Vegan Fried Sushi Roll
Elevate your sushi game with this irresistible Vegan Fried Sushi Roll recipe—an exciting twist on traditional sushi that's crispy on the outside and vibrant on the inside! Perfect for plant-based food lovers, this recipe combines tender sushi rice seasoned with tangy rice vinegar, savory marinated tofu, and fresh veggies like creamy avocado, crisp cucumber, and sweet red bell pepper. Rolled into nori sheets and coated in a light, bubbly tempura batter, each roll is fried to golden perfection, delivering a delightful crunch with every bite. Quick to prepare in just an hour, this vegan sushi masterpiece is ideal for impressing guests or indulging in a gourmet treat at home. Serve with soy sauce or your favorite dipping sauce for a truly unforgettable flavor experience! Keywords: vegan sushi, fried sushi roll, plant-based recipe, tempura sushi, vegan appetizers.
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Recipe Information
Ingredients
- 1 cup sushi rice
- 1.5 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 0.5 teaspoon salt
- 4 ounces firm tofu
- 2 tablespoons soy sauce
- 4 sheets nori sheets
- 1 medium avocado
- 1 medium cucumber
- 1 medium red bell pepper
- 0.5 cup all-purpose flour
- 0.25 cup cornstarch
- 1 teaspoon baking powder
- 0.75 cup sparkling water
- 4 cups vegetable oil
Instructions
Rinse the sushi rice thoroughly under cold water until the water runs clear. Combine it with 1.5 cups of water in a pot and bring to a boil.
Once boiling, reduce the heat to low, cover, and simmer for 18-20 minutes until the rice is tender and water is absorbed. Remove from heat and let it sit for 10 minutes, covered.
Mix rice vinegar, sugar, and salt in a small bowl until dissolved. Stir this mixture into the cooked rice and allow it to cool to room temperature.
Press and drain the tofu to remove excess liquid. Slice into 1/2-inch thick strips, marinate with soy sauce for 10 minutes.
Peel and slice the avocado, cucumber, and red bell pepper into thin strips.
Lay a sheet of nori on a bamboo mat. Spread an even layer of sushi rice over the nori, leaving a 1-inch border at the top.
Place a strip of tofu, avocado, cucumber, and bell pepper along the bottom edge of the rice.
Using the bamboo mat, carefully roll the nori over the fillings, compressing slightly. Continue rolling, tightening the roll as you go. Seal the edge with a little water.
In a bowl, combine flour, cornstarch, baking powder, and a pinch of salt. Gradually whisk in sparkling water until smooth.
Heat the vegetable oil in a large pan to 350°F (175°C).
Dip each sushi roll into the batter, letting excess drip off.
Carefully lower the roll into the hot oil and fry for 2-3 minutes until golden brown and crispy. Remove and drain on paper towels.
Repeat with the remaining rolls. Slice each roll into bite-sized pieces and serve immediately with soy sauce for dipping.
Nutrition Facts
Calories |
8390 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 869.3 g | 1114% | |
| Saturated Fat | 124.2 g | 621% | |
| Polyunsaturated Fat | 537.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2976 mg | 129% | |
| Total Carbohydrate | 192.7 g | 70% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 23.1 g | ||
| Protein | 41.0 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 924 mg | 71% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1781 mg | 38% | |
*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.
