Karen Buch RDN, LDN
Deconstructed Tempura Shrimp Sushi Roll
When I created this Deconstructed Tempura Shrimp Sushi Roll, I wanted an easy way to get the flavors and textures of a sushi roll without all the fuss. This dish features crispy shrimp tempura over a bed of sticky sushi rice, topped with steamed edamame, creamy avocado and the fresh crunch of carrot and cucumber slices. The addition of fresh ginger and classic sauces/seasonings are key to achieving true sushi roll flavor. The use of a few convenient frozen ingredients streamlines the prep time so you can have this unique dish on the table before you can say SUSHI TAKEOUT! Read on for the full recipe.
Deconstructed Tempura Shrimp Sushi Roll Recipe Ingredients
1 (18 ounce) package frozen sticky white rice
3 frozen shrimp tempura
1/2 cup frozen shelled edamame
1/4 large avocado, seeded and sliced
1/2 English cucumber, sliced into matchsticks
1/2 carrot, sliced into matchsticks
2 Tbsp. pickled white sushi ginger
1 tsp. furikake (rice seasoning of nori flakes, sesame seeds, salt ,sugar)
Garnish as desired: Unagi sauce, spicy mayo, soy sauce, wasabi paste
Pre-heat oven to 400 °F..
Arrange frozen shrimp in a single layer on a foil-lined baking sheet. Bake per package instructions (about 18-20 min.)
Prepare edamame in microwave per package instructions (about 5 min.)
Prepare sticky rice in microwave per package instructions (about 5 min.)
Arrange rice on a single serving plate to serve family style or divide rice evenly between 3 individual serving bowls. Top evenly with shrimp, edamame, cucumber, carrot, pickled ginger, and a sprinkling of furikake seasoning.
Garnish as desired with Unagi sauce, spicy mayo, soy sauce, and wasabi paste.