Vegan Vegetable Tempura Sushi
Crispy tempura vegetables wrapped in seasoned rice and creamy avocado — this is the kind of plant-based cooking that genuinely impresses at the table. The tempura batter gets its signature light, shatteringly crisp texture from ice-cold sparkling water and a careful hand that keeps the mix intentionally lumpy, so every bite of sweet potato, zucchini, and red bell pepper stays airy rather than heavy. Seasoning the rice with rice vinegar, sugar, and salt gives it that glossy, slightly tangy finish that makes each roll taste balanced and complete. The dipping sauce — soy sauce, sesame oil, rice vinegar, and fresh ginger — comes together in seconds and adds a punchy, aromatic hit that ties everything together. There's no fish, no eggs, no dairy anywhere in this recipe, so you can roll with confidence knowing every component is fully plant-based without any workarounds or substitutions. Each batch serves four, making it a genuinely shareable centerpiece rather than a side thought. Finish with sesame seeds and sliced scallions for a little extra color and crunch that makes the platter look as good as it tastes.
About FigFig 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
- 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!