Vegetarian Crunchy Tempura Sushi Roll

Delight your taste buds with this irresistible **Vegetarian Crunchy Tempura Sushi Roll**, a plant-based twist on a sushi classic that delivers both texture and flavor. Featuring perfectly seasoned sushi rice, creamy avocado, crisp cucumber, and sweet carrot, this roll is wrapped in a unique tempura-coated nori sheet, adding a delectable crunch to every bite. The tempura batter lightly fried to golden perfection is paired with the subtle tang of rice vinegar, creating a balanced and satisfying roll that’s as fun to make as it is to eat. Whether served with soy sauce, pickled ginger, or a hint of wasabi, this homemade sushi recipe is a showstopper for any occasion. Perfect for sushi lovers, vegetarians, and anyone looking to elevate their at-home sushi game, this dish is a must-try that’s bursting with flavor and texture.

Nutriscore Rating: 62/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 3

Ingredients

• 1 cup sushi rice
• 1.25 cups water
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 0.5 teaspoon salt
• 3 sheets nori sheets
• 1 medium avocado
• 1 medium cucumber
• 1 medium carrot
• 1 cup tempura batter mix
• 0.75 cup cold water
• 2 cups vegetable oil
• 0.5 cup panko breadcrumbs
• 2 tablespoons soy sauce
• 2 tablespoons pickled ginger (optional)
• 1 teaspoon wasabi (optional)

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. Combine rice and water in a saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let it stand covered for an additional 10 minutes.

Step 2

In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice. Allow rice to cool to room temperature.

Step 3

Peel and thinly slice the avocado. Julienne the cucumber and carrot into long thin strips.

Step 4

Prepare the tempura batter by whisking the tempura mix with cold water until just combined. Be careful not to overmix.

Step 5

Heat vegetable oil to 350°F (175°C) in a deep saucepan or fryer.

Step 6

Dip the nori sheets into the tempura batter, allowing excess to drip off, and quickly coat with panko breadcrumbs.

Step 7

Carefully fry the nori tempura in the hot oil for 1-2 minutes until golden brown. Remove and drain on paper towels.

Step 8

Place the tempura nori sheet shiny side down on a bamboo sushi mat covered with plastic wrap. Spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top edge.

Step 9

Arrange avocado slices, cucumber, and carrot strips horizontally along the bottom edge of the rice.

Step 10

Lift the edge of the mat closest to you and roll it tightly over the filling, applying firm pressure to form a cylindrical shape.

Step 11

Remove the mat and, using a sharp knife, slice the roll into 6 pieces.

Step 12

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

Nutrition Facts

Serving size	(1900.2g)

Amount per serving	% Daily Value*
Calories	5209.7

Total Fat 444.9g	0%
Saturated Fat 63.6g	0%
Polyunsaturated Fat 271.6g
Cholesterol 0mg	0%
Sodium 4727.1mg	0%
Total Carbohydrate 297.1g	0%
Dietary Fiber 21.8g	0%
Total Sugars 25.1g
Protein 35.2g	0%

Vitamin D 0IU	0%
Calcium 193.3mg	0%
Iron 9.8mg	0%
Potassium 1784.8mg	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: 75.1%

Protein: 2.6%

Carbs: 22.3%