Vegetarian Shrimp Tempura Sushi

Indulge in the deliciously innovative flavors of Vegetarian Shrimp Tempura Sushi, a plant-based twist on the classic Japanese favorite! This recipe features crispy golden tempura made with plant-based shrimp, perfectly paired with creamy avocado, crunchy cucumber, and sweet carrot, all rolled in fluffy sushi rice and toasted nori sheets. The rice is seasoned with a delicate blend of rice vinegar, sugar, and salt for authentic flavor, while the tempura batter's sparkling water creates an irresistibly light and airy texture. Ideal for sushi enthusiasts seeking a vegetarian option, this dish is both visually stunning and packed with umami-rich goodness. Serve it with soy sauce, pickled ginger, and a touch of wasabi for a complete sushi experience. Perfect for dinner parties or a fun at-home sushi night, this recipe is sure to be a crowd-pleaser!

Nutriscore Rating: 61/100

Prep Time:50 mins

Cook Time:30 mins

Total Time:80 mins

Servings: 5

Ingredients

• 2 cups Sushi rice
• 2.5 cups Water
• 0.25 cup Rice vinegar
• 2 tablespoons Sugar
• 1 teaspoon Salt
• 5 sheets Nori sheets
• 10 pieces Plant-based shrimp
• 1 cup Flour
• 1 cup Cold sparkling water
• 3 cups Vegetable oil
• 1 medium Cucumber
• 1 large Avocado
• 1 medium Carrot
• 0.5 cup Soy sauce
• 0.25 cup Pickled ginger
• 1 teaspoon Wasabi paste

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. Combine with 2.5 cups of water and bring to a boil. Reduce heat to low, cover, and cook for 18 minutes.

Step 2

Remove the rice from heat and let it sit covered for 10 minutes. Mix rice vinegar, sugar, and salt in a small bowl until dissolved. Stir into the cooked rice. Cool the rice to room temperature.

Step 3

Peel and julienne the cucumber and carrot into thin strips. Slice the avocado thinly.

Step 4

In a medium bowl, whisk together flour and cold sparkling water until a smooth batter forms.

Step 5

Heat vegetable oil in a heavy-bottomed pan to 350°F (175°C). Dip plant-based shrimp into the tempura batter, shaking off excess, then fry until golden brown, about 2-3 minutes. Drain on paper towels.

Step 6

Place a bamboo sushi mat on a flat surface. Lay a nori sheet shiny side down. Wet your hands and spread a thin layer of sushi rice over the nori, leaving a 1-inch edge clear at the top.

Step 7

Layer cucumber, carrot, avocado slices, and two pieces of tempura shrimp along the rice closest to you.

Step 8

Gently lift the bamboo mat edge and roll tightly, pressing gently to seal the 1-inch nori edge with a little water.

Step 9

Using a sharp knife, cut the sushi roll into 8 even pieces. Clean the knife with a damp cloth before each cut for clean slices.

Step 10

Repeat the rolling process with the remaining ingredients.

Step 11

Serve the sushi with soy sauce, pickled ginger, and a dab of wasabi paste. Enjoy!

Nutrition Facts

Serving size	(2916.2g)

Amount per serving	% Daily Value*
Calories	7115.7

Total Fat 663.8g	0%
Saturated Fat 95.3g	0%
Polyunsaturated Fat 407.3g
Cholesterol 0mg	0%
Sodium 8504.5mg	0%
Total Carbohydrate 308.2g	0%
Dietary Fiber 30.9g	0%
Total Sugars 35.0g
Protein 50.9g	0%

Vitamin D 0IU	0%
Calcium 280.4mg	0%
Iron 14.0mg	0%
Potassium 2567.6mg	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: 80.6%

Protein: 2.7%

Carbs: 16.6%