Vegan 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
- 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
- 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 and once cooked, pour in the seasonings and let cool down.
Peel and slice the sweet potato, then preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit) and line a baking sheet with parchment paper.
On a plate, combine breadcrumbs, flour, spices and salt, and on a separate plate, pour the almond milk.
Take each sweet potato stick and first dip it into the milk, then into the tempura batter, then milk and batter again, before placing on the baking sheet.
Place in the oven and bake at 175 degrees Celsius (350 degrees Fahrenheit) for 30 minutes.
Prepare the veggies for the filling and slice the avocado thinly, reserving half for the coating.
Take half a nori sheet and place it on a bamboo mat, then place 1/2 cup of the sushi rice on top and gently press down, wetting your hands for easier handling.
Carefully turn the nori sheet around so the empty side faces up, add the filling ingredients including carrot, cucumber, sweet potato tempura and 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, then use a piece of plastic film to cover the roll.
Use the bamboo mat to gently press the avocado in shape, remove the plastic film and cut into slices.
