Vegetarian Fried Sushi Roll

Crispy on the outside and packed with fresh, vibrant flavors on the inside, this Vegetarian Fried Sushi Roll takes sushi to the next level. Featuring perfectly seasoned sushi rice, creamy avocado, crisp cucumber and carrots, and a touch of silky cream cheese, all tightly rolled in nori and coated in golden, crunchy tempura batter, this recipe delivers a delightful texture contrast in every bite. Deep-fried to perfection, these sushi rolls are a crowd-pleasing fusion of traditional and modern cooking techniques. Ready in under an hour, this vegetarian delight is served with soy sauce, wasabi, and pickled ginger for a complete sushi experience at home. Whether you're a sushi enthusiast or new to making rolls, this recipe is as fun to prepare as it is to eat! Perfect for a unique appetizer or a standout party snack, it's sure to impress.

Nutriscore Rating: 60/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup Sushi rice
• 1.5 cups Water
• 2 tablespoons Rice vinegar
• 1 tablespoon Sugar
• 0.5 teaspoons Salt
• 4 pieces Nori sheets
• 1 medium Cucumber
• 1 medium Avocado
• 1 medium Carrot
• 4 ounces Cream cheese
• 1 cup Tempura batter mix
• 0.75 cup Water for batter
• 2 cups Vegetable oil
• 0.25 cup Soy sauce
• 2 tablespoons Pickled ginger
• 1 teaspoon Wasabi

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear, then combine it with 1.5 cups of water in a rice cooker. Cook according to the rice cooker's instructions or until tender.

Step 2

Once the rice is cooked, transfer it to a large bowl. Stir in rice vinegar, sugar, and salt while the rice is still warm. Mix until the sugar and salt have dissolved. Allow the rice to cool to room temperature.

Step 3

Peel and julienne the cucumber and carrot. Slice the avocado lengthwise and remove the seed, then slice the flesh into strips.

Step 4

Lay one nori sheet on a bamboo sushi mat, shiny side down. Wet your hands with water to prevent sticking, and spread a thin layer of sushi rice over the nori, leaving a 1-inch border on the top edge.

Step 5

Place strips of cucumber, avocado, carrot, and a small amount of cream cheese along the bottom edge of the rice.

Step 6

Using the bamboo mat, roll the sushi tightly from the bottom, pressing gently but firmly to seal the ingredients. Moisten the uncovered edge of nori with water to seal.

Step 7

Prepare the tempura batter by mixing the tempura batter mix with 0.75 cups of water in a bowl until smooth.

Step 8

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

Step 9

Dip the rolled sushi into the tempura batter, coating it evenly.

Step 10

Carefully place the battered sushi roll into the hot oil and fry until golden brown and crispy, about 2-3 minutes. Remove and drain on a paper towel.

Step 11

Repeat the battering and frying process with the remaining sushi rolls.

Step 12

Slice each fried sushi roll into bite-sized pieces with a sharp knife, cleaning the blade with a damp cloth between cuts.

Step 13

Serve the vegetarian fried sushi rolls with soy sauce, pickled ginger, and wasabi on the side.

Nutrition Facts

Serving size	(2096.8g)

Amount per serving	% Daily Value*
Calories	5515.7

Total Fat 483.2g	0%
Saturated Fat 86.6g	0%
Polyunsaturated Fat 273.4g
Cholesterol 114.5mg	0%
Sodium 5960.3mg	0%
Total Carbohydrate 283.2g	0%
Dietary Fiber 22.1g	0%
Total Sugars 26.5g
Protein 42.1g	0%

Vitamin D 0IU	0%
Calcium 322.6mg	0%
Iron 9.4mg	0%
Potassium 2093.9mg	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: 77.0%

Protein: 3.0%

Carbs: 20.0%