Vegan Crunchy Tempura Sushi Roll

Experience the perfect balance of crispy, creamy, and fresh flavors with this Vegan Crunchy Tempura Sushi Roll recipe! Combining fluffy sushi rice seasoned with tangy rice vinegar, golden tempura-battered tofu, and crisp vegetables like cucumber, carrot, and creamy avocado, this homemade sushi is a plant-based dream come true. The nori wraps each roll perfectly, while a sprinkle of sesame seeds adds a nutty finish and satisfying crunch. Perfect for sushi lovers seeking a vegan twist, this recipe is both gluten-free and irresistibly delicious. Serve with soy sauce and pickled ginger for a restaurant-quality experience at home. Ready in just over an hour, it’s ideal for date nights or impressing friends and family with your sushi-rolling skills!

Nutriscore Rating: 67/100

Prep Time:60 mins

Cook Time:20 mins

Total Time:80 mins

Servings: 4

Ingredients

• 1.5 cups Sushi rice
• 2 cups Water
• 3 tablespoons Rice vinegar
• 1 tablespoon Sugar
• 1 teaspoon Salt
• 4 sheets Nori sheets
• 1 cup Tempura batter mix (vegan and gluten-free)
• 0.75 cup Cold water
• 1 block Firm tofu
• 1 medium Avocado
• 1 medium Cucumber
• 1 medium Carrot
• 2 cups Vegetable oil
• 0.25 cup Soy sauce
• 0.25 cup Pickled ginger
• 2 tablespoons Sesame seeds

Directions

Step 1

Start by cooking the sushi rice: rinse the rice under cold water until the water runs clear to remove excess starch. Combine the rice and 2 cups of water in a rice cooker or on the stovetop, following the manufacturer's instructions for sushi rice.

Step 2

While the rice is cooking, prepare the sushi vinegar by mixing rice vinegar, sugar, and salt in a small bowl until the sugar and salt are dissolved.

Step 3

Once the rice is cooked, transfer it to a large wooden or glass bowl. Gently fold in the sushi vinegar mixture using a wooden spatula. Allow the rice to cool to room temperature by spreading it out evenly and covering it with a damp cloth to prevent drying.

Step 4

Prepare the tempura tofu: Cut the block of firm tofu into long strips, approximately 1/2 inch thick. Press the tofu strips between paper towels to remove excess moisture.

Step 5

Prepare the tempura batter by mixing the vegan and gluten-free tempura batter mix with cold water in a bowl. Stir until smooth and thick.

Step 6

Heat the vegetable oil in a deep saucepan or frying pan over medium-high heat until it reaches 350°F (175°C).

Step 7

Dip the tofu strips into the tempura batter, ensuring they are fully coated. Carefully place them into the hot oil and fry for 2-3 minutes until golden brown and crispy. Remove and drain on a paper towel-lined plate.

Step 8

Slice the avocado, cucumber, and carrot into thin, long strips.

Step 9

Lay a bamboo sushi mat on a flat surface. Place one sheet of nori, shiny side down, on the mat.

Step 10

Using damp fingers, spread an even layer of sushi rice over the nori, leaving about 1 inch at the top free of rice.

Step 11

Sprinkle sesame seeds over the rice for extra texture and flavor.

Step 12

Place a strip of fried tempura tofu, avocado, cucumber, and carrot horizontally across the middle of the rice.

Step 13

Using the sushi mat, lift the edge closest to you and carefully roll it over the filling, gently squeezing to form a tight roll. Continue rolling to the end of the nori.

Step 14

With a sharp knife, cut the roll into 8 equal pieces, wiping the knife blade with a damp cloth between cuts to prevent sticking.

Step 15

Repeat these steps with the remaining nori sheets and fillings.

Step 16

Serve the sushi rolls with soy sauce and pickled ginger on the side. Enjoy your Vegan Crunchy Tempura Sushi Roll!

Nutrition Facts

Serving size	(2531.2g)

Amount per serving	% Daily Value*
Calories	5290.2

Total Fat 472.6g	0%
Saturated Fat 67.1g	0%
Polyunsaturated Fat 275.8g
Cholesterol 0mg	0%
Sodium 6266.3mg	0%
Total Carbohydrate 246.9g	0%
Dietary Fiber 28.6g	0%
Total Sugars 24.1g
Protein 70.1g	0%

Vitamin D 0IU	0%
Calcium 853.8mg	0%
Iron 13.7mg	0%
Potassium 2427.6mg	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: 77.0%

Protein: 5.1%

Carbs: 17.9%