, fold in the vinegar while fanning the rice. You are supposed to do this to cool it down and make it glossy. Fry the tempura shrimps.

Step 2: The Prep

Use a non-traditional plastic sushi mat, it makes your life easier. Otherwise wrap your bamboo mat in plastic wrap. Cut your Tempura Shrimp in a way that they are exactely the width of the nori sheet (2,5 tempura shrimps in my case, for the half shrimp, keep the part without the tail), do the same with the cucumber. Slice your avocado. Try not to eat the ingredients yet. Did you know you almost all sushi preparation leftovers (cucumber, parts of tempura shrimp or surimi, avocado, fried egg) are perfect to make "leftover" nigiri in the end together with some leftover rice and a strip of seewead.

Step 3: Rolling

1. Take a full sheet of Nori. A lot of other recipes take half sheet of nori sheet. In my experience I get the best rolls when using a full sheet. Your rolls will have some nori towards the outside of the roll as you see in my pictures. But it is much easier and as tasty!

2. Place a handful of rice on the rough side of the Nori. Spread it out gently so the first half of your nori sheet is covered. Make sure the edges and corners are covered nicely too in an even layer of rice. Do not mash it. 

3. Flip it over! This is were a plastic sushi matt comes in easy. As the rice does not stick you don't have to cover it in cling-foil all the time.

4. Place your tempura shrimp, avocado and or cucumber on the ede of the Nori. Make sure the tails of the tempura shrimp are always on the outside!

5. The Roll: Lift the mat and roll it over the filling. Squeeze tightly. If ingredients squirt out the sides, just shove them back in. No one is looking.

Images: making fried crispy tempura shrimp uramaki rolls at home!

Step 4: The Batter

Mix the flour and cold water. Do not overmix and get too much air in the mixture. Dip the entire sushi roll into the batter. It will look messy. Then roll the battered sushi roll in Panko breadcrumbs for maximum texture. If you don't mind coating it with egg, whisk an egg and dip in the egg mixture. It is much easier compared to the batter.

Step 5: frying crispy shrimp uramaki sushi rolls

There are multiple options to fry your uramaki rolls. The most common one is a deep-fryer and then you set the heat 180°C (350°F). Gently lower the roll into the oil. Fry until golden brown (about 2–3 minutes). It happens fast. Since I hate cleaning these things, I usually take a large pan with a good layer of oil and fry them. roll around 4-6 times to get all edges nice and brown. The color will be slightly uneven, but the crunch will be similar!

Step 6: Slicing the sushi

Remove the roll and let it drain on a paper towel. Let it cool for a few minutes. Take your sharp breadknife. Slice the roll with a sawing motion. Do not press down. If you press down, you will crush your creation. If you see that the panko falls off during cuting, make sure to grip the sushi roll with your fingers on all side when cutting to support it.

Step 7: Optional garnishing

Fried shrimp uramaki rolls look awesome already. If you really need to make it more fancy, then drizzle with spicy mayo (mayonnaise mixed with sriracha) and eel sauce (thick soy sauce). Sprinkle with sesame seeds. This hides all the structural imperfections you might have made in Step 3. Personally I love some imperfections, making it more artistic and home-made!

Estimated Nutritional Information

Nutrient	Amount
Calories	415 kcal
Total Fat	18g
Saturated Fat	2.5g
Cholesterol	65mg
Total Carbohydrates	51g
Dietary Fiber	4g
Sugars	2g
Protein	12g
Salt	1.4g
Of which Sodium	560mg

Enjoy your fried crispy tempura shrimp uramaki rolls, home-made recipe!