Vegetarian Tempura Sushi Roll
Dive into the irresistible fusion of flavors and textures with this Vegetarian Tempura Sushi Roll recipe, perfect for sushi lovers and plant-based enthusiasts alike. Crispy, golden-brown tempura vegetables like carrot, zucchini, and sweet potato are nestled alongside creamy avocado and refreshing cucumber, all wrapped in seasoned sushi rice and nori sheets. This delightful recipe features a light and airy tempura batter made with cold sparkling water, ensuring maximum crunch in every bite. Ideal for a homemade sushi night, these rolls are as fun to make as they are to eat, and they pair beautifully with soy sauce, pickled ginger, and wasabi for dipping. Whether you're hosting a dinner party or treating yourself, these vegetarian sushi rolls promise a restaurant-quality experience at home.
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Ingredients
- 2 cups Sushi rice
- 2.5 cups Water
- 3 tablespoons Rice vinegar
- 1.5 tablespoons Sugar
- 1 teaspoon Salt
- 1 cup All-purpose flour
- 2 tablespoons Cornstarch
- 1.25 cups Cold sparkling water
- 2 cups Vegetable oil (for frying)
- 1 medium Carrot, julienned
- 1 medium Zucchini, julienned
- 1 small Sweet potato, thinly sliced
- 4 pieces Nori sheets
- 1 small Cucumber, julienned
- 1 medium Avocado, sliced
- 0.25 cup Soy sauce (for dipping)
- 0.25 cup Pickled ginger (optional)
- 1 teaspoon Wasabi (optional)
Directions
Step 1
Rinse the sushi rice under cold water until the water runs clear. Combine 2 cups of sushi rice and 2.5 cups of water in a rice cooker or a pot. Cook according to the rice cooker instructions or bring to a boil, reduce the heat, cover, and simmer for 20 minutes.
Step 2
Once the rice is cooked, transfer it to a large bowl. In a small saucepan, dissolve 3 tablespoons of rice vinegar, 1.5 tablespoons of sugar, and 1 teaspoon of salt over low heat. Drizzle this mixture over the hot rice and gently fold to combine. Allow the rice to cool to room temperature.
Step 3
In a mixing bowl, combine 1 cup of all-purpose flour and 2 tablespoons of cornstarch. Gradually whisk in 1.25 cups of cold sparkling water until a light batter forms. Be careful not to overmix.
Step 4
Heat 2 cups of vegetable oil in a deep skillet or saucepan to 350°F (175°C). Ensure it’s hot enough by dropping a bit of batter in the oil - it should sizzle and immediately float to the surface.
Step 5
Dip the carrot, zucchini, and sweet potato slices into the batter, ensuring they are evenly coated. Fry in small batches until golden and crispy, about 2-3 minutes per batch. Use a slotted spoon to transfer the tempura to a paper towel-lined plate to drain excess oil.
Step 6
Lay a sheet of nori on a bamboo sushi mat or clean kitchen towel, shiny side facing down. With slightly wet fingers, spread a thin, even layer of sushi rice over the nori, leaving about 1 inch (2.5 cm) at the top edge uncovered.
Step 7
Arrange the tempura vegetables, cucumber, and avocado slices in a horizontal line across the middle of the rice.
Step 8
Using the bamboo mat or kitchen towel, carefully roll the sushi away from you, applying gentle pressure to form a tight roll. Seal the edge by dabbing it with a little water.
Step 9
Repeat with the remaining nori sheets and fillings.
Step 10
Use a sharp knife to slice each roll into even pieces. Clean the knife with a damp cloth between cuts for neat slices.
Step 11
Serve the Vegetarian Tempura Sushi Rolls with soy sauce, pickled ginger, and wasabi on the side for dipping if desired.
Nutrition Facts
| Serving size | (2626.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5713.6 |
| Total Fat 498.5g | 0% |
| Saturated Fat 71.4g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 6857.0mg | 0% |
| Total Carbohydrate 316.8g | 0% |
| Dietary Fiber 25.0g | 0% |
| Total Sugars 36.0g | |
| Protein 39.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 220.1mg | 0% |
| Iron 13.1mg | 0% |
| Potassium 2602.5mg | 0% |
Source of Calories