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Sweet Potato Tempura Roll

beautifully plated sweet potato tempura rolls
Courses
Difficulty Intermediate
Time
Prep Time: 30 mins Cook Time: 25 mins Rest Time: 15 mins Total Time: 1 hr 10 mins
Ingredients
  • 2 cups Japanese short-grain sushi rice
  • 2 1/2 cups water
  • 1/4 cup rice vinegar
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 2 medium sweet potatoes, peeled and sliced into thin strips
  • 1 cup tempura flakes
  • 4 sheets nori seaweed
  • 1 ripe avocado, sliced
  • 1 cucumber julienned
  • Sesame seeds for garnish
  • Soy sauce for serving
  • Wasabi for serving
  • Pickled ginger for serving
Instructions
  1. Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice with 2 1/2 cups of water in a rice cooker and cook according to the manufacturer's instructions.
  2. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Let the rice cool to room temperature, covering it with a damp cloth.
  3. Preheat the oven to 400°F (200°C). Arrange the sweet potato strips on a baking sheet lined with parchment paper. Lightly brush them with oil and sprinkle with a pinch of salt. Roast for 20-25 minutes, or until tender and slightly caramelized.
  4. Place a sheet of nori on a bamboo sushi mat, shiny side down. With wet hands, spread a thin layer of sushi rice evenly over the nori, leaving about an inch at the top edge free of rice.
  5. Sprinkle tempura flakes over the rice. Arrange slices of avocado and julienned cucumber horizontally across the middle of the rice-covered nori.
  6. Carefully roll the sushi using the bamboo mat, applying gentle pressure to ensure it's tight and well-formed. Once rolled, use a sharp knife to slice the roll into bite-sized pieces, wiping the knife with a damp cloth between cuts.
  7. Sprinkle sesame seeds over the rolls for garnish. Serve with soy sauce, wasabi, and pickled ginger.