Soy-Free Tempura Spicy Tuna Roll
Elevate your sushi night with this stunning Soy-Free Tempura Spicy Tuna Roll recipe, a creative twist on a culinary classic. Packed with bold flavors and vibrant textures, it features sushi-grade tuna combined with sriracha, mayonnaise, and sesame oil for a creamy, spicy filling. Wrapped in nori with fresh avocado and crunchy cucumber, each roll is then coated in a light and airy tempura batter before being fried to crispy perfection. This soy-free option is ideal for customizing your sushi game without sacrificing authenticity. Serve these irresistible tempura rolls with pickled ginger, wasabi, or your favorite soy-free dipping sauce for a restaurant-worthy experience at home. Perfect for sushi enthusiasts seeking an exciting, allergy-friendly dish!
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Recipe Information
Ingredients
- 8 oz Sushi-grade tuna
- 2 cups Cooked sushi rice
- 4 sheets Nori sheets
- 1 whole Avocado
- 1 whole Cucumber
- 3 tbsp Mayonnaise
- 2 tsp Sriracha (soy-free)
- 1 tsp Rice vinegar
- 1 cup Tempura flour
- 0.75 cup Cold sparkling water
- 4 cups Neutral cooking oil (e.g., vegetable or canola oil)
- 1 tsp Toasted sesame oil
- Pickled ginger (optional, for serving)
- Wasabi (optional, for serving)
Instructions
1. Prepare the spicy tuna mixture: Finely dice the sushi-grade tuna into small cubes, about 1/4-inch in size. In a bowl, mix the diced tuna with mayonnaise, sriracha, toasted sesame oil, and rice vinegar. Stir well and refrigerate until ready to use.
2. Slice the avocado and cucumber: Halve the avocado, remove the pit, and slice it into thin strips. Peel and julienne the cucumber into matchstick-sized pieces.
3. Set up your workspace: Place the cooked sushi rice in a bowl, cover your rolling mat with plastic wrap, and have your nori sheets, tuna mixture, and other filling ingredients ready.
4. Roll the sushi: Place a sheet of nori shiny-side down on the rolling mat. Spread about 1/2 cup of sushi rice across the nori, leaving a 1-inch border at the top. Add a line of spicy tuna mixture, a few avocado slices, and cucumber strips near the bottom edge of the nori.
5. Roll tightly using the mat: Lift the bottom edge of the mat and roll tightly over the filling. Continue rolling until the roll is completely sealed. Use a little water to seal the edge of the nori.
6. Make the tempura batter: In a bowl, combine tempura flour with cold sparkling water, whisking until smooth but still slightly lumpy. Do not overmix.
7. Heat oil for frying: In a deep frying pan or pot, heat the neutral cooking oil to 350°F (175°C).
8. Tempura-coat the rolls: Dip each sushi roll into the tempura batter, ensuring it is fully coated. Carefully place the roll into the hot oil.
9. Fry the rolls: Fry each roll until golden brown and crispy, about 2-3 minutes. Remove and place on a wire rack or paper towels to drain excess oil.
10. Slice and serve: Use a sharp knife to cut each tempura roll into 6-8 pieces. Clean the knife with a damp cloth between cuts to ensure clean slices.
11. Serve the tempura rolls with optional pickled ginger, wasabi, and additional soy-free sriracha or dipping sauces of your choice.
Nutrition Facts
Calories |
10043 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1011.1 g | 1296% | |
| Saturated Fat | 75.4 g | 377% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 134 mg | 44% | |
| Sodium | 749 mg | 33% | |
| Total Carbohydrate | 253.2 g | 92% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 10.0 g | ||
| Protein | 80.9 g | 162% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 170 mg | 13% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 2684 mg | 57% | |
*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.
