Vegetarian Tempura Sushi Roll
Crispy, flavorful, and utterly satisfying, this Vegetarian Tempura Sushi Roll is a delightful fusion of textures and tastes! Featuring perfectly seasoned sushi rice, crunchy tempura-fried vegetables, creamy avocado, and fresh cucumber, all wrapped in a delicate nori sheet, this recipe is a must-try for sushi enthusiasts. The light and airy tempura batter, made with cold sparkling water, creates a crisp coating for julienned carrots, zucchini, and sweet potato, adding a touch of indulgence to every bite. Serve these homemade sushi rolls with soy sauce, pickled ginger, and wasabi for the full Japanese-inspired experience. Perfect for a casual dinner or an impressive party platter, this vegetarian sushi roll is easy to make, customizable, and bursting with vibrant flavors.
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Recipe Information
Ingredients
- 2 cups Sushi rice
- 2.5 cups Water
- 3 tablespoons Rice vinegar
- 1.5 tablespoons Sugar
- 1 teaspoon Salt
- 1 cup All-purpose flour
- 2 tablespoons Cornstarch
- 1.25 cups Cold sparkling water
- 2 cups Vegetable oil (for frying)
- 1 medium Carrot, julienned
- 1 medium Zucchini, julienned
- 1 small Sweet potato, thinly sliced
- 4 pieces Nori sheets
- 1 small Cucumber, julienned
- 1 medium Avocado, sliced
- 0.25 cup Soy sauce (for dipping)
- 0.25 cup Pickled ginger (optional)
- 1 teaspoon Wasabi (optional)
Instructions
Rinse the sushi rice under cold water until the water runs clear. Combine 2 cups of sushi rice and 2.5 cups of water in a rice cooker or a pot. Cook according to the rice cooker instructions or bring to a boil, reduce the heat, cover, and simmer for 20 minutes.
Once the rice is cooked, transfer it to a large bowl. In a small saucepan, dissolve 3 tablespoons of rice vinegar, 1.5 tablespoons of sugar, and 1 teaspoon of salt over low heat. Drizzle this mixture over the hot rice and gently fold to combine. Allow the rice to cool to room temperature.
In a mixing bowl, combine 1 cup of all-purpose flour and 2 tablespoons of cornstarch. Gradually whisk in 1.25 cups of cold sparkling water until a light batter forms. Be careful not to overmix.
Heat 2 cups of vegetable oil in a deep skillet or saucepan to 350°F (175°C). Ensure it’s hot enough by dropping a bit of batter in the oil - it should sizzle and immediately float to the surface.
Dip the carrot, zucchini, and sweet potato slices into the batter, ensuring they are evenly coated. Fry in small batches until golden and crispy, about 2-3 minutes per batch. Use a slotted spoon to transfer the tempura to a paper towel-lined plate to drain excess oil.
Lay a sheet of nori on a bamboo sushi mat or clean kitchen towel, shiny side facing down. With slightly wet fingers, spread a thin, even layer of sushi rice over the nori, leaving about 1 inch (2.5 cm) at the top edge uncovered.
Arrange the tempura vegetables, cucumber, and avocado slices in a horizontal line across the middle of the rice.
Using the bamboo mat or kitchen towel, carefully roll the sushi away from you, applying gentle pressure to form a tight roll. Seal the edge by dabbing it with a little water.
Repeat with the remaining nori sheets and fillings.
Use a sharp knife to slice each roll into even pieces. Clean the knife with a damp cloth between cuts for neat slices.
Serve the Vegetarian Tempura Sushi Rolls with soy sauce, pickled ginger, and wasabi on the side for dipping if desired.
Nutrition Facts
Calories |
5714 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 498.5 g | 639% | |
| Saturated Fat | 71.4 g | 357% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6857 mg | 298% | |
| Total Carbohydrate | 316.8 g | 115% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 36.0 g | ||
| Protein | 39.6 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 220 mg | 17% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 2602 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.
