Vegan Shrimp Tempura Sushi
Indulge in the perfect fusion of plant-based goodness and Japanese cuisine with this Vegan Shrimp Tempura Sushi recipe. Featuring crispy, golden vegan shrimp coated in a light and airy tempura batter, nestled alongside creamy avocado and crunchy cucumber, all wrapped in perfectly seasoned sushi rice and nori sheets. This recipe transforms the classic shrimp tempura roll into a delightful vegan alternative without sacrificing flavor or texture. With easy-to-follow steps, including homemade tempura and sushi rolling techniques, it’s a show-stopping dish ideal for sushi night or any special occasion. Serve with soy sauce, pickled ginger, and a touch of wasabi for a complete, restaurant-quality experience right at home. Perfect for vegans, vegetarians, and anyone craving sushi with a creative twist!
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Ingredients
- 12 pieces vegan shrimp
- 2 cups sushi rice
- 2.5 cups water
- 4 tablespoons rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- 1 cup sparkling water
- 2 cups vegetable oil
- 5 sheets nori sheets
- 1 whole avocado
- 1 whole cucumber
- 4 tablespoons soy sauce
- 2 tablespoons pickled ginger
- 1 teaspoon wasabi
Directions
Step 1
Start by rinsing the sushi rice under cold water until the water runs clear. Combine the rinsed rice and 2.5 cups of water in a rice cooker or a medium saucepan. Cook the rice according to rice cooker instructions or bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes if using a saucepan.
Step 2
While the rice cooks, in a small saucepan over low heat, combine rice vinegar, sugar, and salt. Stir until the sugar and salt are dissolved. Once the rice finishes cooking, drizzle the vinegar mixture over the rice and gently fold it in with a wooden spoon. Allow it to cool to room temperature.
Step 3
Prepare the tempura batter by whisking together all-purpose flour, cornstarch, and baking powder in a medium bowl. Gradually pour in sparkling water, stirring until the batter is smooth and lump-free.
Step 4
Heat the vegetable oil in a deep frying pan or pot to 350°F (175°C). Dip the vegan shrimp pieces into the tempura batter, ensuring they are fully coated. Carefully place each piece into the hot oil and fry until golden brown, about 2-3 minutes per side. Remove and drain on paper towels.
Step 5
Peel and thinly slice the avocado and cucumber lengthwise.
Step 6
Lay a bamboo sushi mat on a flat surface and place a sheet of nori on top. With wet hands, spread a thin layer of prepared sushi rice evenly over the nori, leaving a 1-inch border at the top.
Step 7
Arrange some slices of avocado and cucumber horizontally across the center, followed by pieces of vegan shrimp tempura.
Step 8
Starting from the bottom, use the sushi mat to roll the sushi tightly over the fillings, pressing firmly as you roll to ensure a tight seal.
Step 9
Slice each roll into 8 equal pieces with a sharp knife dipped in water to prevent sticking.
Step 10
Serve the vegan shrimp tempura sushi with soy sauce, pickled ginger, and wasabi.
Nutrition Facts
| Serving size | (2580.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5223.3 |
| Total Fat 446.0g | 0% |
| Saturated Fat 64.1g | 0% |
| Polyunsaturated Fat 271.7g | |
| Cholesterol 0mg | 0% |
| Sodium 6056.7mg | 0% |
| Total Carbohydrate 308.4g | 0% |
| Dietary Fiber 23.1g | 0% |
| Total Sugars 32.3g | |
| Protein 38.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 238.9mg | 0% |
| Iron 12.2mg | 0% |
| Potassium 2026.7mg | 0% |
Source of Calories