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Unleash 1-Hour Perfect Tempura Sushi Crunch

Tempura Sushi
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This recipe makes crispy tempura-topped sushi rolls. It combines fresh ingredients with a light, crunchy tempura batter.

Ingredients

Scale
  • 1 cup sushi rice
  • 1 1/4 cups water
  • 2 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 3 sheets nori seaweed
  • 1/2 avocado, sliced
  • 1/2 cucumber, julienned
  • 4 imitation crab sticks, halved lengthwise
  • 1/2 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup ice water
  • Vegetable oil, for frying

Instructions

  1. Rinse sushi rice under cold water until water runs clear.
  2. Combine rice and water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.
  3. In a small bowl, combine rice vinegar, sugar, and 1/2 teaspoon salt. Gently fold into the cooked rice. Let cool.
  4. For the tempura batter, whisk together flour, cornstarch, baking powder, and 1/4 teaspoon salt in a bowl. Gradually whisk in ice water until just combined. Do not overmix; lumps are fine.
  5. Heat vegetable oil in a deep pan to 350°F (175°C).
  6. Dip desired vegetables or imitation crab sticks into the tempura batter, letting excess drip off. Fry in hot oil until golden brown and crispy, about 2-3 minutes. Remove with a slotted spoon and drain on paper towels.
  7. To assemble sushi, place one sheet of nori on a bamboo sushi mat. Spread a thin, even layer of sushi rice over the nori, leaving a 1-inch border at the top.
  8. Arrange avocado, cucumber, and tempura-fried ingredients in a line across the center of the rice.
  9. Carefully roll the sushi tightly using the bamboo mat. Moisten the top edge of the nori to seal the roll.
  10. Slice the roll into 6-8 pieces with a sharp, wet knife. Serve immediately.

Notes

  • Use very cold ice water for the tempura batter for maximum crispiness.
  • Do not overcrowd the pan when frying tempura to maintain oil temperature.
  • Serve with soy sauce, wasabi, and pickled ginger.

Nutrition

Find it online: https://sundayflavor.com/tempura-sushi-recipe-crunch/