Vegetarian Shrimp Tempura Roll
Elevate your sushi-making game with this Vegetarian Shrimp Tempura Roll, a plant-based twist on the classic Japanese favorite! This recipe showcases crispy, golden vegetarian shrimp wrapped in perfectly seasoned sushi rice, crunchy cucumber, and creamy avocado, all nestled inside savory nori sheets. With a light and airy tempura batter, each bite delivers a satisfying crunch that pairs delightfully with traditional condiments like soy sauce, pickled ginger, and spicy wasabi. Whether you're catering to dietary preferences or simply looking to explore unique sushi creations, this roll combines indulgence with ease, taking just 50 minutes from prep to plate. Perfect for a light lunch or an elegant dinner, every roll is a masterpiece waiting to be savored!
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Recipe Information
Ingredients
- 1 cup Rice
- 1.25 cups Water
- 2 tablespoons Rice Vinegar
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 6 pieces Vegetarian Shrimp
- 1 cup Tempura Batter Mix
- 0.75 cup Ice Water
- 2 cups Vegetable Oil
- 3 sheets Nori Sheets
- 1 small Cucumber
- 1 Avocado
- 0.25 cup Soy Sauce
- 0.25 cup Pickled Ginger
- 1 teaspoon Wasabi
Instructions
Rinse the rice under cold water until the water runs clear. Combine the rice and 1.25 cups of water in a saucepan, bring to a boil, then reduce heat to low, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Pour over the cooked rice and fold gently to combine. Set aside to cool to room temperature.
Prepare the vegetarian shrimp by following the package instructions. Typically, this involves thawing them if frozen.
In a bowl, mix the tempura batter mix with ice water until smooth. A few lumps are okay, as overmixing can reduce crispiness.
Heat vegetable oil in a deep pan or skillet over medium-high heat until it reaches 350°F (175°C).
Dip each piece of vegetarian shrimp into the tempura batter, let excess drip off, and carefully place into the hot oil. Fry until they are golden brown and crispy, typically 2-3 minutes. Remove with a slotted spoon and drain on paper towels.
Peel and slice the cucumber into thin strips. Peel, pit, and slice the avocado.
Place a bamboo sushi mat on a flat surface and lay a sheet of nori on top, shiny side down.
Wet your hands with water and spread a third of the rice onto the nori, leaving a 1-inch border at the top.
Arrange tempura shrimp, cucumber, and avocado slices across the middle of the rice.
Using the sushi mat, roll the nori over the filling tightly, pressing gently to form a log. Moisten the edge of the nori with water to seal the roll.
Repeat with the remaining ingredients to make two more rolls.
Use a wet, sharp knife to slice each roll into 6 pieces.
Serve with soy sauce, pickled ginger, and wasabi.
Nutrition Facts
Calories |
4694 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 434.1 g | 557% | |
| Saturated Fat | 61.8 g | 309% | |
| Polyunsaturated Fat | 268.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5886 mg | 256% | |
| Total Carbohydrate | 206.9 g | 75% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 16.6 g | ||
| Protein | 28.0 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 201 mg | 15% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1012 mg | 22% | |
*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.
