Kaz Matsune
- Jan 16, 2023
- 3 min read

Make Sushi at Home Recipe: Crunchy Roll (Shrimp Tempura Inside)

Updated: Aug 15, 2023

COOKING TIME

Total: 50 - 60 minutes

Sushi Rice: 30 - 40 minutes

Prep (Tempura Flakes): 10 - 15 minutes

Shrimp Tempura: 20 - 30 min.

Rolling: 5 minutes

It's hard to resist the delectable taste of a sushi roll with Shrimp Tempura inside. Here's a twist: how about adding Tempura Flakes and drizzling some Eel sauce (Teriyaki Sauce) over it? The result is a crunchy exterior and an explosion of shrimp goodness inside. Simply delicious!

Tempura Flakes, or Tenkasu, are widely used in Japanese cuisine. One popular application is as a topping for Udon or Soba Noodles. Add them to rice dishes, tofu, miso soup, or any other dish that craves extra crunch and flavor.

I don't know who first came up with the idea of adding Tempura Flakes to sushi rolls, but whoever it was, it was a stroke of genius.

Making Tempura Flakes is simple: drop some tempura batter into hot frying oil. They take about 30 seconds to cook. You can earn extra and store them in the freezer for future use.

No worries if you don't have Shrimp Tempura to put inside the roll! Just coat the outside of any Inside Out Roll with Tempura Flakes, and you've got yourself a Crunchy Roll.

While I have yet to experiment with many other roll variations, Crabmeat and Avocado (California Roll) are excellent substitutes for Shrimp Tempura. Plain Shrimp or Spicy Shrimp are also great alternatives, and let's remember the mouthwatering Spicy Tuna Crunchy Roll. For vegetarians, a Cucumber Avocado Crunchy Roll is an excellent choice.

INGREDIENTS (for one roll):

200g (1 cup) Sushi Rice (follow this recipe)
1 Nori Seaweed, half sheet
5 - 7g (1/4 oz) Sesame Seeds, Roasted (white or black)
2pcs Shrimp Tempura (follow this recipe)
2pcs ¼ Avocado slices
1 Green Leaf Lettuce
5g (1tbls) Spicy Mayo (Sriracha Mayo)
60g Flour
200 ml. (1cup) Rice Bran Oil (or vegetable oil)
Eel or Teriyaki Sauce (follow this recipe)

TOOLS:

Cutting Board
Knife
Makisu, Sushi Rolling Mat
Pot
Small Sheet pans
Paper Towel
Tempura (or Mesh) strainer
Chopsticks (or spoon)

INSTRUCTIONS:

Making Tempura Flakes

Prepare Tempura Batter by mixing Flour with an equal amount of water.
Heat the frying oil to 190C/375F. You can test the oil's readiness by dropping some tempura batter. The oil is ready if the batter hits the bottom and rises to the surface immediately.
Drop small amounts of tempura batter into the oil using a pair of chopsticks (or a small spoon).
Let the batter cook for 20 - 30 seconds until it turns golden.
Remove the flakes from the oil and let them sit on a paper towel to remove excess fat.

Making a Shrimp Tempura Roll (inside out)

(How to spread rice for Inside Out Rolls, Step 1 - 6)

Place the Nori, shiny side down.
Moisten your hands with water.
Take a tennis-ball-sized amount of sushi rice.
Cover the entire surface of the Nori with rice, starting from the top left corner and moving down to the bottom.
Sprinkle the sesame seeds over the rice.
Flip the Nori over so the rice faces up and the Nori side is down.
Place two pieces of Shrimp Tempura and Avocado slices in the center.
Roll the Nori from the bottom up, using a Makisu Bamboo Mat to seal the roll.
Place plastic wrap on the cutting board.
Spread the tempura flakes evenly on the plastic wrap.
Pick up the roll, turn the top side down, and place it over the tempura flakes.
Wrap the roll with plastic wrap, ensuring the tempura flakes cover the rice. Roll the roll so the top part with the tempura flakes faces up.
Keep the plastic wrap on and place the Makisu on top. Squeeze tightly to ensure the tempura flakes adhere to the rice.
Cut the roll into 8 pieces while the plastic wrap is still on (this helps prevent the tempura flakes from falling off).
Plate the pieces and drizzle Eel Sauce (or teriyaki sauce) over the top.
Enjoy the delightful Crunchy Roll, where the crispy texture of the tempura flakes perfectly complements the succulent shrimp tempura inside.