Vegetarian Shrimp Tempura Roll

Satisfy your sushi cravings with this irresistible Vegetarian Shrimp Tempura Roll, a plant-based twist on a classic favorite that’s as delicious as it is eye-catching. Featuring crispy, golden-battered vegetarian shrimp nestled alongside creamy avocado and fresh, crunchy cucumber, these sushi rolls are wrapped in perfectly seasoned sushi rice and crisp nori sheets. With a delicate balance of textures and flavors, this recipe is ideal for vegans, vegetarians, and anyone looking for a creative sushi night at home. Serve these delightful rolls with soy sauce, pickled ginger, and a touch of wasabi for a restaurant-quality experience that’s sure to impress. Easy to make with simple ingredients, this recipe is perfect for any occasion—from a casual dinner for two to an elegant appetizer platter.

Nutriscore Rating: 61/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 3

Ingredients

• 1 cup Rice
• 1.25 cups Water
• 2 tablespoons Rice Vinegar
• 1 tablespoon Sugar
• 0.5 teaspoon Salt
• 6 pieces Vegetarian Shrimp
• 1 cup Tempura Batter Mix
• 0.75 cup Ice Water
• 2 cups Vegetable Oil
• 3 sheets Nori Sheets
• 1 small Cucumber
• 1 Avocado
• 0.25 cup Soy Sauce
• 0.25 cup Pickled Ginger
• 1 teaspoon Wasabi

Directions

Step 1

Rinse the rice under cold water until the water runs clear. Combine the rice and 1.25 cups of water in a saucepan, bring to a boil, then reduce heat to low, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.

Step 2

In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Pour over the cooked rice and fold gently to combine. Set aside to cool to room temperature.

Step 3

Prepare the vegetarian shrimp by following the package instructions. Typically, this involves thawing them if frozen.

Step 4

In a bowl, mix the tempura batter mix with ice water until smooth. A few lumps are okay, as overmixing can reduce crispiness.

Step 5

Heat vegetable oil in a deep pan or skillet over medium-high heat until it reaches 350°F (175°C).

Step 6

Dip each piece of vegetarian shrimp into the tempura batter, let excess drip off, and carefully place into the hot oil. Fry until they are golden brown and crispy, typically 2-3 minutes. Remove with a slotted spoon and drain on paper towels.

Step 7

Peel and slice the cucumber into thin strips. Peel, pit, and slice the avocado.

Step 8

Place a bamboo sushi mat on a flat surface and lay a sheet of nori on top, shiny side down.

Step 9

Wet your hands with water and spread a third of the rice onto the nori, leaving a 1-inch border at the top.

Step 10

Arrange tempura shrimp, cucumber, and avocado slices across the middle of the rice.

Step 11

Using the sushi mat, roll the nori over the filling tightly, pressing gently to form a log. Moisten the edge of the nori with water to seal the roll.

Step 12

Repeat with the remaining ingredients to make two more rolls.

Step 13

Use a wet, sharp knife to slice each roll into 6 pieces.

Step 14

Serve with soy sauce, pickled ginger, and wasabi.

Nutrition Facts

Serving size	(2057.9g)

Amount per serving	% Daily Value*
Calories	5272.3

Total Fat 449.8g	0%
Saturated Fat 65.1g	0%
Polyunsaturated Fat 271.8g
Cholesterol 0mg	0%
Sodium 7392.2mg	0%
Total Carbohydrate 281.9g	0%
Dietary Fiber 28.9g	0%
Total Sugars 21.6g
Protein 47.4g	0%

Vitamin D 0IU	0%
Calcium 260.9mg	0%
Iron 12.5mg	0%
Potassium 1745.3mg	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: 75.5%

Protein: 3.5%

Carbs: 21.0%