Tempura Sushi Rolls
Ingredients
- 1 cup premium sushi rice
- 4 seaweed, nori
- 1 lg. yam, chopped into french fry shape
- 2 tbsp coconut oil
- 1 1/2 cups tempura batter mix
- 2/3 cup nut milk
- enough neutral oil to reach at least 1/2 an inch in depth
Preparation
Cook the rice
Heat neutral oil
While rice is cooking chop the yam into french fry strips
In a bowl prepare the tempura batter with milk , mix well
Coat strips
Gently place yam strips into oil, cook until golden
Watch carefully as to not burn
Remove from pan and rest on paper towel lined plate to absorb any excess oil
Once your yams and rice are done, place nori sheet (shiny side down) on your bamboo sushi roller
Place rice on half of the sheet, leaving a half an inch of space at the top
Place the rice right to the edges of the nori! place your yams in a nice line
Holding the closest edge of the bamboo mat, roll the nori away from you
Keep the roll nice and tight
Once the maki roll is closed, begin to pull on the side of the bamboo mat furthest away from you, while continuing to roll your maki roll
This will ensure tightness
Rub a bit of warm water on the edge farthest from you
This will help the two sides of nori stick together
