Kat's favourite. Seriously you won't see her having sushi without order A LOT of yam tempura rolls.
Course Main Course
Cuisine Japanese, Sushi
1/8cupseasoned rice vinegar
1yam or sweet potatosliced in strips about 1/4 inch thick
1cupall purpose flour
1cupice cold water
Cook your rice in a rice cooker according to the package.
Once the rice is cooked, set it aside for about 10 minutes in a new bowl. Add your seasoned rice vinegar and mix. Set your rice aside until completely cooled.
While the rice cools you can prepare your yam tempura. The most important aspect of tempura batter is that it is very cold. So if you are waiting for your oil to heat up, have your prepared batter int he fridge or freezer. To make your tempura batter add your flour, water, salt, sugar, baking powder and oil to a bowl and whisk. Add your potato slices to it and transfer to a fridge or freezer while you prepare to deep fry.
You want to make sure you are deep frying at about 350F. Fry until golden brown and rest on a lined plate to absorb any extra oil.
Once your rice has cooled you want to add a thin layer of it to your nori sheet. Be sure to leave about 1 cm of nori without rice on it, on the top and bottom, this helps for when you have to roll it up. It helps to have a bowl of cold water next to your work space as the rice can be very sticky. Keeping your hands wet will help control the rice better.
Place your sliced tempura about halfway down your rice in a line, along with your avocado if you choose.
Dampen your exposed nori, this will help keep everything together. Using both hands gently roll your sushi, ensuring that all your filling stays in. It is kind of like rolling a burrito, you tuck and roll. When it is completely rolled up, be sure to give your roll a good squeeze with the mat to ensure that they are together. Add more water to the seem if needed.
To slice your sushi make sure you are using a very sharp knife. If you wet it, it will also help you slice through your roll.