Description
The Sweet Potato Tempura Roll is a delightful vegetarian sushi roll that combines crispy, golden-brown sweet potato tempura with fluffy sushi rice and nori. The natural sweetness of the sweet potato pairs beautifully with the crunch of tempura, making it a perfect balance of textures and flavors. Whether you’re a sushi lover or trying your hand at homemade sushi for the first time, this easy recipe will impress! Serve it with soy sauce, spicy mayo, or a drizzle of eel sauce for an extra flavor boost.
Ingredients
For the Sweet Potato Tempura:
- 1 medium sweet potato, peeled and sliced into thin strips
- ½ cup all-purpose flour
- ¼ cup cornstarch
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup ice-cold water
- Vegetable oil, for frying
For the Sushi Roll:
- 2 cups cooked sushi rice (seasoned with rice vinegar, sugar, and salt)
- 4 sheets nori (seaweed)
- ½ avocado, sliced (optional)
- 1 teaspoon sesame seeds (optional)
For Serving:
- Soy sauce
- Pickled ginger
- Wasabi
- Spicy mayo or eel sauce (optional)
Instructions
Step 1: Prepare the Sweet Potato Tempura
- Slice the sweet potato into thin matchstick-sized pieces.
- In a bowl, whisk together flour, cornstarch, baking powder, and salt.
- Slowly add ice-cold water, stirring gently until just combined. Do not overmix; lumps are okay.
- Heat vegetable oil in a deep pan or fryer to 350°F (175°C).
- Dip each sweet potato strip into the tempura batter, ensuring it’s evenly coated.
- Fry in batches for 2-3 minutes, or until golden brown and crispy. Drain on paper towels.
Step 2: Assemble the Sushi Rolls
- Lay a sheet of nori (shiny side down) on a bamboo sushi mat.
- Spread a thin layer of sushi rice over the nori, leaving about ½ inch of space at the top edge.
- Place tempura sweet potato strips in the center of the rice. Add avocado slices if using.
- Roll the sushi tightly using the bamboo mat, pressing gently to seal.
- Use a sharp knife to cut the roll into 6-8 pieces, wiping the knife with a damp cloth between cuts.
Step 3: Serve and Enjoy!
- Arrange the sushi rolls on a plate. Sprinkle with sesame seeds if desired.
- Serve with soy sauce, pickled ginger, wasabi, and spicy mayo or eel sauce for dipping.
Notes
- Make it Crispier: Use panko breadcrumbs for extra crunch.
- Gluten-Free Option: Use gluten-free flour and tamari instead of soy sauce.
- Spicy Variation: Add a drizzle of sriracha or spicy mayo inside the roll for a kick.
- Storage: Best eaten fresh, but can be refrigerated for up to 24 hours
- Prep Time: 15 min
- Cook Time: 10 min
- Category: lunch
- Cuisine: Japanese
Nutrition
- Serving Size: 1 sushi roll (6-8 pieces)
- Calories: 280
- Sodium: 300mg
- Fat: 6g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 4g