Gluten-Free Tempura Sushi Roll

Crispy, flavorful, and entirely gluten-free, this Gluten-Free Tempura Sushi Roll is a game-changer for sushi lovers with dietary restrictions! Featuring perfectly seasoned gluten-free sushi rice, crunchy vegetable tempura, creamy avocado, and refreshing cucumber, each bite is a delightful mix of textures and flavors. The highlight of this recipe lies in its light and airy gluten-free tempura batter, made with a blend of gluten-free flour, cornstarch, and ice-cold water for the ultimate crunch. Rolled in nori sheets and served with gluten-free soy sauce, these sushi rolls are a perfect fusion of Japanese-inspired cuisine and gluten-free creativity. Ideal as an appetizer, lunch, or dinner, this recipe delivers restaurant-quality sushi in the comfort of your own kitchen—no sushi chef required!

Nutriscore Rating: 57/100

Prep Time:40 mins

Cook Time:20 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup (uncooked) Gluten-free sushi rice
• 3 tablespoons Rice vinegar
• 1 tablespoon Sugar
• 0.5 teaspoon Salt
• 0.5 cup Gluten-free all-purpose flour
• 2 tablespoons Cornstarch
• 0.5 teaspoon Baking powder
• 0.75 cup Ice water
• 1 cup (sliced into thin strips) Vegetables (e.g., sweet potato, zucchini, or bell peppers)
• 2 cups Vegetable oil (for frying)
• 4 sheets Nori sheets
• 0.5 cup (cut into thin strips) Cucumber
• 1 medium (sliced) Avocado
• 2 tablespoons (for serving) Gluten-free soy sauce

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to the package instructions. Once done, transfer the rice to a wide bowl and let it cool slightly.

Step 2

In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Pour the mixture evenly over the warm rice and gently fold it in using a cutting motion. Set aside to cool completely.

Step 3

In a medium mixing bowl, whisk together the gluten-free all-purpose flour, cornstarch, and baking powder. Slowly add the ice water while whisking until a thin batter forms.

Step 4

Heat the vegetable oil in a deep frying pan or pot to 350°F (175°C). Dip the sliced vegetables into the tempura batter, coating them evenly, and gently place them into the hot oil. Fry in batches until golden and crispy, about 2-3 minutes. Remove with a slotted spoon and drain on a paper towel-lined plate.

Step 5

Place a bamboo sushi mat on a flat surface and lay a sheet of nori shiny side down. Using wet hands, spread a thin, even layer of seasoned sushi rice over the nori, leaving a 1-inch border at the top edge.

Step 6

Arrange a few tempura vegetable strips, cucumber, and avocado slices horizontally across the center of the rice. Lift the edge of the bamboo mat and begin rolling the nori tightly over the fillings, pressing gently as you roll. Seal the edge with a touch of water.

Step 7

Use a sharp knife dipped in water to slice the roll into 6-8 pieces. Clean the knife between cuts to keep the edges neat.

Step 8

Repeat with the remaining nori sheets and ingredients.

Step 9

Serve the gluten-free tempura sushi rolls with gluten-free soy sauce for dipping. Enjoy!

Nutrition Facts

Serving size	(1462.9g)

Amount per serving	% Daily Value*
Calories	5155.8

Total Fat 496.9g	0%
Saturated Fat 71.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 2572.7mg	0%
Total Carbohydrate 212.9g	0%
Dietary Fiber 22.5g	0%
Total Sugars 24.6g
Protein 17.2g	0%

Vitamin D 0IU	0%
Calcium 139.2mg	0%
Iron 4.1mg	0%
Potassium 1902.8mg	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: 82.9%

Protein: 1.3%

Carbs: 15.8%