Vegetarian Crunchy Tempura Sushi Roll
Dive into the irresistible flavors and textures of this Vegetarian Crunchy Tempura Sushi Roll, a recipe that combines the light, crispy appeal of tempura with the vibrant freshness of vegetables. Featuring perfectly seasoned sushi rice, creamy avocado, crisp cucumber, and sweet julienned carrots, this sushi roll takes a delicious twist as the nori sheet is coated in a golden tempura batter and panko breadcrumbs before frying to crunchy perfection. With a quick prep time of just 30 minutes, this recipe is ideal for sushi enthusiasts looking to enjoy a plant-based, restaurant-style treat at home. Serve these rolls with soy sauce, pickled ginger, and a touch of wasabi for an authentic sushi experience that's as easy to make as it is delightful to eat. Perfect for weeknight dinners, lunch gatherings, or special occasions, this vegetarian sushi roll is an amazing crowd-pleaser that highlights bold flavors and satisfying textures.
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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
- 3 sheets nori sheets
- 1 medium avocado
- 1 medium cucumber
- 1 medium carrot
- 1 cup tempura batter mix
- 0.75 cup cold water
- 2 cups vegetable oil
- 0.5 cup panko breadcrumbs
- 2 tablespoons soy sauce
- 2 tablespoons pickled ginger (optional)
- 1 teaspoon wasabi (optional)
Instructions
Rinse the sushi rice under cold water until the water runs clear. Combine rice and water in a saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let it stand covered for an additional 10 minutes.
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice. Allow rice to cool to room temperature.
Peel and thinly slice the avocado. Julienne the cucumber and carrot into long thin strips.
Prepare the tempura batter by whisking the tempura mix with cold water until just combined. Be careful not to overmix.
Heat vegetable oil to 350°F (175°C) in a deep saucepan or fryer.
Dip the nori sheets into the tempura batter, allowing excess to drip off, and quickly coat with panko breadcrumbs.
Carefully fry the nori tempura in the hot oil for 1-2 minutes until golden brown. Remove and drain on paper towels.
Place the tempura nori sheet shiny side down on a bamboo sushi mat covered with plastic wrap. Spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top edge.
Arrange avocado slices, cucumber, and carrot strips horizontally along the bottom edge of the rice.
Lift the edge of the mat closest to you and roll it tightly over the filling, applying firm pressure to form a cylindrical shape.
Remove the mat and, using a sharp knife, slice the roll into 6 pieces.
Serve with soy sauce, pickled ginger, and wasabi on the side as desired.
Nutrition Facts
Calories |
5210 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 444.9 g | 570% | |
| Saturated Fat | 63.6 g | 318% | |
| Polyunsaturated Fat | 271.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4727 mg | 206% | |
| Total Carbohydrate | 297.1 g | 108% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 25.1 g | ||
| Protein | 35.2 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 193 mg | 15% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1785 mg | 38% | |
*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.
