Shrimp Tempura California Hand Roll

Shrimp Tempura California Hand Roll
Recipe type: Entree, Appetizer, Sushi
 Prep time: 
Me and my son love making these sushi hand rolls. They really cure a sushi craving! we’ve also made rolls using this same recipe.
  • 1 package (8 oz.) imitation crab meat, chopped
  • 10 Tempura Shrimp (Frozen – I get mine from Costco)
  • 5 sheets of seaweed paper, cut in half
  • 1 cup sushi rice, cooked and brought to room temperature
  • 1 tbsp. toasted sesame seeds
  • ¼ cucumber, peeled and sliced lengthwise
  • 1 avocado, sliced
  • 1 tbsp. mayonnaise
  • 2 tsp. red chili sauce/Sriracha sauce
  1. You’ll need a clean and dry work space.
  2. Lay the seaweed paper horizontally.
  3. Spread a thin layer of sushi sticky rice on the left half of the seaweed.
  4. Mix one package of imitation crab, mayo, sriracha, and sesame seeds.
  5. Spread a thin layer of crab mix on top of the rice.
  6. Top the crab with tempura shrimp, some cucumber slivers, and avocado slices.
  7. Tightly roll up the bottom left corner of to the top right edge of the rice and continue to wrap until seaweed is wrapped completely around.
  8. Serve with a dish of soy sauce & wasabi.

Making Sushi Sticky Rice

  1. Bring 2 cups of water to a boil in a large pot or use rice cooker.
  2. Add 1 ½ cups of short-grain rice or 1 cup of medium-grain rice.
  3. Cover the pot with a lid and simmer for 15 minutes.
  4. Meanwhile, Combine 4 tablespoons of rice vinegar, 2 tablespoons of sugar, and 1 teaspoon of salt in a small saucepan. Bring to a boil over medium heat.
  5. Remove the seasoning from the stove. Set it aside and let it cool.
  6. Pour the seasoning over the warm rice. Mix the rice and the seasoning together. Let rice cool.