This summer-vegetable tempura sushi combines the flavors of traditional sushi with the crispiness of tempura batter, creating a delightful fusion dish that is perfect for warm weather.
Ingredients: 1 cup sushi rice, cooked and seasoned. 4 sheets nori seaweed. Assorted summer vegetables such as bell peppers, zucchini, and carrots, thinly sliced. Tempura batter mix. Oil for frying. Soy sauce for dipping. Pickled ginger and wasabi for serving.
Instructions: Lay a sheet of nori on a bamboo sushi mat. Spread a thin layer of seasoned sushi rice over the nori, leaving a small border at the top edge. Arrange sliced vegetables in a line along the bottom edge of the rice. Roll the sushi tightly using the bamboo mat, sealing the edge with a little water. Slice the sushi roll into bite-sized pieces. Prepare tempura batter according to package instructions. Dip each sushi piece into the tempura batter, coating evenly. Heat oil in a deep pan or fryer to 350F 175C. Fry the tempura-coated sushi until golden and crispy, about 2-3 minutes per side. Remove from oil and drain on paper towels. Serve the tempura sushi with soy sauce, pickled ginger, and wasabi.
Prep Time: 20 minutes
Cook Time: 10 minutes
Avery and Avery