Vegetarian Shrimp Tempura Sushi Roll

Experience the perfect fusion of flavor and presentation with this Vegetarian Shrimp Tempura Sushi Roll, a plant-based twist on a Japanese classic. Featuring crispy, golden-brown plant-based shrimp tempura wrapped in seasoned sushi rice and nori, this roll is elevated with fresh cucumber and creamy avocado for a delightful mix of textures. The tempura batter, made with a light and airy club soda base, ensures a satisfying crunch in every bite. Crafted with easy-to-follow techniques, this sushi recipe is perfect for vegans and vegetarians who crave homemade Japanese cuisine without compromising on taste. Serve it with soy sauce, pickled ginger, and wasabi for an authentic dining experience that’s as fun to create as it is to enjoy.

Nutriscore Rating: 61/100

Prep Time:30 mins

Cook Time:35 mins

Total Time:65 mins

Servings: 4

Ingredients

• 2 cups sushi rice
• 2.5 cups water
• 0.25 cup rice vinegar
• 2 tablespoons sugar
• 1 teaspoon salt
• 4 sheets nori sheets
• 12 pieces plant-based shrimp
• 1 cup all-purpose flour
• 0.25 cup cornstarch
• 1 teaspoon baking powder
• 1.5 cups club soda
• 2 cups vegetable oil (for frying)
• 1 piece cucumber
• 1 piece avocado
• 0.5 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. Combine rice and water in a rice cooker and cook according to the manufacturer's instructions. Once cooked, let it rest for 10 minutes.

Step 2

In a small saucepan, combine rice vinegar, sugar, and salt over low heat until the sugar dissolves. Let cool slightly.

Step 3

Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture using a spatula until well combined. Let the rice cool to room temperature.

Step 4

Meanwhile, prepare the tempura batter by mixing the flour, cornstarch, and baking powder in a bowl. Gradually whisk in the club soda until the mixture is smooth.

Step 5

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

Step 6

Dip each piece of plant-based shrimp into the tempura batter, allowing the excess to drip off, and carefully fry in the hot oil until golden brown and crispy. Drain on a paper towel-lined plate.

Step 7

Peel and julienne the cucumber, and thinly slice the avocado.

Step 8

Place a bamboo sushi mat on a clean surface and put a nori sheet on top, shiny side down.

Step 9

With dampened hands, spread about 1/2 cup of sushi rice evenly over the nori, leaving a 1-inch border at the top.

Step 10

In the center of the rice, arrange 3 tempura shrimp, cucumber strips, and avocado slices.

Step 11

Using the bamboo mat, tightly roll the sushi away from you, pressing gently to shape the roll into a firm log. Moisten the top border with a little water to seal the roll.

Step 12

Repeat with the remaining nori, rice, and fillings.

Step 13

With a sharp knife, slice each roll into 8 pieces, wiping the knife clean between cuts for neat edges.

Step 14

Serve the sushi rolls with soy sauce, pickled ginger, and a dab of wasabi.

Nutrition Facts

Serving size	(2847.4g)

Amount per serving	% Daily Value*
Calories	5778.9

Total Fat 502.1g	0%
Saturated Fat 72.3g	0%
Polyunsaturated Fat 3.0g
Cholesterol 0mg	0%
Sodium 8673.8mg	0%
Total Carbohydrate 320.0g	0%
Dietary Fiber 26.1g	0%
Total Sugars 34.4g
Protein 51.2g	0%

Vitamin D 0IU	0%
Calcium 255.5mg	0%
Iron 14.0mg	0%
Potassium 2317.2mg	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: 75.3%

Protein: 3.4%

Carbs: 21.3%