Gluten-Free Crunchy Tempura Sushi Roll
Elevate your sushi game with this Gluten-Free Crunchy Tempura Sushi Roll, a dazzling fusion of flavor and texture. Perfect for those seeking gluten-free alternatives, this recipe combines fluffy seasoned sushi rice, fresh avocado and cucumber, and irresistibly crispy tempura-fried vegetables wrapped in nori sheets. The gluten-free tempura batter, made with all-purpose flour, cornstarch, and sparkling water, yields light, golden crunch in every bite. Topped with nutty sesame seeds and paired with gluten-free tamari for dipping, these rolls offer a delightful blend of creaminess, crispness, and umami. With a total cook and prep time of just one hour, this recipe is an impressive yet approachable choice for sushi enthusiasts or dinner party hosts.
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 1 large Avocado
- 1 medium Cucumber
- 4 Nori sheets
- 0.5 cup Gluten-free all-purpose flour
- 0.25 cup Cornstarch
- 0.75 cup Cold sparkling water
- 2 cups Vegetable oil (for frying)
- 1 medium Carrot
- 8 spears Asparagus
- 2 tablespoons Sesame seeds
- Tamari (gluten-free soy sauce)
Instructions
Rinse the sushi rice under cold water until the water runs clear. Combine the rice and 1.25 cups of water in a rice cooker and cook according to the manufacturer's instructions.
Once cooked, transfer the rice to a wooden or glass dish and let it cool slightly.
Mix rice vinegar, sugar, and salt in a small bowl, stirring until dissolved. Gently fold this mixture into the slightly cooled rice, fanning the rice to cool it to room temperature.
Peel and slice the avocado and cucumber into thin strips. Set aside.
Prepare the tempura batter by whisking together gluten-free all-purpose flour, cornstarch, and cold sparkling water until just combined. Be careful not to over-mix; lumps are fine.
Heat the vegetable oil in a deep pan or fryer to 350°F (175°C).
Cut the carrot into thin, long strips and trim the asparagus spears.
Dip the carrot strips and asparagus spears into the tempura batter, allowing excess to drip off before placing them into the hot oil. Fry until golden brown and crispy, about 3-4 minutes. Remove and drain on paper towels.
Place a nori sheet shiny side down on a bamboo sushi mat. With wet hands, spread about 1/4 of the seasoned sushi rice evenly over the nori sheet, leaving a 1-inch border at the top.
Sprinkle sesame seeds over the rice.
Lay avocado slices, cucumber strips, and a few tempura vegetables across the center of the rice.
Using the bamboo mat, roll the sushi tightly from the bottom upward, pressing firmly to form a cylinder. Moisten the top edge of the nori with water to seal the roll.
Repeat the process with the remaining ingredients to make three additional rolls.
Slice each roll into 8 pieces with a sharp, wet knife.
Serve the tempura sushi rolls with gluten-free tamari for dipping.
Nutrition Facts
Calories |
5193 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 514.4 g | 659% | |
| Saturated Fat | 73.7 g | 368% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2302 mg | 100% | |
| Total Carbohydrate | 181.0 g | 66% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 21.4 g | ||
| Protein | 22.1 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 158 mg | 12% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1987 mg | 42% | |
*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.
