Salmon Tempura Rolls

This crispy Salmon Tempura Roll is a flavorful twist on traditional sushi, featuring tender salmon wrapped in nori and rice, then lightly fried for a golden crunch. Perfect for sushi nights at home, this recipe is beginner-friendly, quick to make, and packed with fresh, bold flavors. Serve with soy sauce, pickled ginger, or spicy mayo for a restaurant-style experience. You can even try different variations like adding avocado or cream cheese!

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Prep Time 20

Cook Time 10

Course Healthy Recipes, Sushi

Cuisine Japanese

Servings 24 pieces

Calories 320 kcal

Ingredients

1 cup 240g Sushi rice Short-grain rice works best
2 tbsp 30ml Rice vinegar Season the rice after cooking
8 oz 225g Fresh salmon (sashimi-grade) Cut into strips
4 Nori sheets Full-size seaweed sheets
1 cup Tempura batter mix Can be homemade or store-bought
¾ cup Cold water Mix with batter for light texture
2–3 cubes Ice cubes Optional – helps crispiness of batter
¼ cup All-purpose flour (for dusting) Helps batter stick to salmon
For frying Vegetable oil Use neutral oil like canola or sunflower
Soy sauce Optional dipping sauce
Pickled ginger & wasabi Optional, for a classic sushi touch

Instructions

Cook the Sushi Rice:
Rinse sushi rice under cold water until the water runs clear.
Cook according to package instructions. Once done, stir in rice vinegar and let it cool.
Prepare the Salmon:
Slice fresh sashimi-grade salmon into thin, long strips.
Dust salmon with a light coating of flour for better batter adhesion.
Make the Tempura Batter:
In a bowl, mix tempura batter mix with cold water and optional ice cubes.
Stir just until combined; a few lumps are okay.
Fry the Salmon:
Heat oil in a deep pan to 350°F (175°C).
Dip salmon strips into the batter and fry until golden and crispy (about 2–3 minutes).
Drain on paper towels.
Assemble the Rolls:
Place a sheet of nori on a bamboo mat, spread sushi rice evenly, and add a crispy salmon strip.
Roll tightly, using a bit of water to seal the edge.
Slice with a sharp knife into 6–8 pieces.
Chill if Needed (Optional):
Place rolls in the fridge for 5 minutes if you prefer firmer sushi.

Notes

You can substitute salmon with shrimp or tofu for variation.
Add thin slices of avocado, cucumber, or cream cheese for extra flavor and texture.
For best slicing results, dip the knife in water before each cut.
Store leftovers in an airtight container in the fridge for up to 24 hours. Best enjoyed fresh!