Vegan Crispy Tempura Crunch Sushi Roll
Elevate your sushi game with this irresistible Vegan Crispy Tempura Crunch Sushi Roll that's bursting with vibrant flavors and textures. Perfect for sushi enthusiasts, this recipe features seasoned sushi rice paired with a crispy tempura coating of fresh julienned carrots and bell peppers, rolled together with creamy avocado in a nori sheet. The lightly seasoned rice gains its signature tang from a mix of rice vinegar, sugar, and salt, while the tempura batter delivers the perfect crunch using cold sparkling water for an airy texture. Finished with toasted sesame seeds and served alongside a soy-wasabi dip, this roll strikes the ideal balance between indulgent and healthy. Create restaurant-quality vegan sushi in your own kitchen with straightforward techniques and impress your guests or family with this unique fusion dish. Perfect for weeknight dinners or special occasions!
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Recipe Information
Ingredients
- 1 cup sushi rice
- 1.25 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 0.5 teaspoon salt
- 4 sheets nori sheets
- 1 medium carrot, julienned
- 0.5 medium bell pepper, thinly sliced
- 1 medium avocado, thinly sliced
- 0.5 cup all-purpose flour
- 0.25 cup cornstarch
- 0.5 teaspoon baking powder
- 0.75 cup cold sparkling water
- 2 cups vegetable oil (for frying)
- 2 tablespoons toasted sesame seeds
- 2 tablespoons soy sauce
- 1 teaspoon wasabi paste
- 2 tablespoons pickled ginger
Instructions
Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and 1.25 cups of water in a pot, bring to a boil, reduce heat to low, cover and cook for 18 minutes. Remove from heat and let stand, covered, for 10 minutes.
In a small bowl, mix rice vinegar, sugar, and salt until dissolved.
Transfer the rice to a large bowl and fold in the vinegar mixture. Allow the seasoned rice to cool to room temperature.
While rice is cooling, prepare the tempura batter. In a medium bowl, whisk together the flour, cornstarch, and baking powder. Gradually whisk in the cold sparkling water until just combined. Do not overmix.
Heat vegetable oil in a deep pan over medium-high heat to 350°F (175°C).
Dip the julienned carrot and bell pepper slices into the tempura batter, allowing excess to drip off, then fry until golden and crispy, about 2-3 minutes. Remove and drain on paper towels.
Place a bamboo sushi mat on a flat surface and put a sheet of nori on top, smooth-side down.
Wet your hands to prevent sticking, then spread an even layer of sushi rice over the nori, leaving a 1-inch border at the top. Sprinkle with toasted sesame seeds.
Flip the nori sheet over so the rice side is against the mat.
Arrange a line of tempura vegetables, and avocado slices across the middle of the nori.
Using the sushi mat, roll the nori tightly over the fillings. Apply gentle pressure to create a compact roll, then seal the border with a bit of water.
Cut the roll into 8 even pieces using a sharp wet knife.
Repeat with remaining ingredients to make additional rolls.
Mix soy sauce and wasabi paste together for dipping. Serve the sushi rolls with soy-wasabi dip and pickled ginger.
Nutrition Facts
Calories |
5093 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 503.4 g | 645% | |
| Saturated Fat | 71.9 g | 360% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3173 mg | 138% | |
| Total Carbohydrate | 169.4 g | 62% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 19.0 g | ||
| Protein | 23.3 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 276 mg | 21% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1608 mg | 34% | |
*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.
