Vegetarian Tempura Spicy Tuna Roll

Dive into the bold fusion of flavors and textures with this Vegetarian Tempura Spicy Tuna Roll! This plant-based twist on a Japanese classic swaps traditional tuna for a zesty, protein-packed chickpea filling, perfectly seasoned with sriracha and vegan mayo to replicate the iconic "spicy tuna" taste. Encased in tender sushi rice and crisp nori, each roll is coated in a light, bubbly tempura batter and fried to golden perfection, delivering an irresistible crunch with every bite. Filled with fresh cucumber and creamy avocado, this sushi roll offers a harmonious balance of crisp, creamy, and savory. Perfect for sushi night or a crowd-pleasing appetizer, these rolls are served with soy sauce, pickled ginger, and wasabi for a complete umami-packed experience. Whether you're vegan or simply exploring exciting culinary adventures, this recipe is a showstopper!

Nutriscore Rating: 60/100

Prep Time:40 mins

Cook Time:20 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 cups Sushi rice
• 2.5 cups Water
• 3 tablespoons Rice vinegar
• 1.5 teaspoons Sugar
• 1 teaspoon Salt
• 4 sheets Nori sheets
• 1 can Canned chickpeas, drained and rinsed
• 2 tablespoons Sriracha
• 2 tablespoons Vegan mayonnaise
• 2 tablespoons Green onions, finely chopped
• 1 cup Cucumber, julienned
• 1 medium Avocado, sliced
• 1 cup All-purpose flour
• 2 tablespoons Cornstarch
• 1 teaspoon Baking powder
• 1 cup Cold sparkling water
• 3 cups Vegetable oil (for frying)
• 0.25 cup Soy sauce (for serving)
• 2 tablespoons Pickled ginger (for serving)
• 1 teaspoon Wasabi paste (for serving)

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a rice cooker and cook according to the manufacturer's instructions. Once cooked, let the rice cool slightly.

Step 2

In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Fold this mixture into the warm sushi rice and set aside to cool completely.

Step 3

In a medium bowl, mash the chickpeas with a fork until slightly chunky. Mix in the sriracha, vegan mayonnaise, and green onions until well combined. Adjust seasoning as necessary to achieve a 'spicy tuna' flavor.

Step 4

Place one nori sheet shiny side down on a bamboo sushi mat. Spread a thin, even layer of sushi rice over the nori, leaving about 1 inch uncovered at the top edge.

Step 5

Spread a line of the chickpea mixture horizontally across the middle of the rice. Add julienned cucumber and avocado slices on top.

Step 6

Using the bamboo mat, carefully roll the sushi tightly, sealing the edge with a little water. Repeat with the remaining ingredients to form four rolls.

Step 7

In a medium bowl, whisk together the flour, cornstarch, baking powder, and cold sparkling water to form a smooth tempura batter.

Step 8

Heat the vegetable oil in a deep, heavy-bottomed pan to 350°F (175°C). Dip each roll in the tempura batter, ensuring it is fully coated.

Step 9

Carefully fry each roll in the hot oil until golden and crispy, about 2-3 minutes. Remove and place on a wire rack or paper towels to drain excess oil.

Step 10

Slice each tempura roll into bite-sized pieces. Serve with soy sauce, pickled ginger, and wasabi on the side.

Nutrition Facts

Serving size	(3138.2g)

Amount per serving	% Daily Value*
Calories	8160.7

Total Fat 749.3g	0%
Saturated Fat 107.0g	0%
Polyunsaturated Fat 3.0g
Cholesterol 6.8mg	0%
Sodium 9294.0mg	0%
Total Carbohydrate 369.1g	0%
Dietary Fiber 42.3g	0%
Total Sugars 34.9g
Protein 65.6g	0%

Vitamin D 0IU	0%
Calcium 325.5mg	0%
Iron 20.5mg	0%
Potassium 3000.5mg	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: 79.5%

Protein: 3.1%

Carbs: 17.4%