Eosinophilic Esophagitis Friendly Vegan Vegetable Tempura Sushi

Total time1 hr 15 min

Prep time40 min

Cook time25 min

4.6

(11)

Eosinophilic Esophagitis Friendly Vegan Vegetable Tempura Sushi

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Ingredients

4 servings

For the sushi rice

2 cups sushi rice
2 ¼ cups water
3 tbsp rice vinegar
1 tbsp sugar
1 tsp salt

For the tempura batter

1 cup all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
2 tbsp cornstarch
½ tsp baking powder
¼ tsp salt
1 cup ice-cold sparkling water

For the tempura vegetables

1 medium sweet potato, peeled and cut into ¼-inch sticks
1 medium zucchini, cut into ¼-inch sticks
1 red bell pepper, seeded and cut into ¼-inch strips
2 cups neutral oil (such as canola or vegetable oil), for frying

For assembly

8 sheets nori
2 ripe avocados, pitted and sliced

For the dipping sauce

¼ cup soy sauce
Chef's tip
Coconut aminos are sweeter and less salty; taste and adjust the seasoning.
1 tbsp rice vinegar
1 tsp sesame oil
1 tsp fresh ginger, finely grated

For serving

1 tsp sesame seeds (optional)
2 scallions, thinly sliced (optional)

Instructions

1
Rinse the sushi rice in a fine-mesh strainer under cold water until the water runs clear, about 1–2 minutes. Combine the rinsed rice and 2 1/4 cups water in a medium saucepan and bring to a boil over high heat. Reduce the heat to the lowest setting, cover tightly, and cook for 15 minutes. Remove from heat and let steam, covered, for 10 minutes.
2
While the rice steams, stir together the rice vinegar, sugar, and 1 tsp salt in a small bowl until the sugar and salt dissolve. Spread the cooked rice onto a large rimmed baking sheet or wide bowl. Drizzle the vinegar mixture over the rice and fold gently with a spatula, fanning the rice as you fold, until the grains are glossy and the rice has cooled to just above room temperature, about 5–8 minutes. Cover with a damp towel and set aside.

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