Vegan tempura sushi

4.8 6 ratings

Total time 55 mins

30 mins preparation time

25 mins cooking time

This crispy deep-fried tempura roll is sure to delight—especially the crunchy grilled mushroom filling with a meat-like texture. A sweet soy sauce and vegan mayonnaise dip perfectly completes this vegan treat.

Ingredients

2 portion(s)

150 g

rice

210 ml

water

3 tbsp

Kikkoman Seasoning for Sushi Rice (125ml)

carrot

140 g

king oyster mushroom (If not available, oyster mushrooms)

20 g

potato starch

2 tbsp

Kikkoman Toasted Sesame Oil

avocado

nori sheet

3 ½ tbsp

vegan mayonnaise

500 ml

sunflower oil

40 g

flour

Additional:

3 tbsp

water

20 g

Kikkoman Panko - Japanese style crispy bread crumbs

For the dip:

1 tsp

Kikkoman Sauce for Rice - sweet

OR:

 ½ tsp

Kikkoman Naturally Brewed Soy Sauce

 ½ tsp

Kikkoman Mirin-Style Sweet Cooking Seasoning

Nutritional facts (per portion):3,251 kJ / 776 kcal

35 gFat

14.5 gProtein

99 gCarbohydrates

Preparation

Step 1

150 g rice – 210 ml water – 3 tbsp Kikkoman Seasoning for Sushi Rice (125ml) – 0.13  carrot

Wash the rice 3-4 times and drain in a colander, then place it with the water in a saucepan and soak for 20 minutes before cooking. Cook the rice and when it’s still hot mix it with the Kikkoman Seasoning for Sushi Rice to make sushi rice.

Cut the carrot into two 10 cm long x 5 mm thick sticks. Boil the sticks for about 5 minutes to soften them a little.

Step 2

140 g king oyster mushroom (If not available, oyster mushrooms) – 20 g potato starch – 2 tbsp Kikkoman Toasted Sesame Oil –  ¼  avocado

Slice the king oyster mushrooms into 1 cm wide pieces and coat them in potato starch. Add the Kikkoman Sesame Oil to a pan and fry over medium heat, turning occasionally, until crispy. Cut the avocado into slightly thicker slices.

Step 3

1  nori sheet – 1 tbsp vegan mayonnaise

Spread the sushi rice on the nori sheet so that it covers about 70% (leave about 5 cm of nori at the top uncovered). Place the fried oyster mushrooms, boiled carrots and avocado in the middle of the rice. Drizzle with the vegan mayonnaise. Roll up the sushi.

Step 4

500 ml sunflower oil – 40 g flour – 2 ½ tbsp vegan mayonnaise – 3 tbsp water – 20 g Kikkoman Panko - Japanese style crispy bread crumbs – 1 tsp Kikkoman Sauce for Rice - sweet –  ½ tsp Kikkoman Naturally Brewed Soy Sauce –  ½ tsp Kikkoman Mirin-Style Sweet Cooking Seasoning

In a bowl, mix 30 g flour, 1½ tbsp vegan mayonnaise and 3 tbsp water into a smooth batter.

Coat the sushi rolls with 10 g flour, dip them in the batter and then coat them in Kikkoman Panko. Deep-fry in sunflower oil at 170 ℃.

For the dip, mix 1 tbsp vegan mayonnaise and the Kikkoman Sauce for Rice or a combination of Kikkoman Soy Sauce and Kikkoman Mirin-style Sweet Seasoning. Cut the sushi into 8 portions and arrange on a plate. Enjoy the tempura sushi with the dip.

Tip

You can also use other types of mushrooms.

Recipe-ID: 1414

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Featured product in this recipe

Kikkoman Naturally Brewed Soy Sauce