Low Fat Crunchy Tempura Sushi Roll

Delight your taste buds with this Low Fat Crunchy Tempura Sushi Roll, a lighter twist on the classic favorite. This recipe masterfully combines crispy, oven-baked veggie tempura with creamy avocado, fresh cucumber, and perfectly seasoned sushi rice, all wrapped in a delicate nori sheet. Using a low-fat tempura batter and golden panko breadcrumbs, this version skips the deep fryer but keeps all the satisfying crunch you crave. Ready in just 45 minutes, it’s an ideal choice for sushi lovers looking for a healthier homemade option. Serve these vibrant rolls with soy sauce, pickled ginger, and a touch of wasabi for a restaurant-quality experience at home. Perfect for sharing, this guilt-free recipe is both nutritious and utterly irresistible!

Nutriscore Rating: 64/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup Sushi rice
• 2 tablespoons Rice vinegar
• 1 teaspoon Sugar
• 0.5 teaspoon Salt
• 3 sheets Nori sheets
• 0.5 cup Cucumber
• 0.5 cup Carrot
• 0.5 unit Avocado
• 1 cup Low-fat tempura batter mix
• 0.75 cup Cold water
• 0.5 cup Panko breadcrumbs
• 0.25 cup Soy sauce
• 2 tablespoons Sushi ginger
• 1 teaspoon Wasabi

Directions

Step 1

Rinse 1 cup of sushi rice under cold water until the water runs clear. Cook the rice according to the package instructions.

Step 2

In a small bowl, mix 2 tablespoons of rice vinegar, 1 teaspoon of sugar, and 0.5 teaspoon of salt. Once the rice is cooked, fold the vinegar mixture into the rice gently. Let it cool to room temperature.

Step 3

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 4

Prepare the vegetables: slice 0.5 cup of cucumber, 0.5 cup of carrot, and 0.5 avocado into thin strips.

Step 5

Mix 1 cup of low-fat tempura batter mix with 0.75 cup of cold water until smooth. Dip the vegetable strips in the batter, then coat with 0.5 cup of panko breadcrumbs.

Step 6

Arrange the coated vegetables on the prepared baking sheet and bake for 10-12 minutes or until the coating is golden and crisp.

Step 7

Place a nori sheet shiny side down on a bamboo sushi mat. Spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top edge.

Step 8

Arrange the baked crunchy vegetables and avocado strips horizontally across the center of the rice-covered nori.

Step 9

Using the mat, roll the sushi tightly by lifting the edge and rolling away from you, applying gentle pressure to maintain the shape.

Step 10

Slice each roll into pieces using a sharp knife, wiping the blade with a damp towel between cuts to prevent sticking.

Step 11

Serve the sushi rolls with 0.25 cup soy sauce, 2 tablespoons sushi ginger, and 1 teaspoon wasabi on the side.

Nutrition Facts

Serving size	(988.4g)

Amount per serving	% Daily Value*
Calories	1514.3

Total Fat 17.2g	0%
Saturated Fat 1.8g	0%
Polyunsaturated Fat 1.5g
Cholesterol 0mg	0%
Sodium 6310.6mg	0%
Total Carbohydrate 287.8g	0%
Dietary Fiber 19.7g	0%
Total Sugars 22.2g
Protein 43.0g	0%

Vitamin D 0IU	0%
Calcium 185.6mg	0%
Iron 8.5mg	0%
Potassium 1432.7mg	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: 10.5%

Protein: 11.6%

Carbs: 77.9%