Vegetarian Shrimp Tempura Sushi Roll
Indulge in the irresistible blend of flavors and textures with this Vegetarian Shrimp Tempura Sushi Roll, a plant-based twist on a sushi classic. Crafted with perfectly seasoned sushi rice, crispy plant-based tempura shrimp, creamy avocado, and crunchy cucumber, all wrapped in a tender nori sheet, this recipe is a delightful fusion of freshness and indulgence. The golden tempura shrimp, fried to perfection, brings a satisfying crunch that perfectly complements the velvety avocado and refreshing cucumber. Ideal for sushi lovers seeking vegetarian options, this homemade sushi roll combines authenticity with creativity while remaining approachable for beginners. Serve these rolls with soy sauce, tangy pickled ginger, and a touch of spicy wasabi for a restaurant-quality meal right at home. Perfect for dinner parties, date nights, or just treating yourself, this recipe is sure to impress!
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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
- 4 sheets nori sheets
- 12 pieces plant-based shrimp
- 1 cup all-purpose flour
- 0.25 cup cornstarch
- 1 teaspoon baking powder
- 1.5 cups club soda
- 2 cups vegetable oil (for frying)
- 1 piece cucumber
- 1 piece avocado
- 0.5 cup soy sauce
- 2 tablespoons pickled ginger
- 1 teaspoon wasabi
Instructions
Rinse the sushi rice under cold water until the water runs clear. Combine rice and water in a rice cooker and cook according to the manufacturer's instructions. Once cooked, let it rest for 10 minutes.
In a small saucepan, combine rice vinegar, sugar, and salt over low heat until the sugar dissolves. Let cool slightly.
Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture using a spatula until well combined. Let the rice cool to room temperature.
Meanwhile, prepare the tempura batter by mixing the flour, cornstarch, and baking powder in a bowl. Gradually whisk in the club soda until the mixture is smooth.
Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C).
Dip each piece of plant-based shrimp into the tempura batter, allowing the excess to drip off, and carefully fry in the hot oil until golden brown and crispy. Drain on a paper towel-lined plate.
Peel and julienne the cucumber, and thinly slice the avocado.
Place a bamboo sushi mat on a clean surface and put a nori sheet on top, shiny side down.
With dampened hands, spread about 1/2 cup of sushi rice evenly over the nori, leaving a 1-inch border at the top.
In the center of the rice, arrange 3 tempura shrimp, cucumber strips, and avocado slices.
Using the bamboo mat, tightly roll the sushi away from you, pressing gently to shape the roll into a firm log. Moisten the top border with a little water to seal the roll.
Repeat with the remaining nori, rice, and fillings.
With a sharp knife, slice each roll into 8 pieces, wiping the knife clean between cuts for neat edges.
Serve the sushi rolls with soy sauce, pickled ginger, and a dab of wasabi.
Nutrition Facts
Calories |
5779 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 502.1 g | 644% | |
| Saturated Fat | 72.3 g | 362% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8674 mg | 377% | |
| Total Carbohydrate | 320.0 g | 116% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 34.4 g | ||
| Protein | 51.2 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 256 mg | 20% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 2317 mg | 49% | |
*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.
