Low Fat Crunchy Tempura Sushi Roll
Elevate your sushi game with our irresistible Low Fat Crunchy Tempura Sushi Roll recipe—a lighter twist on a classic favorite! This guilt-free delight features crispy baked tempura-coated vegetables, thanks to a low-fat batter mix and golden panko breadcrumbs. Paired with creamy avocado and fluffy sushi rice seasoned with rice vinegar, sugar, and salt, this roll strikes the perfect balance of crunch and creaminess. Wrapped in nori sheets and rolled to perfection, it’s an eye-catching dish that caters to both flavor and health-conscious appetites. Ready in under 45 minutes, this vibrant sushi roll is ideal for impressing guests or simply savoring at home. Serve with soy sauce, sushi ginger, and a touch of wasabi for authentic flair. Perfect for sushi lovers seeking a low-fat, wholesome treat!
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 2 tablespoons Rice vinegar
- 1 teaspoon Sugar
- 0.5 teaspoon Salt
- 3 sheets Nori sheets
- 0.5 cup Cucumber
- 0.5 cup Carrot
- 0.5 unit Avocado
- 1 cup Low-fat tempura batter mix
- 0.75 cup Cold water
- 0.5 cup Panko breadcrumbs
- 0.25 cup Soy sauce
- 2 tablespoons Sushi ginger
- 1 teaspoon Wasabi
Instructions
Rinse 1 cup of sushi rice under cold water until the water runs clear. Cook the rice according to the package instructions.
In a small bowl, mix 2 tablespoons of rice vinegar, 1 teaspoon of sugar, and 0.5 teaspoon of salt. Once the rice is cooked, fold the vinegar mixture into the rice gently. Let it cool to room temperature.
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Prepare the vegetables: slice 0.5 cup of cucumber, 0.5 cup of carrot, and 0.5 avocado into thin strips.
Mix 1 cup of low-fat tempura batter mix with 0.75 cup of cold water until smooth. Dip the vegetable strips in the batter, then coat with 0.5 cup of panko breadcrumbs.
Arrange the coated vegetables on the prepared baking sheet and bake for 10-12 minutes or until the coating is golden and crisp.
Place a nori sheet shiny side down on a bamboo sushi mat. Spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top edge.
Arrange the baked crunchy vegetables and avocado strips horizontally across the center of the rice-covered nori.
Using the mat, roll the sushi tightly by lifting the edge and rolling away from you, applying gentle pressure to maintain the shape.
Slice each roll into pieces using a sharp knife, wiping the blade with a damp towel between cuts to prevent sticking.
Serve the sushi rolls with 0.25 cup soy sauce, 2 tablespoons sushi ginger, and 1 teaspoon wasabi on the side.
Nutrition Facts
Calories |
1514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.2 g | 22% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6311 mg | 274% | |
| Total Carbohydrate | 287.8 g | 105% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 22.2 g | ||
| Protein | 43.0 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 186 mg | 14% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1433 mg | 30% | |
*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.
