Tempura Sushi Rolls
Prep time
Cook time
Total time
Recipe type: Appetiser
Cuisine: Asian
  • Cooked sticky rice- 2 cups
  • Vinegar- 1½ tbsp
  • Salt- a few pinches
  • Nori sea weed sheets
  • Cucumber, cut into thin 2 inch wedges
  • Carrots, cut into thin 2 inch wedges
  • Thai spicy dipping sauce or any other sauce
For making batter
  • All purpose flour- ½ cup
  • Water- ½ cup
  • Salt- to taste
Other ingredients
  • Bread crumbs
  • Sesame seeds- 1 tbsp
  • Oil- to deep fry
  1. In a bowl, combine the flour, water and salt to a smooth batter. Keep aside.
  2. Combine the bread crumbs and sesame seeds and spread it on a plate.
  3. Cook the sticky rice in a rice cooker.
  4. Combine the cooled cooked rice with vinegar and salt.
  5. Place the sushi mat on a cutting board.
  6. Place one nori sea weed shiny side down on the mat.
  7. Spread the sticky rice evenly over the sea weed sheet leaving some ½ inch space from the ends.
  8. Spread some cucumber and carrot wedges over the rice on one of the ends.
  9. Roll the sushi mat with the sea weed tightly.
  10. Cut the rolled sushi in half.
  11. Heat enough oil for frying in a frying pan.
  12. Dip one of the sushi halves in the batter, roll it over bread crumbs/sesame seeds.
  13. Fry it in the oil till golden and crunchy.
  14. Transfer to a paper towel.
  15. Cut the tempura sushi into 1 inch rolls. Serve with Thai spicy dipping sauce or your favorite sauce.
You could add tempura shrimp or crab or cooked fish to your sushi.
Recipe by Cooking with Thas - Healthy Recipes, Instant pot, Videos by Thasneen at https://www.thasneen.com/cooking/tempura-sushi-rolls/