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Sushi: Shrimp Tempura Roll (Ebi)

  • 12 slices
  • Mins
    Prep Time
  • Mins
    Cook Time


6 black tiger shrimp, peeled and deveined
¼ cup flour
½ tsp, cornstarch
1 egg
½ cup ice water
2 sheets sushi nori
2 green onions
1 cup cooked sushi rice
safflower oil for deep frying


In a small bowl, mix flour, cornstarch, egg and ice water. Sprinkle extra flour on a plate. Score shrimp across backs and press down to elongate. Heat oil over high heat, checking temperature by dropping a spoonful of batter in oil. The temperature is right if the piece drops halfway and then floats back to the surface. Batter shrimp, dredge in flour and fry until golden brown. Drain on paper towels. Heat nori in a 350F oven to soften slightly, about 3-4 minutes. Working with one sheet of nori at a time, with shiny side facing down and with long side facing you, spread 1/2 cup rice in an even layer on each sheet, leaving a 1/2 inch border on long sides. Arrange shrimp in a line across rice. Arrange a green onion on top of shrimp. Roll and cut each piece into 6 slices.

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