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Delicious Homemade Recipe for Sushi: Asparagus Tempura Roll

Updated: Jul 24, 2023

Discover the Magic of Fried Asparagus in Sushi


Total: 50 - 60 minutes

Sushi Rice: 30 - 40 minutes

Asparagus Tempura: 20 minutes

Rolling: 1-2 minutes

Here's a culinary truth: Sushi is not limited to raw fish. While fish is popular, sushi encompasses various ingredients, including vegetables. Take the cucumber avocado roll, for example. It's still sushi, showcasing the versatility and creativity of this culinary art form. Vegetarian sushi, such as the Oshinko (daikon pickles), Kanpyo (dried gourd shaving), and Kappa (cucumber) Roll, is highly celebrated in Japan.

Adding avocado to sushi has taken the vegetarian sushi scene by storm in recent years. This brilliant move adds a creamy and rich element to the vegetable-based rolls, elevating their flavors. Avocado complements the ingredients perfectly, but striking the right balance is crucial. The avocado should enhance the flavors without overpowering them. Remember, each element is vital to the sushi's taste profile.

Now, let's delve into the star of our recipe: Asparagus tempura. The main character in this roll is the crispy asparagus tempura, while the avocado takes on a supporting role. The avocado's purpose is to accentuate the flavors of the asparagus tempura, ensuring a harmonious combination. Striking the perfect balance is a personal choice, allowing you to adjust the avocado amount according to your preference.

Fried food is universally loved, and tempura is no exception. When you incorporate tempura into a sushi roll, it tastes a whole new level of fantastic. Tempura is traditionally made with various vegetables such as carrots, shishito peppers, yam, potatoes, and shiitake mushrooms. While tempura sauce (soy sauce and dashi stock) is famous for enjoying tempura, teriyaki or eel sauce adds an excellent flavor profile when used in sushi rolls.

If you find the process of making tempura overwhelming, don't worry. You can achieve a similar effect by coating the asparagus in breadcrumbs and baking it in the oven.

Here are some helpful tips to elevate your asparagus tempura roll:

1.Tempura Batter

Begin by making "egg water." Remember to pour the water into a bowl first, then add the egg. If you prefer a vegan option, skip the egg and use water instead. By the way, this is a recipe I learned from the Japanese tempura master, Mr. Kond.

2. Cold Water vs. Normal Water:

Contrary to common belief, there's no need to use ice-cold water in the tempura batter. According to a Michelin-starred Japanese tempura chef, using ordinary water is sufficient and prevents extreme temperature differences between the batter and the oil, making frying easier.

3. Check the Oil Temperature:

Drop a small amount of tempura batter into the oil to ensure the oil is at the right temperature. If it floats back to the surface after hitting the bottom of the pan, the oil is ready for frying.

Ready to create your Asparagus Tempura Roll? Here's what you'll need:

INGREDIENTS (for one roll):


  • ½ (200g) cup Sushi Rice

  • 1 Nori Seaweed, half sheet

  • 3 - 5 g Wasabi

  • Teriyaki Sauce

Asparagus Tempura

  • 2 - 6 pcs Asparagus

  • 1 egg

  • 3 oz. (100 g) Flour

  • 1.5 cups (360 cc) water

  • Rice Bran Oil (or Canola Oil)

  • Sesame Oil


  • Cutting Board

  • Knife

  • Large Spoon

  • Makisu, Sushi Rolling Mat

  • Small sheet pans (or plate)

  • Small Bowl

  • Whisk

  • Frying pan

  • Tong or Long Wood Cooking Chopsticks


Asparagus Tempura

  • Make "egg water." Pour 1.5 cups of water into a small bowl, then add the egg. This order ensures the egg white dissolves appropriately. If you add the egg first, it may result in undissolved egg white.

  • Strain 2 oz. of flour into a bowl and add two oz. Of egg water (egg water: flour ratio = 1:1).

  • In a frying pan, pour rice bran, canola, and sesame oil around 1-1 ¼ inches deep. The ratio of rice bran oil to sesame oil is 1:1.

  • Drop some tempura batter into the oil to test the temperature. The oil is ready if it floats back to the surface after hitting the bottom.

  • Coat the asparagus in flour from a sheet pan, then dip it into the tempura batter.

  • Remove any excess batter by holding it for three to five seconds.

  • Place the battered asparagus into the oil at 375°F (190°C).

  • Fry for one to two minutes until it turns light yellow.

  • Remove the asparagus from the oil and let it rest on a paper towel.

Make Sushi Rice (follow this recipe).

1. Moisten the cutting board with a wet towel.

2. Place a half sheet of nori horizontally, with the rough side facing up.

3. Wet your hands.

4. Grab a portion of sushi rice, approximately half the amount needed for an inside-out roll (around 200g).

5. Leave the top 1/8 inch (3mm) blank.

6. Using the bottom of your left palm, apply pressure and spread the sushi rice horizontally.

7. With your right hand in a "U" shape, guide the sushi rice to cover the top half to 2/3 of the nori.

8. Turn your left hand three times rhythmically to cover the top portion of the nori with rice, leaving ½ inch (1cm) blank.

9. Clean your hands with a wet towel and dip your fingers in water.

10. Using your fingertips, apply pressure and leave the suitable ½ inch (1cm) blank.

11. Continue spreading the rice, leaving 1/8 inch (3mm) at the left and bottom edges.

12. Turn the nori 90 degrees counterclockwise.

13. Place some wasabi just below the center of the nori using your index finger.

14. Add the asparagus tempura and avocado on top of the rice.

15. Roll the sushi from the bottom up, firmly sealing it with your fingers. Place a sushi rolling mat (makisu) over the roll to further secure it.

16. Start by cutting the center of the roll first and then dividing it into four pieces.

17. Plate the sushi and pour some teriyaki sauce over it.


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