Vegan Tempura Shrimp Uramaki

The world of vegan Japanese food has exploded lately, and nothing highlights this more than the availability of plant-based shrimp substitutes. Brands like Sophie’s Kitchen, The Vegetarian Butcher, Happiee! and others have perfected the texture of shrimp using konjac, soy, or pea protein. These store-bought vegan shrimp are usually already breaded or ready for a quick fry, making them the perfect centerpiece for a crunchy, satisfying uramaki sushi roll (inside-out roll). More sushi recipes can be found in the link.

Image: Vegan Tempura Shrink Uramaki.

Why Uramaki?

Uramaki is the "inside-out" style of sushi where the seasoned sushi rice is on the outside, often coated in sesame seeds or tempura (when making a fried uramaki roll). This style is iconic in Western-style sushi bars because it allows for more texture and flavor on the exterior. When you combine the creamy richness of avocado with the satisfying snap of a vegan tempura shrimp, you create a flavor profile to satisfy the vegan sushi lovers among us!

Mastering the Vegan Sushi Roll

To get that quality, the secret lies in the rice. Using high-quality short-grain sushi rice seasoned with the perfect balance of rice vinegar, sugar, and salt ensures that your roll holds together. When you add your crispy vegan shrimp, you're creating a structural masterpiece. This recipe is perfect for hosting a vegan sushi night or simply treating yourself to a plant-based meal that doesn't feel like a compromise.

The Recipe: How to make the Vegan Shrimp Uramaki?

The Ingredients for 1 sushi roll

Ingredient	Amount	Comments
Store-Bought Vegan Shrimp	2 large pieces	We bought the Vegan Lemon Shrimp and Vegan Chilli Shrimp from veggiegarden
Dry Sushi Rice	50 grams (1/4 cup)	prepared with sushi vinager, sugar and salt.
Nori Sheets	1 sheets
Avocado	1/4 sliced
Cucumber	1/8 julienned
Toasted Sesame Seeds	1 tbsp
Neutral Oil	For frying the shrimp

The Instructions

1. Frying the Vegan Shrimp

Prepare the sushi rice according to the instructions. Then take your store-bought vegan shrimp and fry them according to the package instructions. You want them to be so crispy that they could be heard from the next room. If they are the "pre-breaded" kind, give them a little extra time to get that deep golden brown. Set them aside on a paper towel to drain a few minutes and then transfer them to a wire rack, this way they stay crispy.

2. Shaping the Sushi Rice

Lay your Nori sheet on a plastic-wrapped bamboo mat. Personally I prefer a -non traditional- plastic sushi mat as the rice does not stick to this. Grab a handful of rice and spread it evenly. Pro Tip: Keep a bowl of water nearby to dip your fingers in. If you don't, the rice will choose to live on your hands instead of the Nori, and you will end up like a sticky rice-man.

3. The Flip

Sprinkle your sesame seeds over the rice and gently press. Now, flip the Nori over. The rice should now be facing the mat. You are now officially in Uramaki territory.

4. The Filling

Line up your crispy vegan shrimp, avocado slices, and cucumber strips across the bottom third of the Nori. Don't overstuff it. We are making a sushi roll, not a burrito. If you can’t close it, you’ve been too greedy with filling!

vegan tempura shrimp and vegan surimi

preparing vegan sushi with tempura shrimp

vegan tempura shrimp uramaki sushi roll

vegan tempura shrimp uramaki sushi roll

close-up of vegan sushi

Images: The making of Vegan Tempura Shrimp Uramaki sushi roll.

5. Roll Like a Pro

Using the mat, roll the Nori over the fillings, tucking it in tightly. Give it a firm squeeze (a "sushi hug") to make sure everything is bonded for life. Remove the mat, and you should have a beautiful, rice-coated log with sesame seeds on the outside.

6. Cutting the uramaki sushi roll

Cutting an uramaki sushi roll is a bit difficult. The sushi roll is not as strong as other rolls and sticks to everything! Wipe your sharpest knife with a damp cloth. Slice the roll into 8 even pieces. If the first piece looks ugly, that's the "chef's piece"—eat it immediately so no one sees the evidence. After one, or a few cuts, there might be rice sticking to your knife. Whipe them off as soon as you see them, wet your knife again and continue. Make sure to support the roll from all sides with your (wet) fingers during cutting.

7. The Final Presentation

Arrange your pieces on a plate and drizzle with vegan spicy mayo or other vegan sauce. Take a photo before you inhale the entire plate.

Note on Ingredients: If you can't find pre-breaded vegan shrimp, you can buy plain vegan shrimp and dip them in a simple flour/water and panko batter before frying!

Nutritional score

Metric	Per Full Roll	Per Serving (1/8 Roll)
Calories	262 kcal	33 kcal
Total Fat	16.7g	2.1g
Total Carbs	24.7g	3.1g
Fiber	4.2g	0.5g
Protein	4.9g	0.6g
Sodium	~450mg*	~56mg

Enjoy your tasty home made sushi and find out our other amazing sushi recipes.