Vegetarian Fried Sushi Roll
Crispy, golden, and packed with flavor, this Vegetarian Fried Sushi Roll adds a delicious twist to classic sushi. This recipe features creamy avocado, crunchy cucumber, and vibrant carrots rolled with perfectly seasoned sushi rice and a touch of cream cheese, all wrapped in seaweed and fried to crispy perfection in a light tempura batter. The contrast of textures—crispy on the outside, soft and fresh on the inside—makes every bite irresistible. Paired with soy sauce, pickled ginger, and a dab of wasabi, this fried sushi roll is a crowd-pleasing appetizer or main course that’s perfect for sushi lovers seeking a vegetarian option. Ready in under an hour and crafted with simple ingredients, this dish is a creative fusion of traditional Japanese flavors with a modern, crunchy twist.
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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
- 4 pieces Nori sheets
- 1 medium Cucumber
- 1 medium Avocado
- 1 medium Carrot
- 4 ounces Cream cheese
- 1 cup Tempura batter mix
- 0.75 cup Water for batter
- 2 cups Vegetable oil
- 0.25 cup Soy sauce
- 2 tablespoons Pickled ginger
- 1 teaspoon Wasabi
Instructions
Rinse the sushi rice under cold water until the water runs clear, then combine it with 1.5 cups of water in a rice cooker. Cook according to the rice cooker's instructions or until tender.
Once the rice is cooked, transfer it to a large bowl. Stir in rice vinegar, sugar, and salt while the rice is still warm. Mix until the sugar and salt have dissolved. Allow the rice to cool to room temperature.
Peel and julienne the cucumber and carrot. Slice the avocado lengthwise and remove the seed, then slice the flesh into strips.
Lay one nori sheet on a bamboo sushi mat, shiny side down. Wet your hands with water to prevent sticking, and spread a thin layer of sushi rice over the nori, leaving a 1-inch border on the top edge.
Place strips of cucumber, avocado, carrot, and a small amount of cream cheese along the bottom edge of the rice.
Using the bamboo mat, roll the sushi tightly from the bottom, pressing gently but firmly to seal the ingredients. Moisten the uncovered edge of nori with water to seal.
Prepare the tempura batter by mixing the tempura batter mix with 0.75 cups of water in a bowl until smooth.
Heat vegetable oil in a deep pan or fryer to 350°F (175°C).
Dip the rolled sushi into the tempura batter, coating it evenly.
Carefully place the battered sushi roll into the hot oil and fry until golden brown and crispy, about 2-3 minutes. Remove and drain on a paper towel.
Repeat the battering and frying process with the remaining sushi rolls.
Slice each fried sushi roll into bite-sized pieces with a sharp knife, cleaning the blade with a damp cloth between cuts.
Serve the vegetarian fried sushi rolls with soy sauce, pickled ginger, and wasabi on the side.
Nutrition Facts
Calories |
5516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 483.2 g | 619% | |
| Saturated Fat | 86.6 g | 433% | |
| Polyunsaturated Fat | 273.4 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 5960 mg | 259% | |
| Total Carbohydrate | 283.2 g | 103% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 26.5 g | ||
| Protein | 42.1 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 323 mg | 25% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 2094 mg | 45% | |
*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.
