Vegetarian Tempura Spicy Tuna Roll
Discover a delightful twist on sushi with this Vegetarian Tempura Spicy Tuna Roll recipe, a flavor-packed plant-based alternative to the classic favorite. Perfectly seasoned sushi rice forms the foundation for a spicy "tuna" filling, made with mashed chickpeas, zesty sriracha, and creamy vegan mayonnaise, delivering an irresistible umami kick. Fresh avocado and cucumber add a refreshing crunch, while the crispy tempura batter takes this roll to the next level with its golden, airy texture. Finished with traditional accompaniments like soy sauce, pickled ginger, and wasabi, this recipe offers an exciting fusion of flavors and textures that will wow your taste buds. A must-try vegetarian sushi option that's satisfying, creative, and ideal for any sushi lover!
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Recipe Information
Ingredients
- 2 cups Sushi rice
- 2.5 cups Water
- 3 tablespoons Rice vinegar
- 1.5 teaspoons Sugar
- 1 teaspoon Salt
- 4 sheets Nori sheets
- 1 can Canned chickpeas, drained and rinsed
- 2 tablespoons Sriracha
- 2 tablespoons Vegan mayonnaise
- 2 tablespoons Green onions, finely chopped
- 1 cup Cucumber, julienned
- 1 medium Avocado, sliced
- 1 cup All-purpose flour
- 2 tablespoons Cornstarch
- 1 teaspoon Baking powder
- 1 cup Cold sparkling water
- 3 cups Vegetable oil (for frying)
- 0.25 cup Soy sauce (for serving)
- 2 tablespoons Pickled ginger (for serving)
- 1 teaspoon Wasabi paste (for serving)
Instructions
Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a rice cooker and cook according to the manufacturer's instructions. Once cooked, let the rice cool slightly.
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Fold this mixture into the warm sushi rice and set aside to cool completely.
In a medium bowl, mash the chickpeas with a fork until slightly chunky. Mix in the sriracha, vegan mayonnaise, and green onions until well combined. Adjust seasoning as necessary to achieve a 'spicy tuna' flavor.
Place one nori sheet shiny side down on a bamboo sushi mat. Spread a thin, even layer of sushi rice over the nori, leaving about 1 inch uncovered at the top edge.
Spread a line of the chickpea mixture horizontally across the middle of the rice. Add julienned cucumber and avocado slices on top.
Using the bamboo mat, carefully roll the sushi tightly, sealing the edge with a little water. Repeat with the remaining ingredients to form four rolls.
In a medium bowl, whisk together the flour, cornstarch, baking powder, and cold sparkling water to form a smooth tempura batter.
Heat the vegetable oil in a deep, heavy-bottomed pan to 350°F (175°C). Dip each roll in the tempura batter, ensuring it is fully coated.
Carefully fry each roll in the hot oil until golden and crispy, about 2-3 minutes. Remove and place on a wire rack or paper towels to drain excess oil.
Slice each tempura roll into bite-sized pieces. Serve with soy sauce, pickled ginger, and wasabi on the side.
Nutrition Facts
Calories |
8161 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 749.3 g | 961% | |
| Saturated Fat | 107.0 g | 535% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 9294 mg | 404% | |
| Total Carbohydrate | 369.1 g | 134% | |
| Dietary Fiber | 42.3 g | 151% | |
| Total Sugars | 34.9 g | ||
| Protein | 65.6 g | 131% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 326 mg | 25% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 3000 mg | 64% | |
*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.
