Sweet Potato and Ube Tempura Sushi Rolls
Ingredients
Tempura
- 1 medium sweet potato or ube
- 1 tablespoon soft tofu
- 8 ounces unflavored seltzer water
- 1 cup all-purpose flour
- 1 teaspoon salt
- Neutral oil for frying
Sushi rice
- 1 cup sushi rice
- 1 cup water
- 1 teaspoon rice vinegar
- 1 teaspoon sugar
- 1 teaspoon salt
Teriyaki sauce
- 1 cup brown sugar
- 1 cup mirin
- 1/2 cup soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon grated ginger
Other
- Nori sheets
- Green onions
Preparation
Tempura cooking
Whisk together the ingredients minus the sweet potato or ube.
Dip the strips of cut sweet potato into batter.
Place in medium heated canola oil.
Fry until golden brown, about 5 minutes.
Transfer to paper towels to cool.
Sushi rice cooking
Cook rice in a covered pot for about 15-20 minutes on low heat.
Stir in 1 teaspoon rice vinegar, 1 teaspoon sugar, and 1 teaspoon salt.
Transfer rice to a baking sheet to cool in a thin layer.
Sushi rolling
Using wetted hands or a rice spoon, spread a 1/4 inch layer of rice on a nori sheet, leaving a 1/2 inch gap on one end.
Place 4 strips of cooked sweet potato and slices of green onion on the 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.
Teriyaki sauce making
Mix ingredients in a small sauce pot, bring to a boil, and cook for 10 minutes.
Let cool in the pot or transfer to a glass dish to cool.