Vegetarian Chicken Katsu Sushi Roll

Meet your new sushi night favorite: the Vegetarian Chicken Katsu Sushi Roll! This innovative twist on a classic combines crispy, golden plant-based chicken katsu tucked inside perfectly seasoned sushi rice and wrapped in nori, alongside creamy avocado and refreshing cucumber strips. Each bite offers a satisfying contrast of textures and flavors, from the crunchy panko coating to the tangy rice vinegar seasoning. Perfect for vegetarians craving Japanese-inspired indulgence, this recipe is as much fun to make as it is to eat! Pair your rolls with soy sauce, wasabi, and pickled ginger for an authentic sushi experience at home. Ready in just over an hour, this dish is an impressive yet approachable addition to any meal plan.

Nutriscore Rating: 70/100

Prep Time:45 mins

Cook Time:20 mins

Total Time:65 mins

Servings: 4

Ingredients

• 1.5 cups Sushi rice
• 2 cups Water
• 3 tablespoons Rice vinegar
• 1 tablespoon Sugar
• 1 teaspoon Salt
• 5 pieces Nori sheets
• 2 Plant-based chicken breasts
• 0.5 cup All-purpose flour
• 1 cup Egg substitute mixture
• 1 cup Panko breadcrumbs
• 0.5 cup Vegetable oil
• 1 Avocado
• 1 Cucumber
• 2 tablespoons Soy sauce
• 1 teaspoon Wasabi paste
• 2 tablespoons Pickled ginger

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. Combine rinsed rice and water in a pot and bring to a boil. Cover, reduce heat to low, and cook for 20 minutes, or until the water is absorbed.

Step 2

While the rice is cooking, mix rice vinegar, sugar, and salt in a small bowl until dissolved.

Step 3

Once the rice is done, remove from heat. Stir in the vinegar mixture and let the rice cool to room temperature.

Step 4

Prepare the plant-based chicken: cut each piece into strips. Place the flour, egg substitute, and Panko breadcrumbs in separate bowls.

Step 5

Dredge each chicken strip in flour, then egg substitute, and finally in Panko, ensuring they're well-coated.

Step 6

Heat vegetable oil in a frying pan over medium heat. Fry the coated chicken strips until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.

Step 7

Peel and slice the avocado, and cut the cucumber into long, thin strips.

Step 8

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

Step 9

With wet hands, spread a thin layer of sushi rice evenly over the nori, leaving about 1 inch at the top edge free.

Step 10

Arrange the fried plant-based chicken, avocado slices, and cucumber strips horizontally across the rice.

Step 11

Carefully roll the sushi using the mat to assist, pressing firmly to hold the shape. Seal the edge with a little water if needed.

Step 12

Repeat with remaining ingredients.

Step 13

Once all rolls are prepared, cut each into 6-8 pieces using a sharp knife, wiping the blade with a damp cloth between cuts.

Step 14

Serve with soy sauce, wasabi paste, and pickled ginger on the side.

Nutrition Facts

Serving size	(1866.7g)

Amount per serving	% Daily Value*
Calories	2534.5

Total Fat 143.5g	0%
Saturated Fat 19.6g	0%
Polyunsaturated Fat 70.2g
Cholesterol 0mg	0%
Sodium 5693.9mg	0%
Total Carbohydrate 232.9g	0%
Dietary Fiber 25.3g	0%
Total Sugars 22.6g
Protein 90.0g	0%

Vitamin D 0IU	0%
Calcium 313.4mg	0%
Iron 14.3mg	0%
Potassium 2144.3mg	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: 50.0%

Protein: 13.9%

Carbs: 36.1%