Gluten-Free Crispy Tempura Crunch Sushi Roll
Indulge in the irresistible flavors of our Gluten-Free Crispy Tempura Crunch Sushi Roll, a perfect fusion of texture and taste designed for sushi lovers with dietary needs. This recipe features impeccably seasoned sushi rice, fresh cucumber, creamy avocado, and crispy gluten-free tempura shrimp wrapped in nori for a delightful crunch in every bite. The light, bubbly tempura batter is made with sparkling water to achieve a golden, airy crispness, while sesame seeds add a nutty finish. Whether you're following a gluten-free lifestyle or simply craving homemade sushi, this restaurant-quality recipe is easier to make than you think and ready in under an hour. Serve with gluten-free soy sauce, wasabi, and pickled ginger for an authentic sushi experience right at home. Perfect for weeknight dinners, entertaining, or satisfying your sushi cravings!
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.5 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 4 sheets Nori sheets
- 1 medium Cucumber
- 1 large Avocado
- 8 pieces Cooked shrimp
- 1 cup Gluten-free tempura flour
- 1 cup Cold sparkling water
- 2 cups Vegetable oil
- 2 tablespoons Sesame seeds
- for serving Soy sauce (gluten-free)
- for serving Wasabi
- for serving Pickled ginger
Instructions
Rinse the sushi rice thoroughly under cold water until the water runs clear to remove excess starch.
In a medium saucepan, combine rice and water. Bring to a boil over medium heat, reduce to a simmer, cover, and cook for 15 minutes until water is absorbed.
Remove from heat and let sit covered for 10 minutes. Transfer rice to a large bowl.
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold the mixture into the rice, then cool to room temperature.
Cut cucumber and avocado into thin strips.
For the tempura: In a bowl, gradually whisk cold sparkling water into the gluten-free tempura flour until smooth. The batter should be slightly runny.
Heat vegetable oil in a deep saucepan for frying; the oil is ready when a drop of batter sizzles on contact.
Dip each shrimp into the tempura batter and carefully place it in the hot oil. Fry until golden and crispy, about 2-3 minutes. Use a slotted spoon to remove and drain on paper towels.
Place a nori sheet, shiny side down, on a bamboo sushi mat lined with plastic wrap.
Spread a thin layer of cooled rice over the nori, leaving a 1-inch border at the top. Sprinkle sesame seeds over the rice.
Arrange strips of cucumber, avocado, and tempura shrimp horizontally across the center of the rice.
Using the bamboo mat, carefully roll the sushi, applying gentle pressure to form a tight roll. Seal the edge with a little water.
Transfer roll to a cutting board, lightly wet a sharp knife, and slice the sushi roll into 6-8 pieces.
Repeat the process for the remaining nori sheets.
Serve sushi rolls with gluten-free soy sauce, wasabi, and pickled ginger.
Nutrition Facts
Calories |
4950 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 461.4 g | 592% | |
| Saturated Fat | 65.9 g | 330% | |
| Polyunsaturated Fat | 276.6 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 3789 mg | 165% | |
| Total Carbohydrate | 204.6 g | 74% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 20.1 g | ||
| Protein | 44.5 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 206 mg | 16% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1846 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
