Crunchy Buddha’s Delight Sushi Rolls
Crunchy Buddha’s Delight
There is enough going on in this roll to delight vegans and meat eaters! Be sure make plenty.
Vegan Tempura Crispies
1/2 cup flour
1/2 tsp baking powder
Pinch of salt
1/2 cup ice water
Oil for frying
Heat enough oil (to 350 degrees F) in a skillet to form a depth of about 1/2 inch. Stir together the flour, baking powder, salt, and ice water. The batter should be thin and lumpy. Pour the batter over the tines of a fork into the hot oil. Fry the tempura bits until they become golden. Spoon them onto a plate covered with paper towels to cool.
For Each Roll
1 sheet nori (4 x 7in)
About 1/2 cup prepared sushi rice
2 heaping tablespoons Spicy Tofu Mix
1 large shiitake mushroom, sliced
Pinch of carrot matchsticks
1 teaspoon roughly chopped peanuts
1 small Romaine lettuce leaf, cut into thin shreds
1/4 cup or so of Tempura Crispies (recipe above)
about 1 tablespoon (or more to taste) Eel-Free Eel Sauce, optional
Place nori, rough side up horizontally on work surface. With fingers dipped lightly in water, spread the prepared sushi rice evenly over the entire surface of the nori. Flip the nori over. Spread the 2 tablespoons of Spicy Tofu Mix across the center of the nori. Top it with the shiitake mushroom slices, carrot matchsticks, peanuts, and Romaine shreds. Roll according to the method for rolling inside out sushi rolls.
Before cutting the roll, roll it in the Tempura Crispies, being sure to coat the entire sushi roll. Use a bamboo rolling mat covered in plastic wrap to gently press the crispies to the roll. Place the roll seam side down on your cutting board and cut it into 8 pieces.
Arrange the pieces on a plate and drizzle with Eel-Free Eel Sauce.