Vegan Shrimp Tempura Roll
Elevate your sushi night with this mouthwatering Vegan Shrimp Tempura Roll, a plant-based twist on a classic favorite that's perfect for vegans and sushi lovers alike! Featuring crispy golden tempura vegan shrimp, creamy avocado, and refreshing cucumber, these rolls are wrapped in a sheet of nori and seasoned sushi rice for the ultimate combination of flavors and textures. The recipe includes a light and bubbly homemade tempura batter made with cold sparkling water and baking soda, ensuring the vegan shrimp turns perfectly crispy. You'll also master the art of rolling sushi with a bamboo mat, making this dish as fun to create as it is to eat! Ready in just one hour, these rolls are ideal for impressing guests or savoring a delicious Japanese-inspired meal at home. Serve alongside soy sauce, wasabi paste, and pickled ginger for a complete flavor experience! Perfectly crafted for anyone searching for vegan sushi recipes, plant-based tempura, or homemade sushi ideas, this recipe will become a new favorite.
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Recipe Information
Ingredients
- 12 pieces vegan shrimp
- 4 sheets nori sheets
- 2 cups sushi rice
- 3 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup all-purpose flour
- 1 cup cold sparkling water
- 1 teaspoon baking soda
- 1 whole avocado
- 1 small cucumber
- 2 cups vegetable oil
- 2 tablespoons soy sauce
- 1 teaspoon wasabi paste
- 2 tablespoons pickled ginger
Instructions
Cook the sushi rice according to package instructions. Once cooked, mix in the rice vinegar, sugar, and salt while the rice is still warm. Stir gently to combine and set aside to cool to room temperature.
Slice the avocado and cucumber into long, thin strips. Set aside.
In a bowl, whisk together the all-purpose flour, cold sparkling water, and baking soda to form a tempura batter.
Heat vegetable oil in a deep pan over medium-high heat. Dip each piece of vegan shrimp into the tempura batter, ensuring it is fully coated, and carefully place it into the hot oil. Fry until golden brown and crispy, about 2-3 minutes per side. Remove from oil and drain on paper towels.
Lay a sheet of nori, shiny side down, on a bamboo sushi mat. With wet fingers to prevent sticking, spread about 1/2 cup of seasoned sushi rice evenly over the nori, leaving a 1-inch border along the top edge.
Arrange 3 pieces of tempura shrimp, avocado, and cucumber strips in a line across the middle of the rice.
Using the bamboo mat, carefully roll the sushi away from you, applying gentle pressure to form a tight roll. Seal the edge with a little water if necessary.
Repeat with the remaining ingredients to make three more rolls.
With a sharp knife, cut each roll into 8 pieces, wiping the blade with a damp cloth between cuts to ensure clean slices.
Serve the vegan shrimp tempura rolls with soy sauce, wasabi paste, and pickled ginger.
Nutrition Facts
Calories |
6156 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 474.5 g | 608% | |
| Saturated Fat | 70.4 g | 352% | |
| Polyunsaturated Fat | 269.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9895 mg | 430% | |
| Total Carbohydrate | 446.1 g | 162% | |
| Dietary Fiber | 56.9 g | 203% | |
| Total Sugars | 29.3 g | ||
| Protein | 94.7 g | 189% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 377 mg | 29% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 2683 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.
