Low Sodium Crispy Tempura Crunch Sushi Roll
Elevate sushi night at home with this Low Sodium Crispy Tempura Crunch Sushi Roll, a delicious twist on classic sushi that's perfect for health-conscious diners. Featuring tender shrimp coated in a golden, crispy low-sodium tempura batter, this roll pairs perfectly with creamy avocado, refreshing cucumber, and seasoned sushi rice for a harmonious blend of textures and flavors. Wrapped in nori and effortlessly rolled with the help of a bamboo mat, these delectable sushi rolls are a feast for both the eyes and palate. With its lighter sodium profile, this recipe retains all the savory satisfaction without compromising on flavor. Perfect for a homemade sushi experience, serve these rolls alongside low-sodium soy sauce, pickled ginger, and a touch of wasabi for dipping. Whether you're new to sushi-making or an experienced chef, this 75-minute recipe will become a go-to favorite for gatherings or a special treat at home.
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Recipe Information
Ingredients
- 2 cups Sushi rice
- 2.5 cups Water
- 3 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 4 sheets Nori sheets
- 1 medium Cucumber
- 1 large Avocado
- 1 cup Tempura batter mix (low sodium)
- 1 cup Ice cold water
- 8 pieces Shrimp, peeled and deveined
- 2 cups Vegetable oil
- 0.25 cup Low sodium soy sauce
- 2 tablespoons Pickled ginger
- 1 teaspoon Wasabi
Instructions
Rinse the sushi rice in cold water until the water runs clear. Combine rinsed rice with water in a rice cooker and cook according to the manufacturer's instructions.
In a small saucepan, combine rice vinegar, sugar, and salt over medium heat. Stir until the sugar and salt dissolve, then remove from heat.
Transfer the cooked rice to a large bowl. Gently fold in the vinegar mixture to the rice until well combined. Let cool to room temperature.
Peel the cucumber, remove seeds, and cut into thin strips. Slice the avocado into long strips.
In a mixing bowl, combine the tempura batter mix with ice-cold water until just combined, leaving some lumps for texture.
Heat vegetable oil in a deep pan or pot to 350°F (175°C). Dip shrimp into the tempura batter and carefully fry until golden and crispy, about 2-3 minutes. Drain on paper towels.
Place a bamboo sushi mat on a clean surface and put a sheet of nori on top, shiny side down.
Spread an even layer of sushi rice over the nori, leaving a 1-inch border at the top. Press gently to keep it firm.
Arrange cucumber, avocado, and two pieces of tempura shrimp horizontally across the center of the rice.
Starting from the edge closest to you, carefully roll the sushi using the bamboo mat as a guide until fully closed. Press the roll gently but firmly to seal.
Repeat with the remaining nori sheets and fillings.
Use a sharp knife to slice each roll into 8 pieces, cleaning the knife with a damp cloth between cuts.
Serve with low sodium soy sauce, pickled ginger, and a dab of wasabi.
Nutrition Facts
Calories |
5621 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 454.8 g | 583% | |
| Saturated Fat | 64.7 g | 324% | |
| Polyunsaturated Fat | 272.6 g | ||
| Cholesterol | 234 mg | 78% | |
| Sodium | 4534 mg | 197% | |
| Total Carbohydrate | 345.5 g | 126% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 18.1 g | ||
| Protein | 77.1 g | 154% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 300 mg | 23% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 2429 mg | 52% | |
*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.
