🍣 Ebi Tempura Uramaki
Ebi tempura uramaki is an inside-out sushi roll: the rice is on the outside, coated in sesame seeds, and the nori wraps a filling of crispy battered shrimp, creamy avocado and fresh cucumber. Each slice combines crunch, softness and a mild vinegared-rice tang. It is usually cut into eight pieces.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 300 g cooked sushi rice
- 4 shrimp tempura pieces
- 1/2 avocado, sliced
- 1/2 cucumber, cut into sticks
- 2 nori sheets
- 2 tbsp sesame seeds
Method
- Lay a nori sheet on a bamboo mat covered with cling film.
- Spread half the rice evenly over the nori and sprinkle with sesame seeds.
- Flip the sheet so the rice faces down.
- Arrange shrimp tempura, avocado and cucumber along the near edge.
- Roll tightly with the mat, then cut into 8 pieces with a wet knife; repeat with the second sheet.
How to make it lighter
- Order or make 4–6 pieces and add a cucumber salad instead of a second roll.
- The tempura batter adds most of the fat; a roll with plain cooked shrimp is lighter.
- Go easy on dipping sauces and sweet glazes, which add calories quickly.
History
Inside-out (uramaki) rolls developed outside Japan, most famously in North America in the 1960s–70s, and shrimp tempura rolls are now a standard item at sushi bars worldwide.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →