Pregnancy Friendly Vegan Vegetable Tempura Sushi
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Learn more āIngredients
4 servings
For the sushi rice
- 2 cups sushi rice
- 2 Ā¼ cups water
- 3 tbsp rice vinegar
- 1 tbsp sugar
- 1 tsp salt
For the tempura batter
- 1 cup all-purpose flour
- 2 tbsp cornstarch
- Ā½ tsp baking powder
- Ā¼ tsp salt
- 1 cup ice-cold sparkling water
For the tempura vegetables
- 1 medium sweet potato, peeled and cut into Ā¼-inch sticks
- 1 medium zucchini, cut into Ā¼-inch sticks
- 1 red bell pepper, seeded and cut into Ā¼-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
- Ā¼ 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 1ā2 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 5ā8 minutes. Cover with a damp towel and set aside.
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