Vegan Chicken Katsu Sushi Roll

Delight your taste buds with the irresistible fusion of Japanese and plant-based cuisine in this Vegan Chicken Katsu Sushi Roll. This recipe transforms traditional chicken katsu into a cruelty-free masterpiece by using crispy, golden vegan chicken patties coated in panko breadcrumbs. Paired with creamy avocado, crisp cucumber, and perfectly seasoned sushi rice wrapped in toasted nori, every bite bursts with flavor and texture. Finished with a drizzle of savory tonkatsu sauce, this sushi roll is a showstopper for vegans and sushi enthusiasts alike. Whether you’re preparing a unique dinner or impressing guests with a sushi night, this recipe elevates homemade sushi to restaurant-quality perfection.

Nutriscore Rating: 70/100

Prep Time:40 mins

Cook Time:30 mins

Total Time:70 mins

Servings: 5

Ingredients

• 2 cups Sushi rice
• 2.5 cups Water
• 3 tablespoons Rice vinegar
• 2 tablespoons Sugar
• 1 teaspoon Salt
• 4 Vegan chicken patties
• 0.5 cup All-purpose flour
• 0.5 cup Aquafaba
• 1 cup Panko breadcrumbs
• 1 tablespoon Soy sauce
• 5 Toasted nori sheets
• 1 medium Cucumber
• 1 large Avocado
• 2 tablespoons Vegetable oil
• 0.25 cup Ton katsu sauce

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. Drain well.

Step 2

In a medium saucepan, combine the rinsed sushi rice and water. Bring to a boil over medium heat, then reduce the heat to low, cover, and simmer for 18-20 minutes until the water is absorbed.

Step 3

Remove the saucepan from heat and let the rice sit, covered, for 10 minutes.

Step 4

In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the warm rice. Spread the rice out on a baking sheet and let cool to room temperature.

Step 5

Slice the cucumber into long, thin strips and peel, pit, and slice the avocado.

Step 6

Prepare the vegan chicken katsu. Set up a dredging station with three plates: one with flour, one with aquafaba mixed with soy sauce, and one with panko breadcrumbs.

Step 7

Coat each vegan chicken patty first in flour, then dip into the aquafaba, and finally coat evenly with panko breadcrumbs.

Step 8

Heat the vegetable oil in a skillet over medium heat. Fry the patties for 3-4 minutes on each side until golden brown and crispy. Drain excess oil on paper towels.

Step 9

Slice the fried vegan chicken patties into thin strips.

Step 10

Lay a sheet of nori on a bamboo sushi mat, shiny side down. Wet your hands with water to prevent sticking, then spread a thin layer of rice over the nori, leaving a 1-inch border on top.

Step 11

Place a few strips of vegan chicken katsu, cucumber, and avocado lengthwise in the center of the rice.

Step 12

Roll the sushi tightly from the bottom using the bamboo mat, applying gentle pressure to form a compact roll. Seal the edges with a little water.

Step 13

Use a sharp knife to slice each roll into 8 pieces, wiping the knife with a damp cloth between cuts.

Step 14

Drizzle ton katsu sauce over the top of the sushi pieces before serving.

Nutrition Facts

Serving size	(2082.2g)

Amount per serving	% Daily Value*
Calories	2580.8

Total Fat 91.8g	0%
Saturated Fat 12.4g	0%
Polyunsaturated Fat 20.5g
Cholesterol 0mg	0%
Sodium 5654.2mg	0%
Total Carbohydrate 354.0g	0%
Dietary Fiber 34.1g	0%
Total Sugars 57.3g
Protein 77.5g	0%

Vitamin D 0IU	0%
Calcium 294.2mg	0%
Iron 17.5mg	0%
Potassium 2498.6mg	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: 32.4%

Protein: 12.1%

Carbs: 55.5%