Sushi Soy Wraps

Sushi Soy Wraps Recipe

By Veegs


1 cup (145 g) prepared, sushi rice

¾ cup (180 ml) water

1 tablespoon (15 ml) seasoned rice vinegar

½ teaspoon tamari

¼ teaspoon toasted sesame oil

Pinch of sugar

For Gingery Vegetables

1½ cups (225 g) shredded napa cabbage

½ cup (48 g) grated daikon radish

½ cup (50 g) chopped scallion

2 teaspoons ume plum vinegar

½ teaspoon grated fresh ginger

For Dipping Sauce

2 tablespoons (30 ml) mirin

½ teaspoon sriracha, to taste

½ teaspoon tamari

½ teaspoon ume plum vinegar

For Tempura

¾ cup (94 g) all-purpose flour

½ teaspoon fine sea salt

¼ teaspoon baking powder

2⁄3 cup (160 ml) sparkling water, chilled Canola oil, for cooking

6 asparagus stalks, cut in half

1 large portobello mushroom cap, stemmed, gilled, and cut into ½-inch (1.3-cm) slices

For Wraps

4 soy wraps

½ avocado, pitted, peeled, and sliced


1TO MAKE THE RICE: Combine the rice and water and cook according to the package directions. Scoop it into a bowl. Combine the vinegar, tamari, oil, and sugar in a small bowl, then pour over the rice and gently fluff. Let cool.

2TO MAKE THE VEGETABLES: Stir all the ingredients together in a medium-size bowl.

3TO MAKE THE DIPPING SAUCE: Combine all the ingredients in a small bowl.

4TO MAKE THE TEMPURA: Whisk the flour, salt, and baking powder together in a deep bowl. Whisk in the sparkling water. The mixture should be thick enough to coat the asparagus and mushroom without dripping off. If needed, add 1 tablespoon (8 g) flour or (15 ml) sparkling water.

5Line a baking sheet with paper towels. Pour 1 to 2 inches (2.5 to 5 cm) canola oil into a deep, heavy-bottomed saucepan, and heat over medium-high heat. Or heat 3 to 4 inches (7.5 to 10 cm) oil in a deep fryer to medium-high heat. Working in batches, dip the vegetables in the batter to coat, slide them into the oil, and fry until golden, 4 to 5 minutes. Do not crowd the fryer or the temperature of the oil will drop. The correct oil temperature should cause a coated vegetable to bubble. Batter and fry all the vegetables and transfer them to the baking sheet to drain.

6TO ASSEMBLE THE WRAPS: Place the wraps on a cutting board. In the centre, spread 1/4 cup (46 g) rice and 1/4 cup (20 g) vegetables. Top evenly with the tempura and the avocado slices. Fold two opposite corners in and roll the wrap closed. Serve with the dipping sauce.

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