Peel and devein the shrimp, leaving the tails intact. Pat dry with paper towels.
Prepare a tempura batter by whisking egg whites, flour, and a pinch of salt together. Add water gradually until it reaches a thin consistency.
Heat oil in a deep frying pan over medium-high heat. Dip the shrimp into the tempura batter and fry until golden brown and crispy. Remove and drain on paper towels.
Cook the rice according to package instructions. Once cooked, spread a thin layer of rice onto a piece of seaweed paper.
Place a fried shrimp and a slice of pickle on the rice. Roll the seaweed paper tightly, using water to seal the edges if necessary.
Slice the shrimp tempura roll into bite-sized pieces and serve with a side of butter for dipping.
🍴 Serve and Enjoy!
Garnish the Japanese shrimp tempura rolls with some sesame seeds and serve alongside soy sauce or your preferred dipping sauce. Enjoy this delicious Japanese dinner!
