Vegan Shrimp Tempura Sushi Roll
Delight your taste buds with this inventive Vegan Shrimp Tempura Sushi Roll recipe that reimagines a classic favorite without compromising on flavor or texture! Perfect for both plant-based enthusiasts and sushi lovers, this recipe features crispy, golden hearts of palm wrapped in rice paper for a sustainable "shrimp" alternative. Paired with creamy avocado, crunchy cucumber, and perfectly seasoned sushi rice, each roll embraces the delicious harmony of flavors and textures. The tempura batter uses sparkling water for an irresistibly light and crispy coating, while nori sheets tie it all together with authentic sushi vibes. Ideal for impressing guests or fueling your own culinary creativity, these rolls are served with traditional accompaniments like soy sauce, pickled ginger, and wasabi for a complete sushi experience—all with no seafood required!
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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
- 8 sheets rice paper wraps
- 12 sticks hearts of palm
- 1 cup all-purpose flour
- 0.5 cup cornstarch
- 1 teaspoon baking powder
- 1.5 cups sparkling water
- 1 liter vegetable oil
- 1 whole avocado
- 1 whole cucumber
- to taste soy sauce
- for serving pickled ginger
- for serving wasabi
Instructions
Rinse the sushi rice in cold water until the water runs clear. Combine rice and 1.25 cups of water in a rice cooker or saucepan. Cook according to rice cooker instructions or bring to a boil, reduce heat to low, cover, and simmer for 15-20 minutes if using a saucepan. Let it stand, off the heat, covered, for 10 minutes.
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice. Let it cool to room temperature by spreading it on a baking sheet.
For the vegan shrimp, soak the rice paper sheets in warm water until soft. Wrap each heart of palm stick with softened rice paper. Trim any excess to form a neat 'shrimp-like' shape.
In a mixing bowl, combine flour, cornstarch, baking powder, and a pinch of salt. Whisk in sparkling water to form a smooth batter.
Heat vegetable oil in a deep pan or wok to 350°F (175°C). Dip the wrapped hearts of palm into the batter, allowing excess to drip off, then carefully place them in the hot oil. Fry until golden and crispy, about 2-3 minutes. Remove and drain on paper towels.
Cut the avocado in half, remove the pit, and slice thinly. Peel and julienne the cucumber.
Lay a bamboo sushi mat on a work surface and place a sheet of nori on top, shiny side down. Wet your hands and spread 1/4 of the cooled rice evenly over the nori, leaving a 1-inch border at the top edge.
Arrange a few slices of avocado, cucumber sticks, and 2-3 pieces of vegan tempura shrimp on the rice-covered nori.
Using the bamboo mat, carefully roll the sushi away from you, pressing tightly as you roll. Moisten the top border of the nori with a little water to seal the roll.
Repeat steps 7-9 for the remaining ingredients.
Using a sharp knife, cut each sushi roll into 8 pieces. Serve with soy sauce, pickled ginger, and wasabi.
Nutrition Facts
Calories |
8968 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 909.5 g | 1166% | |
| Saturated Fat | 130.1 g | 650% | |
| Polyunsaturated Fat | 570.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3030 mg | 132% | |
| Total Carbohydrate | 263.6 g | 96% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 20.5 g | ||
| Protein | 32.4 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 266 mg | 20% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1943 mg | 41% | |
*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.
