Vegetarian Shrimp Tempura Sushi
Satisfy your sushi cravings with this dazzling Vegetarian Shrimp Tempura Sushi recipe, a plant-based spin on the classic dish that's perfect for vegans and vegetarians alike. Featuring crispy tempura-battered plant-based shrimp, creamy avocado, crunchy cucumber, and vibrant carrot, all wrapped snugly in perfectly seasoned sushi rice and nori sheets, this recipe combines texture and taste in every bite. With a straightforward process for crafting homemade sushi and a stunning presentation, it's ideal for a creative dinner or entertaining guests. Pair these irresistible rolls with soy sauce, pickled ginger, and wasabi for the ultimate dining experience. Ready in under 90 minutes, this vegetarian sushi is a delicious way to bring an upscale Japanese-inspired meal right to your table!
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Recipe Information
Ingredients
- 2 cups Sushi rice
- 2.5 cups Water
- 0.25 cup Rice vinegar
- 2 tablespoons Sugar
- 1 teaspoon Salt
- 5 sheets Nori sheets
- 10 pieces Plant-based shrimp
- 1 cup Flour
- 1 cup Cold sparkling water
- 3 cups Vegetable oil
- 1 medium Cucumber
- 1 large Avocado
- 1 medium Carrot
- 0.5 cup Soy sauce
- 0.25 cup Pickled ginger
- 1 teaspoon Wasabi paste
Instructions
Rinse the sushi rice under cold water until the water runs clear. Combine with 2.5 cups of water and bring to a boil. Reduce heat to low, cover, and cook for 18 minutes.
Remove the rice from heat and let it sit covered for 10 minutes. Mix rice vinegar, sugar, and salt in a small bowl until dissolved. Stir into the cooked rice. Cool the rice to room temperature.
Peel and julienne the cucumber and carrot into thin strips. Slice the avocado thinly.
In a medium bowl, whisk together flour and cold sparkling water until a smooth batter forms.
Heat vegetable oil in a heavy-bottomed pan to 350°F (175°C). Dip plant-based shrimp into the tempura batter, shaking off excess, then fry until golden brown, about 2-3 minutes. Drain on paper towels.
Place a bamboo sushi mat on a flat surface. Lay a nori sheet shiny side down. Wet your hands and spread a thin layer of sushi rice over the nori, leaving a 1-inch edge clear at the top.
Layer cucumber, carrot, avocado slices, and two pieces of tempura shrimp along the rice closest to you.
Gently lift the bamboo mat edge and roll tightly, pressing gently to seal the 1-inch nori edge with a little water.
Using a sharp knife, cut the sushi roll into 8 even pieces. Clean the knife with a damp cloth before each cut for clean slices.
Repeat the rolling process with the remaining ingredients.
Serve the sushi with soy sauce, pickled ginger, and a dab of wasabi paste. Enjoy!
Nutrition Facts
Calories |
7116 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 663.8 g | 851% | |
| Saturated Fat | 95.3 g | 476% | |
| Polyunsaturated Fat | 407.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8504 mg | 370% | |
| Total Carbohydrate | 308.2 g | 112% | |
| Dietary Fiber | 30.9 g | 110% | |
| Total Sugars | 35.0 g | ||
| Protein | 50.9 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 280 mg | 22% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 2568 mg | 55% | |
*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.
