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Crispy Tempura Sushi Rolls (Gluten-Free, Soy-Free, Dairy-Free)

Name: Crispy Tempura Sushi Rolls (Gluten-Free, Soy-Free, Dairy-Free)
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: 4 servings
Ingredients: 1 ½ cups sushi rice; 2 tbsp rice vinegar; 1 tbsp maple syrup or coconut sugar; 1 tsp salt; 1 avocado, sliced; 1 cucumber, julienned; 1 carrot, julienned; 8 shrimp (peeled and deveined) or tofu strips (pan-fried); 4 sheets gluten-free nori; ½ cup gluten-free puffed rice or gluten-free tempura flakes (store-bought or homemade); Drizzle of coconut aminos or reduced balsamic for sweetness; Optional: sprouts and shredded carrot for garnish; Coconut aminos (soy-free soy sauce alternative); Wasabi and pickled ginger (soy/gluten-free verified)

Category:

Appetizer

Difficulty: Medium

Serves:

4 people

Prep Time: 45 Minutes

Cook Time: 25 minutes

Rating:

(0.00/5)

July 25, 2025 by Chef Molly

A crunchy twist on traditional sushi, this gluten-free, soy-free, and dairy-free roll is topped with crispy puffed rice or tempura flakes for texture, stuffed with fresh vegetables and shrimp or tofu. Perfect for sushi night with a satisfying crunch!

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What You’ll Need:

Sushi Rice

1 ½ cups sushi rice
2 tbsp rice vinegar
1 tbsp maple syrup or coconut sugar
1 tsp salt

Roll Fillings

1 avocado, sliced
1 cucumber, julienned
1 carrot, julienned
8 shrimp (peeled and deveined) or tofu strips (pan-fried)
4 sheets gluten-free nori

Toppings

½ cup gluten-free puffed rice or gluten-free tempura flakes (store-bought or homemade)
Drizzle of coconut aminos or reduced balsamic for sweetness
Optional: sprouts and shredded carrot for garnish

Optional Dipping

Coconut aminos (soy-free soy sauce alternative)
Wasabi and pickled ginger (soy/gluten-free verified)

Prepration for:Crispy Tempura Sushi Rolls (Gluten-Free, Soy-Free, Dairy-Free)

Step 1/4

Cook the Rice

Rinse sushi rice until water runs clear. Cook with 2¼ cups water until tender, about 20 minutes. While warm, fold in vinegar, maple syrup, and salt. Let cool.

Step 2/4

Cook the Shrimp/Tofu

Pan-fry shrimp or tofu until golden and cooked through. Season with a pinch of salt or a dash of coconut aminos.

Step 3/4

Assemble the Rolls

Lay nori shiny side down on bamboo mat. Spread a thin layer of cooled rice over ¾ of the nori. Add fillings (shrimp/tofu, avocado, cucumber, carrot). Roll tightly using bamboo mat; seal with water.

Step 4/4

Top and Slice

Drizzle a bit of coconut aminos or glaze on top. Sprinkle generously with puffed rice or tempura flakes. Slice using a wet, sharp knife.

Chef's Tips & Notes

Serving: Serve on a sushi tray with a side of shredded carrots and sprouts. Pair with coconut aminos and wasabi. Enjoy immediately while crispy!

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Crispy Tempura Sushi Rolls (Gluten-Free, Soy-Free, Dairy-Free)