Low Fat Crispy Tempura Crunch Sushi Roll
Dive into guilt-free indulgence with this Low Fat Crispy Tempura Crunch Sushi Roll, a lighter twist on the classic sushi roll that doesn't skimp on flavor or crunch. Featuring perfectly seasoned sushi rice, fresh cucumber and creamy avocado, this roll is elevated by baked, golden-crispy tempura imitation crab sticks, crafted with a delicate batter and a handy non-stick cooking spray for a low-fat finish. The recipe combines traditional sushi-making techniques with a healthier approach, eliminating deep-frying while keeping the satisfying texture intact. Ready in just over an hour, these delectable sushi rolls make a stunning centerpiece for a light dinner or a vibrant appetizer. Serve with low-sodium soy sauce, wasabi, and pickled ginger for a complete sushi experience packed with freshness, crunch, and flavor—all while being mindful of calories! Perfect for sushi lovers seeking a healthy yet indulgent homemade option.
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.5 cups Water
- 2 tablespoons Rice vinegar
- 1 teaspoon Sugar
- 0.5 teaspoon Salt
- 4 sheets Nori sheets
- 1 medium Cucumber
- 1 medium Avocado
- 8 pieces Imitation crab sticks
- 0.5 cup All-purpose flour
- 0.25 cup Cornstarch
- 0.5 teaspoon Baking powder
- 0.75 cup Cold sparkling water
- 1 bottle Non-stick cooking spray
Instructions
Rinse 1 cup of sushi rice under cold water until the water runs clear.
Combine the rice with 1.5 cups of water in a rice cooker and cook until done. Allow to cool slightly.
Mix 2 tablespoons of rice vinegar, 1 teaspoon of sugar, and 0.5 teaspoons of salt. Gently fold this mixture into the cooked rice. Set aside to cool to room temperature.
Peel and slice a medium cucumber into thin strips. Do the same with a medium avocado. Set aside.
Prepare the tempura batter by combining 0.5 cup all-purpose flour, 0.25 cup cornstarch, and 0.5 teaspoon baking powder in a bowl.
Gradually whisk in 0.75 cup of cold sparkling water into the flour mixture until smooth.
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly coat with non-stick cooking spray.
Dip 8 imitation crab sticks into the tempura batter and shake off excess.
Arrange the crab sticks on the prepared baking sheet and spray lightly with non-stick cooking spray.
Bake in the preheated oven for 10-12 minutes or until golden and crispy. Allow to cool.
Lay a nori sheet on a bamboo sushi mat, shiny side down.
With dampened fingers, evenly spread a thin layer of seasoned sushi rice over the nori, leaving a 1-inch border at the top edge.
Arrange cucumber strips, avocado slices, and 2 baked tempura crab sticks along the bottom third of the rice.
Using the bamboo mat, carefully roll the sushi into a tight log, applying gentle pressure.
Repeat with remaining ingredients to make 4 rolls in total.
With a sharp knife, slice each roll into 8 equal pieces.
Serve rolls immediately with low-sodium soy sauce, pickled ginger, and wasabi on the side.
Nutrition Facts
Calories |
701 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.1 g | 53% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 1281 mg | 56% | |
| Total Carbohydrate | 68.6 g | 25% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 14.0 g | ||
| Protein | 16.6 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 71 mg | 5% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 486 mg | 10% | |
*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.
