Low Fat Crispy Tempura Crunch Sushi Roll

Indulge in the perfect balance of light and crispy with this Low Fat Crispy Tempura Crunch Sushi Roll, a guilt-free twist on a Japanese classic. This recipe features oven-baked tempura-coated imitation crab sticks that offer all the crunch you love without the deep frying, paired with creamy avocado, refreshing cucumber, and perfectly seasoned sushi rice. Wrapped in nori and rolled to perfection, these sushi rolls are an elegant yet easy-to-make option for healthier homemade sushi. With a quick prep and bake time, this dish is ideal for satisfying your sushi cravings without compromising on flavor or texture. Serve it with low-sodium soy sauce, pickled ginger, and a dollop of wasabi for a restaurant-quality experience right at your dining table! Perfect for sushi lovers seeking a low-fat, nutritious alternative.

Nutriscore Rating: 69/100

Prep Time:45 mins

Cook Time:20 mins

Total Time:65 mins

Servings: 4

Ingredients

• 1 cup Sushi rice
• 1.5 cups Water
• 2 tablespoons Rice vinegar
• 1 teaspoon Sugar
• 0.5 teaspoon Salt
• 4 sheets Nori sheets
• 1 medium Cucumber
• 1 medium Avocado
• 8 pieces Imitation crab sticks
• 0.5 cup All-purpose flour
• 0.25 cup Cornstarch
• 0.5 teaspoon Baking powder
• 0.75 cup Cold sparkling water
• 1 bottle Non-stick cooking spray

Directions

Step 1

Rinse 1 cup of sushi rice under cold water until the water runs clear.

Step 2

Combine the rice with 1.5 cups of water in a rice cooker and cook until done. Allow to cool slightly.

Step 3

Mix 2 tablespoons of rice vinegar, 1 teaspoon of sugar, and 0.5 teaspoons of salt. Gently fold this mixture into the cooked rice. Set aside to cool to room temperature.

Step 4

Peel and slice a medium cucumber into thin strips. Do the same with a medium avocado. Set aside.

Step 5

Prepare the tempura batter by combining 0.5 cup all-purpose flour, 0.25 cup cornstarch, and 0.5 teaspoon baking powder in a bowl.

Step 6

Gradually whisk in 0.75 cup of cold sparkling water into the flour mixture until smooth.

Step 7

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly coat with non-stick cooking spray.

Step 8

Dip 8 imitation crab sticks into the tempura batter and shake off excess.

Step 9

Arrange the crab sticks on the prepared baking sheet and spray lightly with non-stick cooking spray.

Step 10

Bake in the preheated oven for 10-12 minutes or until golden and crispy. Allow to cool.

Step 11

Lay a nori sheet on a bamboo sushi mat, shiny side down.

Step 12

With dampened fingers, evenly spread a thin layer of seasoned sushi rice over the nori, leaving a 1-inch border at the top edge.

Step 13

Arrange cucumber strips, avocado slices, and 2 baked tempura crab sticks along the bottom third of the rice.

Step 14

Using the bamboo mat, carefully roll the sushi into a tight log, applying gentle pressure.

Step 15

Repeat with remaining ingredients to make 4 rolls in total.

Step 16

With a sharp knife, slice each roll into 8 equal pieces.

Step 17

Serve rolls immediately with low-sodium soy sauce, pickled ginger, and wasabi on the side.

Nutrition Facts

Serving size	(1626.7g)

Amount per serving	% Daily Value*
Calories	2686.3

Total Fat 186.1g	0%
Saturated Fat 3.9g	0%
Polyunsaturated Fat 2.8g
Cholesterol 44.8mg	0%
Sodium 3140.6mg	0%
Total Carbohydrate 184.4g	0%
Dietary Fiber 15.6g	0%
Total Sugars 22.1g
Protein 33.6g	0%

Vitamin D 0IU	0%
Calcium 151.7mg	0%
Iron 7.3mg	0%
Potassium 1585.0mg	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: 65.8%

Protein: 5.3%

Carbs: 29.0%