Fructose Free Vegan Vegetable Tempura Sushi

Total time1 hr 15 min

Prep time40 min

Cook time25 min

4.6

(11)

Fructose Free Vegan Vegetable Tempura Sushi

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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
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
Ingredient note
Red and yellow bell peppers contain some excess fructose that a low fructose diet limits in larger servings; the small amount used here (about a third of a cup or less per serving) keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
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
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!