Shrimp Tempura Roll recipe - ingredients, nutrition and when to eat it
This roll wraps crispy fried shrimp, crunchy cucumber, and creamy mayonnaise in roasted seaweed and rice.
This roll wraps crispy fried shrimp, crunchy cucumber, and creamy mayonnaise in roasted seaweed and rice. It's simple yet filling, making it a good choice for lunch or a light dinner.
Japanese · 35 minutes to cook
Nutrition (per 374g serving): 705.4 kcal · protein 24.7g · carbohydrate 86.5g · fat 27.4g · sodium 555.1mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the rice is too hot, the seaweed may become soggy, so let it cool slightly before rolling.
Tips: Dry the shrimp thoroughly so the batter coats it evenly.
Tips: Lightly wet the knife before slicing to help the roll keep its shape.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Rice (white rice) — 180 g
- Shrimp — 5 pc
- Flour — 2 Tbsp
- Egg — 0.5 pc
- Bread crumbs — 3 Tbsp
- Cooking oil — 1 Tbsp
- Cucumber — 0.3 pc
- Dried seaweed — 1 sheet
- Mayonnaise — 1.5 Tbsp
- Vinegar — 1 tsp
- Sugar — 0.5 tsp
- Salt — 0.2 tsp
- Sesame seeds — 0.5 tsp