Vegan Crispy Tempura Crunch Sushi Roll

Dive into the delightful world of plant-based sushi with this Vegan Crispy Tempura Crunch Sushi Roll—a perfect fusion of textures and flavors. Featuring perfectly seasoned sushi rice, crispy tempura-coated veggies like carrots and bell peppers, creamy avocado slices, and a sprinkle of toasted sesame seeds, this recipe captures all the indulgence of classic sushi with a vegan twist. The golden tempura veggies add a satisfying crunch, while the soy-wasabi dipping sauce and tangy pickled ginger elevate every bite. Ideal for a sophisticated appetizer, a fun dinner idea, or party-worthy finger food, this sushi roll is as beautiful as it is delicious. Plus, with step-by-step instructions to master the rolling technique, you'll be enjoying restaurant-quality sushi at home in no time.

Nutriscore Rating: 58/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup sushi rice
• 1.25 cups water
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 0.5 teaspoon salt
• 4 sheets nori sheets
• 1 medium carrot, julienned
• 0.5 medium bell pepper, thinly sliced
• 1 medium avocado, thinly sliced
• 0.5 cup all-purpose flour
• 0.25 cup cornstarch
• 0.5 teaspoon baking powder
• 0.75 cup cold sparkling water
• 2 cups vegetable oil (for frying)
• 2 tablespoons toasted sesame seeds
• 2 tablespoons soy sauce
• 1 teaspoon wasabi paste
• 2 tablespoons pickled ginger

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and 1.25 cups of water in a pot, bring to a boil, reduce heat to low, cover and cook for 18 minutes. Remove from heat and let stand, covered, for 10 minutes.

Step 2

In a small bowl, mix rice vinegar, sugar, and salt until dissolved.

Step 3

Transfer the rice to a large bowl and fold in the vinegar mixture. Allow the seasoned rice to cool to room temperature.

Step 4

While rice is cooling, prepare the tempura batter. In a medium bowl, whisk together the flour, cornstarch, and baking powder. Gradually whisk in the cold sparkling water until just combined. Do not overmix.

Step 5

Heat vegetable oil in a deep pan over medium-high heat to 350°F (175°C).

Step 6

Dip the julienned carrot and bell pepper slices into the tempura batter, allowing excess to drip off, then fry until golden and crispy, about 2-3 minutes. Remove and drain on paper towels.

Step 7

Place a bamboo sushi mat on a flat surface and put a sheet of nori on top, smooth-side down.

Step 8

Wet your hands to prevent sticking, then spread an even layer of sushi rice over the nori, leaving a 1-inch border at the top. Sprinkle with toasted sesame seeds.

Step 9

Flip the nori sheet over so the rice side is against the mat.

Step 10

Arrange a line of tempura vegetables, and avocado slices across the middle of the nori.

Step 11

Using the sushi mat, roll the nori tightly over the fillings. Apply gentle pressure to create a compact roll, then seal the border with a bit of water.

Step 12

Cut the roll into 8 even pieces using a sharp wet knife.

Step 13

Repeat with remaining ingredients to make additional rolls.

Step 14

Mix soy sauce and wasabi paste together for dipping. Serve the sushi rolls with soy-wasabi dip and pickled ginger.

Nutrition Facts

Serving size	(1626.0g)

Amount per serving	% Daily Value*
Calories	5093.2

Total Fat 503.4g	0%
Saturated Fat 71.9g	0%
Polyunsaturated Fat 0.2g
Cholesterol 0mg	0%
Sodium 3173.4mg	0%
Total Carbohydrate 169.4g	0%
Dietary Fiber 19.5g	0%
Total Sugars 19.0g
Protein 23.3g	0%

Vitamin D 0IU	0%
Calcium 276.5mg	0%
Iron 8.5mg	0%
Potassium 1608.1mg	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: 85.5%

Protein: 1.8%

Carbs: 12.8%