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Shrimp Tempura Rice Burger

by Daiki Nakagawa featured in Japanese Rice Burgers 4 Ways


for 3 servings


  • 1 egg
  • 1 cup
    flour (120 g)
  • ½ cup
    cold water (100 mL)
  • flour, to cook
  • 6 shrimps
  • oil, to cook

Mayonnaise Sauce

  • 3 tablespoons
  • 1 tablespoon
  • ½ tablespoon
  • 1 teaspoon
    white vinegar
  • 1 ¼ cups
    rice, cooked (300 g)
  • 2 tablespoons
    sesame oil, to cook
  • green leaf lettuce, to taste
    Calories 548
    Fat 30g
    Carbs 60g
    Fiber 1g
    Sugar 4g
    Protein 8g

Estimated values based on one serving size.



  1. Whisk the egg in a small bowl. Add 120 grams (1 cup) of flour and water. Whisk to combine. Cover with plastic wrap and transfer to the refrigerator.
  2. Add flour to a shallow dish. Dip each shrimp in the flour, shaking off any excess.
  3. Dip the floured shrimp into the batter.
  4. Heat oil in a pot to 350°F (180˚C).
  5. Fry the shrimp until they float to the top and become golden brown in color. Use a slotted spoon to transfer the shrimp to a paper towel-lined plate to drain.
  6. For the mayonnaise sauce, combine mayonnaise, ketchup, honey, and vinegar.
  7. Line a ramekin with plastic wrap, and mold ¼ of the rice into a patty. Repeat until you have 6 rice “buns.”
  8. Heat a pan over medium-high heat and add a splash of sesame oil. Add the rice “buns” and cook until the outside is crispy, about 5 minutes.
  9. Top the rice "bun" with a piece of green leaf lettuce, fried shrimps, mayonnaise sauce, and top with another rice “bun.” Repeat with remaining ingredients.
  10. Enjoy!