Vegetarian Chicken Katsu Sushi Roll
Elevate your sushi game with the Vegetarian Chicken Katsu Sushi Roll—a creative twist on a classic Japanese favorite. This recipe combines the crispy, golden perfection of plant-based chicken katsu with creamy avocado, refreshing cucumber, and perfectly seasoned sushi rice, all wrapped in a tender nori sheet. Every bite offers a delightful medley of textures and flavors, from the crispy breading to the umami-rich soy sauce and zesty pickled ginger served alongside. Perfect for sushi night, this vegetarian-friendly recipe is ideal for impressing guests or indulging in a delicious homemade treat. With step-by-step instructions to guide you, crafting these rolls is as fun as it is rewarding. Try this plant-based masterpiece to enjoy the irresistible taste of chicken katsu without the meat!
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Recipe Information
Ingredients
- 1.5 cups Sushi rice
- 2 cups Water
- 3 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 5 pieces Nori sheets
- 2 Plant-based chicken breasts
- 0.5 cup All-purpose flour
- 1 cup Egg substitute mixture
- 1 cup Panko breadcrumbs
- 0.5 cup Vegetable oil
- 1 Avocado
- 1 Cucumber
- 2 tablespoons Soy sauce
- 1 teaspoon Wasabi paste
- 2 tablespoons Pickled ginger
Instructions
Rinse the sushi rice under cold water until the water runs clear. Combine rinsed rice and water in a pot and bring to a boil. Cover, reduce heat to low, and cook for 20 minutes, or until the water is absorbed.
While the rice is cooking, mix rice vinegar, sugar, and salt in a small bowl until dissolved.
Once the rice is done, remove from heat. Stir in the vinegar mixture and let the rice cool to room temperature.
Prepare the plant-based chicken: cut each piece into strips. Place the flour, egg substitute, and Panko breadcrumbs in separate bowls.
Dredge each chicken strip in flour, then egg substitute, and finally in Panko, ensuring they're well-coated.
Heat vegetable oil in a frying pan over medium heat. Fry the coated chicken strips until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
Peel and slice the avocado, and cut the cucumber into long, thin strips.
Lay a bamboo sushi mat on a flat surface. Place a nori sheet on the mat, shiny side down.
With wet hands, spread a thin layer of sushi rice evenly over the nori, leaving about 1 inch at the top edge free.
Arrange the fried plant-based chicken, avocado slices, and cucumber strips horizontally across the rice.
Carefully roll the sushi using the mat to assist, pressing firmly to hold the shape. Seal the edge with a little water if needed.
Repeat with remaining ingredients.
Once all rolls are prepared, cut each into 6-8 pieces using a sharp knife, wiping the blade with a damp cloth between cuts.
Serve with soy sauce, wasabi paste, and pickled ginger on the side.
Nutrition Facts
Calories |
700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.9 g | 46% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1502 mg | 65% | |
| Total Carbohydrate | 71.4 g | 26% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 6.6 g | ||
| Protein | 24.1 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 98 mg | 8% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 488 mg | 10% | |
*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.
