Vegan Tempura Sushi Roll

Crispy, flavorful, and completely plant-based, this Vegan Tempura Sushi Roll is a feast for the senses! Featuring perfectly seasoned sushi rice, golden tempura-battered vegetables like sweet potato, zucchini, and carrot, and creamy slices of avocado, these rolls offer a delightful combination of textures and flavors. Wrapped in nori and expertly rolled with the help of a bamboo mat, these sushi rolls are as fun to make as they are to eat. Serve them with soy sauce, tangy pickled ginger, and spicy wasabi for a restaurant-worthy experience at home. Whether you're a sushi lover or exploring vegan cuisine, this recipe combines the rich umami of traditional sushi with a creative twist, making it a standout dish for any occasion.

Nutriscore Rating: 58/100

Prep Time:40 mins

Cook Time:20 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup Sushi rice
• 1.5 cups Water
• 2 tablespoons Rice vinegar
• 1 tablespoon Sugar
• 0.5 teaspoons Salt
• 0.5 cup All-purpose flour (gluten-free optional)
• 0.25 cup Cornstarch
• 0.5 teaspoons Baking powder
• 0.75 cup Chilled sparkling water
• 1 small Sweet potato
• 0.5 small Zucchini
• 1 small Carrot
• 2 cups Vegetable oil
• 4 Nori sheets
• 1 Avocado
• 4 tablespoons Soy sauce (or tamari for gluten-free)
• 2 tablespoons Pickled ginger
• 1 teaspoon Wasabi

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. Combine the rice and 1.5 cups of water in a pot. Bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes or until the water is absorbed.

Step 2

While the rice cooks, mix the rice vinegar, sugar, and salt in a small bowl. Once the rice is done, stir the mixture into the hot rice and set aside to cool.

Step 3

Prepare the tempura batter by whisking together the flour, cornstarch, and baking powder in a bowl. Gradually add the chilled sparkling water, whisking lightly until the batter is smooth but not overmixed. Place the batter in the refrigerator until ready to use.

Step 4

Peel and thinly slice the sweet potato, zucchini, and carrot into long strips suitable for sushi rolls.

Step 5

Heat the vegetable oil in a deep saucepan or wok over medium heat to around 350°F (175°C). Test the temperature by dropping a small amount of tempura batter into the oil—it should sizzle immediately and float.

Step 6

Dip the vegetable slices into the tempura batter, ensuring they are well-coated, and then fry in the hot oil for 2-3 minutes or until golden and crispy. Remove with a slotted spoon and drain on paper towels.

Step 7

Place a nori sheet shiny side down on a bamboo sushi mat. Wet your fingers with water to prevent sticking and spread a thin, even layer of seasoned rice over the nori, leaving a 1-inch gap at the top edge.

Step 8

Arrange tempura vegetables and a few avocado slices horizontally across the center of the rice.

Step 9

Using the bamboo mat, carefully roll the sushi tightly away from you, applying gentle pressure to shape it into a firm roll. Seal the edge with a little water.

Step 10

Repeat with the remaining ingredients to make additional rolls.

Step 11

Slice each roll into 6-8 pieces with a sharp, wet knife. Serve the sushi with soy sauce or tamari, pickled ginger, and wasabi on the side.

Nutrition Facts

Serving size	(1793.7g)

Amount per serving	% Daily Value*
Calories	4666.4

Total Fat 446.4g	0%
Saturated Fat 64.4g	0%
Polyunsaturated Fat 272.9g
Cholesterol 3mg	0%
Sodium 6737.2mg	0%
Total Carbohydrate 184.8g	0%
Dietary Fiber 20.3g	0%
Total Sugars 26.7g
Protein 24.8g	0%

Vitamin D 0IU	0%
Calcium 156.7mg	0%
Iron 5.6mg	0%
Potassium 2005.5mg	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: 82.7%

Protein: 2.0%

Carbs: 15.2%