Vegan Tempura Sushi Roll
Elevate your sushi game with this irresistible Vegan Tempura Sushi Roll recipe, a perfect blend of crispy tempura vegetables and creamy avocado wrapped in seasoned sushi rice and nori. Featuring a light, bubbly batter made with chilled sparkling water and fried to golden perfection, the tempura veggies—sweet potato, zucchini, and carrot—bring a delectable crunch to every bite. This easy-to-follow recipe includes tips for making fluffy sushi rice and expertly rolling your sushi with a bamboo mat. Whether you're hosting a dinner party or simply craving plant-based sushi, these rolls make a stunning centerpiece, served with soy sauce, pickled ginger, and wasabi for a full restaurant-style experience at home. Plus, it’s customizable and can be made gluten-free with a simple flour swap! Delightful, crispy, and vegan—this sushi will have you rolling in satisfaction.
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.5 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoons Salt
- 0.5 cup All-purpose flour (gluten-free optional)
- 0.25 cup Cornstarch
- 0.5 teaspoons Baking powder
- 0.75 cup Chilled sparkling water
- 1 small Sweet potato
- 0.5 small Zucchini
- 1 small Carrot
- 2 cups Vegetable oil
- 4 Nori sheets
- 1 Avocado
- 4 tablespoons Soy sauce (or tamari for gluten-free)
- 2 tablespoons Pickled ginger
- 1 teaspoon Wasabi
Instructions
Rinse the sushi rice under cold water until the water runs clear. Combine the rice and 1.5 cups of water in a pot. Bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes or until the water is absorbed.
While the rice cooks, mix the rice vinegar, sugar, and salt in a small bowl. Once the rice is done, stir the mixture into the hot rice and set aside to cool.
Prepare the tempura batter by whisking together the flour, cornstarch, and baking powder in a bowl. Gradually add the chilled sparkling water, whisking lightly until the batter is smooth but not overmixed. Place the batter in the refrigerator until ready to use.
Peel and thinly slice the sweet potato, zucchini, and carrot into long strips suitable for sushi rolls.
Heat the vegetable oil in a deep saucepan or wok over medium heat to around 350°F (175°C). Test the temperature by dropping a small amount of tempura batter into the oil—it should sizzle immediately and float.
Dip the vegetable slices into the tempura batter, ensuring they are well-coated, and then fry in the hot oil for 2-3 minutes or until golden and crispy. Remove with a slotted spoon and drain on paper towels.
Place a nori sheet shiny side down on a bamboo sushi mat. Wet your fingers with water to prevent sticking and spread a thin, even layer of seasoned rice over the nori, leaving a 1-inch gap at the top edge.
Arrange tempura vegetables and a few avocado slices horizontally across the center of the rice.
Using the bamboo mat, carefully roll the sushi tightly away from you, applying gentle pressure to shape it into a firm roll. Seal the edge with a little water.
Repeat with the remaining ingredients to make additional rolls.
Slice each roll into 6-8 pieces with a sharp, wet knife. Serve the sushi with soy sauce or tamari, pickled ginger, and wasabi on the side.
Nutrition Facts
Calories |
4666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 446.4 g | 572% | |
| Saturated Fat | 64.4 g | 322% | |
| Polyunsaturated Fat | 272.9 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 6737 mg | 293% | |
| Total Carbohydrate | 184.8 g | 67% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 26.7 g | ||
| Protein | 24.8 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 157 mg | 12% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 2006 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.
