Vegan Crunchy Tempura Sushi Roll
Delight your taste buds with the ultimate *Vegan Crunchy Tempura Sushi Roll*, a plant-based twist on the beloved classic. This recipe pairs perfectly seasoned sushi rice with a crispy golden tempura tofu center, layered alongside creamy avocado, crisp cucumber, and sweet carrot strips. Rolled in nori and sprinkled with nutty sesame seeds, these sushi rolls are a stunning blend of textures and flavors. The tempura batter is both vegan and gluten-free, ensuring inclusivity for those with dietary restrictions. Serve with soy sauce and pickled ginger for an authentic sushi experience in just 80 minutes! Ideal as an appetizer, lunch, or showstopping centerpiece, this homemade vegan sushi recipe is a must-try for sushi lovers everywhere.
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Recipe Information
Ingredients
- 1.5 cups Sushi rice
- 2 cups Water
- 3 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 4 sheets Nori sheets
- 1 cup Tempura batter mix (vegan and gluten-free)
- 0.75 cup Cold water
- 1 block Firm tofu
- 1 medium Avocado
- 1 medium Cucumber
- 1 medium Carrot
- 2 cups Vegetable oil
- 0.25 cup Soy sauce
- 0.25 cup Pickled ginger
- 2 tablespoons Sesame seeds
Instructions
Start by cooking the sushi rice: rinse the rice under cold water until the water runs clear to remove excess starch. Combine the rice and 2 cups of water in a rice cooker or on the stovetop, following the manufacturer's instructions for sushi rice.
While the rice is cooking, prepare the sushi vinegar by mixing rice vinegar, sugar, and salt in a small bowl until the sugar and salt are dissolved.
Once the rice is cooked, transfer it to a large wooden or glass bowl. Gently fold in the sushi vinegar mixture using a wooden spatula. Allow the rice to cool to room temperature by spreading it out evenly and covering it with a damp cloth to prevent drying.
Prepare the tempura tofu: Cut the block of firm tofu into long strips, approximately 1/2 inch thick. Press the tofu strips between paper towels to remove excess moisture.
Prepare the tempura batter by mixing the vegan and gluten-free tempura batter mix with cold water in a bowl. Stir until smooth and thick.
Heat the vegetable oil in a deep saucepan or frying pan over medium-high heat until it reaches 350°F (175°C).
Dip the tofu strips into the tempura batter, ensuring they are fully coated. Carefully place them into the hot oil and fry for 2-3 minutes until golden brown and crispy. Remove and drain on a paper towel-lined plate.
Slice the avocado, cucumber, and carrot into thin, long strips.
Lay a bamboo sushi mat on a flat surface. Place one sheet of nori, shiny side down, on the mat.
Using damp fingers, spread an even layer of sushi rice over the nori, leaving about 1 inch at the top free of rice.
Sprinkle sesame seeds over the rice for extra texture and flavor.
Place a strip of fried tempura tofu, avocado, cucumber, and carrot horizontally across the middle of the rice.
Using the sushi mat, lift the edge closest to you and carefully roll it over the filling, gently squeezing to form a tight roll. Continue rolling to the end of the nori.
With a sharp knife, cut the roll into 8 equal pieces, wiping the knife blade with a damp cloth between cuts to prevent sticking.
Repeat these steps with the remaining nori sheets and fillings.
Serve the sushi rolls with soy sauce and pickled ginger on the side. Enjoy your Vegan Crunchy Tempura Sushi Roll!
Nutrition Facts
Calories |
5290 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 472.6 g | 606% | |
| Saturated Fat | 67.1 g | 335% | |
| Polyunsaturated Fat | 275.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6266 mg | 272% | |
| Total Carbohydrate | 246.9 g | 90% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 24.1 g | ||
| Protein | 70.1 g | 140% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 854 mg | 66% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 2428 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.
