Vegan Shrimp Tempura Sushi
Elevate your sushi night with this Vegan Shrimp Tempura Sushi recipe—an irresistible plant-based twist on a Japanese classic! Featuring golden, crispy vegan shrimp wrapped in perfectly seasoned sushi rice and nori, this recipe combines fresh avocado and cucumber for a delightful burst of flavor and texture. The tempura batter, made with sparkling water for a light, airy coating, adds the perfect crunch to each piece. Serve your sushi rolls with tangy soy sauce, zesty pickled ginger, and a hint of wasabi for an authentic experience. Ready in just over an hour, this show-stopping vegan sushi roll is ideal for entertaining or treating yourself to a restaurant-quality meal at home. Keywords: vegan shrimp tempura sushi, plant-based sushi recipe, tempura batter, Japanese cuisine, vegan sushi dinner.
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Recipe Information
Ingredients
- 12 pieces vegan shrimp
- 2 cups sushi rice
- 2.5 cups water
- 4 tablespoons rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- 1 cup sparkling water
- 2 cups vegetable oil
- 5 sheets nori sheets
- 1 whole avocado
- 1 whole cucumber
- 4 tablespoons soy sauce
- 2 tablespoons pickled ginger
- 1 teaspoon wasabi
Instructions
Start by rinsing the sushi rice under cold water until the water runs clear. Combine the rinsed rice and 2.5 cups of water in a rice cooker or a medium saucepan. Cook the rice according to rice cooker instructions or bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes if using a saucepan.
While the rice cooks, in a small saucepan over low heat, combine rice vinegar, sugar, and salt. Stir until the sugar and salt are dissolved. Once the rice finishes cooking, drizzle the vinegar mixture over the rice and gently fold it in with a wooden spoon. Allow it to cool to room temperature.
Prepare the tempura batter by whisking together all-purpose flour, cornstarch, and baking powder in a medium bowl. Gradually pour in sparkling water, stirring until the batter is smooth and lump-free.
Heat the vegetable oil in a deep frying pan or pot to 350°F (175°C). Dip the vegan shrimp pieces into the tempura batter, ensuring they are fully coated. Carefully place each piece into the hot oil and fry until golden brown, about 2-3 minutes per side. Remove and drain on paper towels.
Peel and thinly slice the avocado and cucumber lengthwise.
Lay a bamboo sushi mat on a flat surface and place a sheet of nori on top. With wet hands, spread a thin layer of prepared sushi rice evenly over the nori, leaving a 1-inch border at the top.
Arrange some slices of avocado and cucumber horizontally across the center, followed by pieces of vegan shrimp tempura.
Starting from the bottom, use the sushi mat to roll the sushi tightly over the fillings, pressing firmly as you roll to ensure a tight seal.
Slice each roll into 8 equal pieces with a sharp knife dipped in water to prevent sticking.
Serve the vegan shrimp tempura sushi with soy sauce, pickled ginger, and wasabi.
Nutrition Facts
Calories |
5223 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 446.0 g | 572% | |
| Saturated Fat | 64.1 g | 320% | |
| Polyunsaturated Fat | 271.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6057 mg | 263% | |
| Total Carbohydrate | 308.4 g | 112% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 32.3 g | ||
| Protein | 38.3 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 239 mg | 18% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2027 mg | 43% | |
*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.
