Gluten-Free Crunchy Tempura Sushi Roll

Elevate your sushi game with this Gluten-Free Crunchy Tempura Sushi Roll, a perfect fusion of vibrant flavors and irresistibly crispy textures. This recipe features fluffy, seasoned sushi rice paired with creamy avocado, refreshing cucumber, and crispy tempura-battered vegetables like carrots and asparagus—all wrapped in nutritious nori sheets. Crafted with gluten-free flour and cornstarch for the tempura batter, this dish ensures that everyone at the table can indulge. Each roll is sprinkled with toasted sesame seeds for an extra layer of nuttiness and served alongside gluten-free tamari for the ultimate dipping experience. Ideal for sushi night or an impressive appetizer, this recipe is a celebration of fresh ingredients and bold, crunchy satisfaction.

Nutriscore Rating: 61/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup Sushi rice
• 1.25 cups Water
• 2 tablespoons Rice vinegar
• 1 tablespoon Sugar
• 0.5 teaspoon Salt
• 1 large Avocado
• 1 medium Cucumber
• 4 Nori sheets
• 0.5 cup Gluten-free all-purpose flour
• 0.25 cup Cornstarch
• 0.75 cup Cold sparkling water
• 2 cups Vegetable oil (for frying)
• 1 medium Carrot
• 8 spears Asparagus
• 2 tablespoons Sesame seeds
• 0 Tamari (gluten-free soy sauce)

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. Combine the rice and 1.25 cups of water in a rice cooker and cook according to the manufacturer's instructions.

Step 2

Once cooked, transfer the rice to a wooden or glass dish and let it cool slightly.

Step 3

Mix rice vinegar, sugar, and salt in a small bowl, stirring until dissolved. Gently fold this mixture into the slightly cooled rice, fanning the rice to cool it to room temperature.

Step 4

Peel and slice the avocado and cucumber into thin strips. Set aside.

Step 5

Prepare the tempura batter by whisking together gluten-free all-purpose flour, cornstarch, and cold sparkling water until just combined. Be careful not to over-mix; lumps are fine.

Step 6

Heat the vegetable oil in a deep pan or fryer to 350°F (175°C).

Step 7

Cut the carrot into thin, long strips and trim the asparagus spears.

Step 8

Dip the carrot strips and asparagus spears into the tempura batter, allowing excess to drip off before placing them into the hot oil. Fry until golden brown and crispy, about 3-4 minutes. Remove and drain on paper towels.

Step 9

Place a nori sheet shiny side down on a bamboo sushi mat. With wet hands, spread about 1/4 of the seasoned sushi rice evenly over the nori sheet, leaving a 1-inch border at the top.

Step 10

Sprinkle sesame seeds over the rice.

Step 11

Lay avocado slices, cucumber strips, and a few tempura vegetables across the center of the rice.

Step 12

Using the bamboo mat, roll the sushi tightly from the bottom upward, pressing firmly to form a cylinder. Moisten the top edge of the nori with water to seal the roll.

Step 13

Repeat the process with the remaining ingredients to make three additional rolls.

Step 14

Slice each roll into 8 pieces with a sharp, wet knife.

Step 15

Serve the tempura sushi rolls with gluten-free tamari for dipping.

Nutrition Facts

Serving size	(1863.0g)

Amount per serving	% Daily Value*
Calories	5192.9

Total Fat 514.4g	0%
Saturated Fat 73.7g	0%
Polyunsaturated Fat 7.9g
Cholesterol 0mg	0%
Sodium 2301.5mg	0%
Total Carbohydrate 181.0g	0%
Dietary Fiber 24.5g	0%
Total Sugars 21.4g
Protein 22.1g	0%

Vitamin D 0IU	0%
Calcium 158.3mg	0%
Iron 7.5mg	0%
Potassium 1986.6mg	0%

*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.

Source of Calories

Fat: 85.1%

Protein: 1.6%

Carbs: 13.3%