Vegan Shrimp Tempura Sushi Roll

Discover a plant-based twist on a Japanese classic with this Vegan Shrimp Tempura Sushi Roll recipe! Featuring hearts of palm wrapped in crisp, golden tempura batter, these "shrimp" pieces deliver a delightfully crunchy texture and authentic flavor. Paired with creamy avocado, fresh cucumber, and perfectly seasoned sushi rice, all rolled in a sheet of nori, each bite is an umami-packed sensation. This vegan sushi recipe utilizes rice paper wraps to create a surprisingly shrimp-like effect, making it an innovative yet approachable option for sushi enthusiasts. Perfect for dinner parties or a fun night in, these rolls are served with classic accompaniments like soy sauce, pickled ginger, and wasabi for the ultimate plant-based sushi experience. Whether you're vegan or simply curious, this recipe is sure to impress your taste buds and guests alike!

Nutriscore Rating: 60/100

Prep Time:60 mins

Cook Time:20 mins

Total Time:80 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
• 8 sheets rice paper wraps
• 12 sticks hearts of palm
• 1 cup all-purpose flour
• 0.5 cup cornstarch
• 1 teaspoon baking powder
• 1.5 cups sparkling water
• 1 liter vegetable oil
• 1 whole avocado
• 1 whole cucumber
• 0 to taste soy sauce
• 0 for serving pickled ginger
• 0 for serving wasabi

Directions

Step 1

Rinse the sushi rice in cold water until the water runs clear. Combine rice and 1.25 cups of water in a rice cooker or saucepan. Cook according to rice cooker instructions or bring to a boil, reduce heat to low, cover, and simmer for 15-20 minutes if using a saucepan. Let it stand, off the heat, covered, for 10 minutes.

Step 2

In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice. Let it cool to room temperature by spreading it on a baking sheet.

Step 3

For the vegan shrimp, soak the rice paper sheets in warm water until soft. Wrap each heart of palm stick with softened rice paper. Trim any excess to form a neat 'shrimp-like' shape.

Step 4

In a mixing bowl, combine flour, cornstarch, baking powder, and a pinch of salt. Whisk in sparkling water to form a smooth batter.

Step 5

Heat vegetable oil in a deep pan or wok to 350°F (175°C). Dip the wrapped hearts of palm into the batter, allowing excess to drip off, then carefully place them in the hot oil. Fry until golden and crispy, about 2-3 minutes. Remove and drain on paper towels.

Step 6

Cut the avocado in half, remove the pit, and slice thinly. Peel and julienne the cucumber.

Step 7

Lay a bamboo sushi mat on a work surface and place a sheet of nori on top, shiny side down. Wet your hands and spread 1/4 of the cooled rice evenly over the nori, leaving a 1-inch border at the top edge.

Step 8

Arrange a few slices of avocado, cucumber sticks, and 2-3 pieces of vegan tempura shrimp on the rice-covered nori.

Step 9

Using the bamboo mat, carefully roll the sushi away from you, pressing tightly as you roll. Moisten the top border of the nori with a little water to seal the roll.

Step 10

Repeat steps 7-9 for the remaining ingredients.

Step 11

Using a sharp knife, cut each sushi roll into 8 pieces. Serve with soy sauce, pickled ginger, and wasabi.

Nutrition Facts

Serving size	(2709.8g)

Amount per serving	% Daily Value*
Calories	8967.8

Total Fat 909.5g	0%
Saturated Fat 130.1g	0%
Polyunsaturated Fat 570.9g
Cholesterol 0mg	0%
Sodium 3030.5mg	0%
Total Carbohydrate 263.6g	0%
Dietary Fiber 23.6g	0%
Total Sugars 20.5g
Protein 32.4g	0%

Vitamin D 0IU	0%
Calcium 265.6mg	0%
Iron 11.2mg	0%
Potassium 1943.2mg	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: 87.4%

Protein: 1.4%

Carbs: 11.3%