Soy-Free Tempura Spicy Tuna Roll
Experience sushi like never before with this Soy-Free Tempura Spicy Tuna Roll—a bold and allergy-friendly twist on a Japanese favorite! This recipe combines the creamy heat of soy-free spicy tuna, buttery avocado, and crisp cucumber, all wrapped in delicate nori and perfectly cooked sushi rice. The real highlight is the tempura coating, made with sparkling water for an irresistibly light and crispy texture, and then fried to golden perfection. Perfect for sushi enthusiasts or anyone looking to elevate their homemade sushi game, this dish is free of soy and packed with fresh, vibrant flavors. Serve it with pickled ginger, wasabi, and your favorite soy-free dipping sauces for a sushi night that’s both indulgent and inclusive!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 8 oz Sushi-grade tuna
- 2 cups Cooked sushi rice
- 4 sheets Nori sheets
- 1 whole Avocado
- 1 whole Cucumber
- 3 tbsp Mayonnaise
- 2 tsp Sriracha (soy-free)
- 1 tsp Rice vinegar
- 1 cup Tempura flour
- 0.75 cup Cold sparkling water
- 4 cups Neutral cooking oil (e.g., vegetable or canola oil)
- 1 tsp Toasted sesame oil
- 0 Pickled ginger (optional, for serving)
- 0 Wasabi (optional, for serving)
Directions
Step 1
1. Prepare the spicy tuna mixture: Finely dice the sushi-grade tuna into small cubes, about 1/4-inch in size. In a bowl, mix the diced tuna with mayonnaise, sriracha, toasted sesame oil, and rice vinegar. Stir well and refrigerate until ready to use.
Step 2
2. Slice the avocado and cucumber: Halve the avocado, remove the pit, and slice it into thin strips. Peel and julienne the cucumber into matchstick-sized pieces.
Step 3
3. Set up your workspace: Place the cooked sushi rice in a bowl, cover your rolling mat with plastic wrap, and have your nori sheets, tuna mixture, and other filling ingredients ready.
Step 4
4. Roll the sushi: Place a sheet of nori shiny-side down on the rolling mat. Spread about 1/2 cup of sushi rice across the nori, leaving a 1-inch border at the top. Add a line of spicy tuna mixture, a few avocado slices, and cucumber strips near the bottom edge of the nori.
Step 5
5. Roll tightly using the mat: Lift the bottom edge of the mat and roll tightly over the filling. Continue rolling until the roll is completely sealed. Use a little water to seal the edge of the nori.
Step 6
6. Make the tempura batter: In a bowl, combine tempura flour with cold sparkling water, whisking until smooth but still slightly lumpy. Do not overmix.
Step 7
7. Heat oil for frying: In a deep frying pan or pot, heat the neutral cooking oil to 350°F (175°C).
Step 8
8. Tempura-coat the rolls: Dip each sushi roll into the tempura batter, ensuring it is fully coated. Carefully place the roll into the hot oil.
Step 9
9. Fry the rolls: Fry each roll until golden brown and crispy, about 2-3 minutes. Remove and place on a wire rack or paper towels to drain excess oil.
Step 10
10. Slice and serve: Use a sharp knife to cut each tempura roll into 6-8 pieces. Clean the knife with a damp cloth between cuts to ensure clean slices.
Step 11
11. Serve the tempura rolls with optional pickled ginger, wasabi, and additional soy-free sriracha or dipping sauces of your choice.
Nutrition Facts
| Serving size | (2416.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 10042.6 |
| Total Fat 1011.1g | 0% |
| Saturated Fat 75.4g | 0% |
| Polyunsaturated Fat 3.2g | |
| Cholesterol 133.5mg | 0% |
| Sodium 749.1mg | 0% |
| Total Carbohydrate 253.2g | 0% |
| Dietary Fiber 17.7g | 0% |
| Total Sugars 10.0g | |
| Protein 80.9g | 0% |
| Vitamin D 154.2IU | 0% |
| Calcium 170.1mg | 0% |
| Iron 6.1mg | 0% |
| Potassium 2683.7mg | 0% |
Source of Calories