Jung Ho-young's Shrimp Tempura Roll
A Japanese crunch roll with crispy shrimp tempura and a smooth crab stick salad, enhanced with savory tempura crumbs for a rich, satisfying bite.
Ingredients needed 2 servings
Recipe
Cooking tips
- When making nude rolls or sushi rolls, always wrap the bamboo mat with food-safe wrap first to prevent rice from sticking and improve final presentation.
- To keep the roll shape and crumb coating intact, tightly wrap the entire roll in plastic wrap before slicing—this prevents the cross-section from collapsing when cutting.
- For an extra exotic twist, mix sriracha into mayonnaise to create a spicy mayo sauce, which pairs beautifully alongside teriyaki and chili sauces.
Recommended for
- Those who want to recreate a restaurant-style crispy, rich crunch shrimp roll at home.
- Parents seeking a fancy, delicious one-bowl meal for kids’ special meals, home parties, or entertaining guests.
Shop ingredients on Coupang(Ad)
Did you cook this?
How did it turn out when you followed this recipe?
Your cooking experience helps everyone find recipes they can trust.
Loading cooking feedback…
You might also like
- Jung Ho-young's Shrimp Tempura
- Aha Bujang's Sashimi Restaurant-Style Shrimp Tempura
- Jang Ho-jun's Japanese Shrimp Tempura
- Jung Ho-young's Bittergourd and Black Tiger Shrimp Tempura
- Seonkyoung Longest Spicy Salt and Pepper Shrimp Fry
- Sung Si-kyung's Rice Paper Shrimp Fritters
- Seonkyoung Longest Japanese-Style Curry Shrimp Tempura Pizza
- Seungwoo Dad's Cold Oil Fried Cream Shrimp
- Maeil Matna Shrimp Potato Fries
- Striker Chef's Gaji Saeu Roll Twigim
