Tempura Shrimp Sushi Roll with Avocado and Roe on Top

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Classic Tempura Shrimp in a sushi roll filled with cream cheese and cucumber, then topped with avocado, chili mayo, and roe. Trout roe adds not only flavor but also texture and color to my sushi rolls. This post will show you an easy-to-follow homemade sushi tutorial with lots of tips, tricks, and photos to help you roll sushi like a pro. This post is sponsored by Planets Pride A/S.

My daughter and I are big fans of sushi. They taste fresh and delicious, but it is quite expensive to eat sushi in a restaurant or buy a take-away. So, I push myself to learn how to make homemade sushi roll, and if you try this recipe, I guarantee that you will get the same taste, with less money. 👌😃

Homemade Sushi staples

  • sushi rice
  • a sushi or bamboo mat
  • plastic wrap
  • nori or seaweed sheets
  • rice vinegar
  • sake

You can pick up your sushi staples at your local Asian stores or in your grocery store’s international food aisle. Nearly every store I’ve been to carries all the above ingredients. Once you have your sushi pantry staples, all you need it some fresh or frozen produce.

Recipes using Planets Pride products

Frozen Tempura Shrimp

For this recipe, I’m using Planets Pride A/S frozen tempura shrimp and trout roe, and if you’re living in Denmark, you can find their products in some chosen Asian and local stores.

What is Roe

Trout Roe is basically fish eggs that have a bright orange color and from fish and other marine animals. It is among the most important ingredients in Japanese restaurants and sushi bars. They use it for garnish, lite flavor, and texture.

I’m so happy that Planets Pride has this trout roe. It adds a salty taste and extra crunch to my homemade sushi. And I also love adding roe on the top of my sushi rolls because it is so pretty to look at. But these small eggs are more than just appearance, they also high in vitamins and Omega-3 fatty acids.

If you have tried this recipe or any other recipe on my blog, please don’t forget to rate the recipe and let me know how you got on in the comments below. I love hearing from you! 😊

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Here’s what you need:

For the Sushi rice

  • 150 grams sushi rice
  • 150 grams water
  • 1/2 tbsp sake
  • 1 tbsp rice vinegar
  • 1 tbsp granulated white sugar
  • 1/2 tbsp fine salt

For the vinegar-water mixture for dipping hands

  • 1/4 cup water
  • 2 tsp rice vinegar

For sushi roll

How to make Crispy Tempura Shrimp Sushi Rolls

1.In a wok or large skillet, heat oil to 180 degrees Celcius (350F).

2. Cook Sushi rice. Start by washing the sushi rice (rinse it about 2 to 3 times) and cook it with water and sake. Bring to a boil. Once the water begins to boil, reduce the heat to low and let the rice simmer for 20 minutes, stirring every 5 minutes or so. Taste the rice once in a while to ensure that the sushi rice is fully cooked.

3. Meanwhile, cook vinegar, sugar, and salt together. When the sugar has dissolved properly, set the mixture aside to cool. Once the rice is cooked, transfer it into a bowl and use a rice spoon or spatula to turn the vinegar mixture. The rice should absorb all the liquid without breaking the grain of rice. Cover with a damp cloth and set aside.

4. Deep-fry the Tempura Shrimp. Once the oil is hot enough, carefully submerge frozen tempura shrimp directly in hot oil. Deep fry for 2 1/2 to 3 minutes until golden brown. Transfer the fried Tempura Shrimp to a plate lined with a paper towel to drain excess oil.

5. Prepare the filling and topping. Slice cucumber and avocado then take the cream cheese and trout roe out of the fridge. Cut the avocado in slices of 0.5 cm thick.

6. Make the Sushi roll. Place 1 nori sheet on a sushi mat, with the smooth side down. Add approx. 1/4 of the rice on the sheet. Spread the rice well without mashing the rice grain.


  • Cover the bamboo mat with a plastic wrap to protect it from getting sticky from the sushi rice.
  • Dredge your hands in the vinegar-water mixture to avoid the sushi rice sticking to your hands while spreading it.

7. Sprinkle some sesame seeds and flip the nori over.

8. Add 1 1/2 fried Tempura shrimp, 1 strip of cream cheese, and 2 sliced cucumbers.

9. Roll together tightly using the sushi or bamboo mat. This one is hard to explain, but I have a video here that shows how I roll my sushi at home.

10. Place the sliced avocado on top of the sushi roll.

11. Then wrap it with a plastic wrap.

12. Using a sharp wet knife, slice the roll’s ends to make it neat, then slice into equal mini sushi rolls. Drizzle with chili mayo and spoon the trout roe on top.


  • Moisten your knife to prevent rice sticking to the blade.
  • Wipe off the knife on a moist cloth in between each cut.
  • The knife needs to be really sharp, otherwise, you will mess up the sushi when cutting it.


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