Veg Tempura Roll is a tasty and healthy sushi option that you can prepare at home using short-grain white rice, fresh avocado, red wine vinegar, and assorted vegetables. Perfect as a snack or appetizer, this roll combines crunchy tempura veggies with creamy fillings for an irresistible flavor.
Total Cook Time: 35 minutes
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 2
Ingredients
- 1 ½ cups uncooked short-grain white rice
- 1 ½ cups water
- ½ cup red wine vinegar
- 2 tsp white sugar
- 1 tsp salt
- ½ avocado, peeled, pitted, and thinly sliced
- 1 sheet golden tanuki (tempura crumbs)
- ¼ cup cream cheese
- ½ boiled potato, cut into matchsticks
- ½ asparagus, tempura-fried
- 1 green jalapeno, tempura-fried
Instructions
- Cook Rice: Combine rice and water in a saucepan over high heat. Bring to a boil, then reduce to low and cover with a tight-fitting lid. Simmer until water is absorbed, about 15 minutes. Let stand covered for 10 minutes.
- Prepare Sushi Rice: Mix red wine vinegar, sugar, and salt until sugar dissolves. Fluff the cooked rice with a fork and transfer to a large bowl. Pour vinegar mixture over rice and stir to coat evenly. Spread rice on parchment paper and fan to cool. Cover with damp paper towels.
- Assemble Roll: Sprinkle avocado slices on a sushi mat. Spread a thin layer of tanuki on the mat. Place half a cup of cooled rice in an even layer. Arrange cucumber, avocado slices, tempura jalapeno, potato, and tempura asparagus in a line down the center.
- Roll Sushi: Lift the edge of the sushi mat and fold the bottom edge over the filling. Roll tightly into a cylinder and gently compress using the mat. Repeat for remaining ingredients to make four rolls.
- Slice and Serve: Place rolls on a serving plate and cut each roll into 6–8 pieces. Keep covered with damp paper towels until ready to serve.
This Veg Tempura Roll recipe is ideal for a fun cooking session, healthy snacking, or impressing guests with a homemade sushi platter.