A type of sushi roll, tempura rolls include shrimp prepared in a style called tempura. Tempura shrimp are deep fried and lightly breaded. As with any sushi, both sushi rice and nori, or edible seaweed, are also necessary ingredients. Tempura rolls can be homemade and are usually served in any sushi bar or restaurant.

In addition to tempura shrimp, the contents of tempura rolls may vary. Thinly sliced cucumbers or avocados are usually included. Often, just one or the other is added, but both may be included in a single roll as well. Mayonnaise is frequently used, and cream cheese is also a popular addition. If cream cheese is used, it should be sliced into thin strips while still firm.

The two most complex ingredients in tempura rolls are the tempura shrimp and sumeshi, or sushi rice. Tempura shrimp are made by peeling and deveining fresh, raw shrimp. The tail is trimmed, but not removed, and each shrimp is then lightly coated in the batter. The sumeshi is made with cooked rice and sushi rice vinegar. The vinegar may be store bought but is usually homemade using two types of rice wine, rice vinegar, salt, and sometimes kelp.

Tempura batter is made with only cold flour, eggs, and ice water. The eggs are added to the water first and beaten to mix the two together. Then, the flour is briefly stirred into the egg mixture. If properly done, some unmixed flour will remain in the batter.

Once all of the shrimp are coated, they are dipped in hot oil and deep fried. After frying, the tails may be cut off, but many tempura rolls are made with some of the shrimp tails intact so that each roll has a tail sticking out its end. The shrimp are then set aside to drain while the rest of the ingredients are prepared.

To create tempura rolls, sheets of seaweed, or nori, are placed on a sushi mat or saran wrap. The rice is then spread evenly over the top of the seaweed. If the rice is desired on the outside of the roll, the sheet is then flipped. Otherwise, the other ingredients are placed directly onto the seaweed.

All of the filling ingredients are layered on the sheet, and the nori is rolled tightly, using the mat or saran wrap to form the roll. After the roll is secured, it is sliced. Tempura rolls are traditionally served with pickled ginger, soy sauce, and wasabi, which is Japanese horseradish. They should be served chilled the same day that they are made.