Vegan Shrimp Tempura Roll

Delight in the perfect fusion of crispy and fresh with this Vegan Shrimp Tempura Roll recipe! This plant-based twist on a sushi classic features golden, tempura-fried vegan shrimp, paired with creamy avocado and crisp cucumber, all tucked into a bed of perfectly seasoned sushi rice and wrapped in nori. The light and airy tempura batter, made with cold sparkling water and a touch of baking soda, ensures a satisfyingly crunchy texture. Rolled tightly using a bamboo mat and sliced into bite-sized pieces, these rolls are perfect for a vibrant, vegan-friendly sushi night. Serve them alongside soy sauce, spicy wasabi, and tangy pickled ginger for an authentic experience that's as indulgent as it is cruelty-free. Simple yet elegant, this recipe is a must-try for sushi lovers looking to explore exciting plant-based options!

Nutriscore Rating: 59/100

Prep Time:40 mins

Cook Time:20 mins

Total Time:60 mins

Servings: 4

Ingredients

• 12 pieces vegan shrimp
• 4 sheets nori sheets
• 2 cups sushi rice
• 3 tablespoons rice vinegar
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 cup all-purpose flour
• 1 cup cold sparkling water
• 1 teaspoon baking soda
• 1 whole avocado
• 1 small cucumber
• 2 cups vegetable oil
• 2 tablespoons soy sauce
• 1 teaspoon wasabi paste
• 2 tablespoons pickled ginger

Directions

Step 1

Cook the sushi rice according to package instructions. Once cooked, mix in the rice vinegar, sugar, and salt while the rice is still warm. Stir gently to combine and set aside to cool to room temperature.

Step 2

Slice the avocado and cucumber into long, thin strips. Set aside.

Step 3

In a bowl, whisk together the all-purpose flour, cold sparkling water, and baking soda to form a tempura batter.

Step 4

Heat vegetable oil in a deep pan over medium-high heat. Dip each piece of vegan shrimp into the tempura batter, ensuring it is fully coated, and carefully place it into the hot oil. Fry until golden brown and crispy, about 2-3 minutes per side. Remove from oil and drain on paper towels.

Step 5

Lay a sheet of nori, shiny side down, on a bamboo sushi mat. With wet fingers to prevent sticking, spread about 1/2 cup of seasoned sushi rice evenly over the nori, leaving a 1-inch border along the top edge.

Step 6

Arrange 3 pieces of tempura shrimp, avocado, and cucumber strips in a line across the middle of the rice.

Step 7

Using the bamboo mat, carefully roll the sushi away from you, applying gentle pressure to form a tight roll. Seal the edge with a little water if necessary.

Step 8

Repeat with the remaining ingredients to make three more rolls.

Step 9

With a sharp knife, cut each roll into 8 pieces, wiping the blade with a damp cloth between cuts to ensure clean slices.

Step 10

Serve the vegan shrimp tempura rolls with soy sauce, wasabi paste, and pickled ginger.

Nutrition Facts

Serving size	(1699.8g)

Amount per serving	% Daily Value*
Calories	5064.1

Total Fat 446.1g	0%
Saturated Fat 64.1g	0%
Polyunsaturated Fat 271.8g
Cholesterol 0mg	0%
Sodium 5831.7mg	0%
Total Carbohydrate 270.4g	0%
Dietary Fiber 21.2g	0%
Total Sugars 16.4g
Protein 33.2g	0%

Vitamin D 0IU	0%
Calcium 142.0mg	0%
Iron 10.8mg	0%
Potassium 1545.8mg	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: 76.8%

Protein: 2.5%

Carbs: 20.7%