Sweet Potato Tempura Roll
Ingredients
- sushi rice:
- 100g black jasmine rice
- 100g sushi rice
- 350ml water
- 4 tbsp rice vinegar
- 3/4 tsp salt
- 1 tsp maple syrup
- sweet potato tempura:
- 1 medium sweet potato, peeled and sliced
- 1/3 cup breadcrumbs
- 1/4 cup flour
- 1/2 tsp smoked paprika powder
- 1/2 tsp garlic powder
- pinch of salt
- 1/3 cup almond milk
- extra:
- 3 nori sheets, halved
- 1 avocado, peeled (1/2 for filling - 1/2 for coating)
- 1 small cucumber, julienned
- 1 small carrot, julienned
- 1/3 cup tofu cream cheese
Preparation
Prepare the sushi rice according to instructions on the package
Once cooked, pour in the seasonings and let cool down
Peel and slice the sweet potato
Preheat your oven to 175° (350°f) and line a baking sheet with parchment paper
On a plate, combine breadcrumbs, flour, spices and salt
On a separate plate, pour the almond milk
Take each sweet potato stick and first dip it into the milk, then tempura batter, then milk and batter again, before placing on the baking sheet
Place in the oven bake at 175° (350°f) for 30 minutes
Prepare the veggies for the filling
Slice the avocado thinly and reserve half for the coating
Take half a nori sheet and place it on a bamboo mat
Place 1/2 cup of the sushi rice on top and gently press down (wet your hands for easier handling)
Carefully turn the nori sheet around so the empty side looks up
Add the filling ingredients (carrot, cucumber, sweet potato tempura, tofu cream cheese) and use the bamboo mat to roll up the sushi roll
Take the sliced avocado and spread it on top of the sushi roll
Use a piece of plastic film to cover the roll
Use the bamboo mat to gently press the avocado in shape, then remove plastic foil and cut into slices