Gluten-Free Tempura Sushi Roll
Dive into a world of bold flavors and crispy textures with this Gluten-Free Tempura Sushi Roll recipe! Perfect for sushi lovers craving a delicious gluten-free twist, this recipe pairs seasoned sushi rice and fresh fillings—like creamy avocado and crisp cucumber—with the star of the show: lightly battered and golden-fried tempura vegetables. Each roll is expertly wrapped in nori sheets, ensuring every bite is a balance of crunch, freshness, and savory satisfaction. Whether you’re hosting a dinner party or indulging in homemade sushi night, this recipe brings restaurant-quality rolls right to your kitchen table. Serve alongside gluten-free soy sauce for the ultimate dipping experience. Ready in just about an hour, this is the perfect combination of wholesome and indulgent. Don't miss out on mastering this gluten-free tempura sushi roll that’s sure to impress!
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Recipe Information
Ingredients
- 1 cup (uncooked) Gluten-free sushi rice
- 3 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 0.5 cup Gluten-free all-purpose flour
- 2 tablespoons Cornstarch
- 0.5 teaspoon Baking powder
- 0.75 cup Ice water
- 1 cup (sliced into thin strips) Vegetables (e.g., sweet potato, zucchini, or bell peppers)
- 2 cups Vegetable oil (for frying)
- 4 sheets Nori sheets
- 0.5 cup (cut into thin strips) Cucumber
- 1 medium (sliced) Avocado
- 2 tablespoons (for serving) Gluten-free soy sauce
Instructions
Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to the package instructions. Once done, transfer the rice to a wide bowl and let it cool slightly.
In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Pour the mixture evenly over the warm rice and gently fold it in using a cutting motion. Set aside to cool completely.
In a medium mixing bowl, whisk together the gluten-free all-purpose flour, cornstarch, and baking powder. Slowly add the ice water while whisking until a thin batter forms.
Heat the vegetable oil in a deep frying pan or pot to 350°F (175°C). Dip the sliced vegetables into the tempura batter, coating them evenly, and gently place them into the hot oil. Fry in batches until golden and crispy, about 2-3 minutes. Remove with a slotted spoon and drain on a paper towel-lined plate.
Place a bamboo sushi mat on a flat surface and lay a sheet of nori shiny side down. Using wet hands, spread a thin, even layer of seasoned sushi rice over the nori, leaving a 1-inch border at the top edge.
Arrange a few tempura vegetable strips, cucumber, and avocado slices horizontally across the center of the rice. Lift the edge of the bamboo mat and begin rolling the nori tightly over the fillings, pressing gently as you roll. Seal the edge with a touch of water.
Use a sharp knife dipped in water to slice the roll into 6-8 pieces. Clean the knife between cuts to keep the edges neat.
Repeat with the remaining nori sheets and ingredients.
Serve the gluten-free tempura sushi rolls with gluten-free soy sauce for dipping. Enjoy!
Nutrition Facts
Calories |
5156 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 496.9 g | 637% | |
| Saturated Fat | 71.0 g | 355% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2573 mg | 112% | |
| Total Carbohydrate | 212.9 g | 77% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 24.6 g | ||
| Protein | 17.2 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 139 mg | 11% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1903 mg | 40% | |
*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.
