Vegan Chicken Katsu Sushi Roll
Elevate your sushi game with this delectable Vegan Chicken Katsu Sushi Roll! Combining crispy, golden-fried vegan chicken patties with creamy avocado, fresh cucumber, and perfectly seasoned sushi rice, this recipe offers a mouthwatering plant-based twist on the classic chicken katsu roll. Each roll is tightly wrapped in toasted nori and drizzled with tangy, umami-rich ton katsu sauce, creating a symphony of textures and flavors in every bite. Whether you're hosting a dinner party or looking for a fun and satisfying meal at home, this vegan sushi roll is as visually stunning as it is delicious. With easy-to-follow steps and wholesome ingredients, it's perfect for sushi lovers seeking a cruelty-free and flavor-packed option. Keywords: vegan sushi recipe, chicken katsu roll, plant-based sushi rolls, homemade vegan sushi.
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Recipe Information
Ingredients
- 2 cups Sushi rice
- 2.5 cups Water
- 3 tablespoons Rice vinegar
- 2 tablespoons Sugar
- 1 teaspoon Salt
- 4 Vegan chicken patties
- 0.5 cup All-purpose flour
- 0.5 cup Aquafaba
- 1 cup Panko breadcrumbs
- 1 tablespoon Soy sauce
- 5 Toasted nori sheets
- 1 medium Cucumber
- 1 large Avocado
- 2 tablespoons Vegetable oil
- 0.25 cup Ton katsu sauce
Instructions
Rinse the sushi rice under cold water until the water runs clear. Drain well.
In a medium saucepan, combine the rinsed sushi rice and water. Bring to a boil over medium heat, then reduce the heat to low, cover, and simmer for 18-20 minutes until the water is absorbed.
Remove the saucepan from heat and let the rice sit, covered, for 10 minutes.
In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the warm rice. Spread the rice out on a baking sheet and let cool to room temperature.
Slice the cucumber into long, thin strips and peel, pit, and slice the avocado.
Prepare the vegan chicken katsu. Set up a dredging station with three plates: one with flour, one with aquafaba mixed with soy sauce, and one with panko breadcrumbs.
Coat each vegan chicken patty first in flour, then dip into the aquafaba, and finally coat evenly with panko breadcrumbs.
Heat the vegetable oil in a skillet over medium heat. Fry the patties for 3-4 minutes on each side until golden brown and crispy. Drain excess oil on paper towels.
Slice the fried vegan chicken patties into thin strips.
Lay a sheet of nori on a bamboo sushi mat, shiny side down. Wet your hands with water to prevent sticking, then spread a thin layer of rice over the nori, leaving a 1-inch border on top.
Place a few strips of vegan chicken katsu, cucumber, and avocado lengthwise in the center of the rice.
Roll the sushi tightly from the bottom using the bamboo mat, applying gentle pressure to form a compact roll. Seal the edges with a little water.
Use a sharp knife to slice each roll into 8 pieces, wiping the knife with a damp cloth between cuts.
Drizzle ton katsu sauce over the top of the sushi pieces before serving.
Nutrition Facts
Calories |
2581 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.8 g | 118% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 20.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5654 mg | 246% | |
| Total Carbohydrate | 354.0 g | 129% | |
| Dietary Fiber | 34.1 g | 122% | |
| Total Sugars | 57.3 g | ||
| Protein | 77.5 g | 155% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 294 mg | 23% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 2499 mg | 53% | |
*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.
