Shrimp Tempura Sushi
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Japanese
Serves: 5 People
For making Shrimp tempura
  • Shrimp, shelled and deveined- 15
  • All purpose flour- ½ cup
  • Water- ¼ cup + ⅛ cup
  • Sesame seeds- 1 tbsp
  • Oyster sauce- 1 tbsp
  • Salt- to taste
  • Oil- for deep frying
  • Bread crumbs- enough to coat the shrimp
For making sushi
  • Sticky rice, cooked- 2 cups
  • Roasted seaweeds
  • Avocado, cut small
  • Cucumber, cut thin long
  1. In a bowl, combine flour, sesame seeds, oyster sauce, salt and water to make a thick batter.
  2. Heat a frying pan, add enough oil for deep frying.
  3. First, dip the shrimp in the flour batter.
  4. Then, coat the shrimp with bread crumbs.
  5. Place it in the heated oil and deep fry to golden brown in color.
  6. Transfer to a paper towel and keep aside.
For making sushi
  1. Cook the sticky rice along with salt and water in a rice cooker. Let the sticky rice cool down.
  2. Place the bamboo mat on a chopping board or on a clean counter top.
  3. Place one roasted seaweed sheet over the mat.
  4. On the seaweed, evenly spread the sticky rice. Wet your hand with water and spread the rice so that it won't stick on the hand.
  5. Place the avocados, cucumber and 3 shrimp tempura on one end of the rice layer.
  6. Roll along with the bamboo mat and tighten the roll.
  7. Unwrap the bamboo mat, you will have the rolled sushi.
  8. Using a sharp knife, cut the long rolls into 2 inch small rolls.
  9. Place on a platter and serve with soy sauce and pickled ginger.
  10. You could either have seaweed or rice as the outer layer.
Recipe by Cooking with Thas - Healthy Recipes, Instant pot, Videos by Thasneen at