Sweet Potato and Ube Tempura Sushi Rolls
Ingredients
- 1 tbl soft @morinutofu
- 8 oz unflavored seltzer water
- 1 cup all purpose flour
- 1 tsp salt
- neutral oil for frying ?
- sushi rice: 1 cup sushi rice
- 1 cup water
- teriyaki sauce: 1 cup brown sugar
- 1 cup mirin
- 1/2 cup soy sauce
- 1 tbl sesame oil
- 1 tbl grated @the_ginger_people
Preparation
Whisk together the ingredients (minus the sweet potato/ube)
Dip the strips of cut sweet potato into batter
Place in medium heated canola oil
Fry until golden brown, about 5 min
Transfer to paper towels to cool
Cook rice in covered pot for about 15-20 min on low heat
Stir in 1 tsp rice vinegar, 1 tsp sugar, 1 tsp salt
Transfer rice to baking sheet to cool in a thin layer
Using wetted hands or rice spoon spread a 1/4
Place 4 strips of cooked sweet potato and slices of green onion on rice towards one end
Roll towards the gap end keeping the roll tight
Wet the gap end with water and complete the roll
Slice into 8 pieces with a wet, sharp knife
Serve with soy sauce or teriyaki sauce
Mix ingredients in small sauce pot bring to a dinner and cook for 10 min
Let cool in pot or transfer to glass dish to cool
Makes many servings of sauce