Sweet Potato Tempura Vegan Sushi
The star of this vegan sushi recipe is the crispy sweet potato tempura. It is surrounded by creamy avocado and cool cucumber, and then wrapped in nori seaweed and sushi rice. It has a great mix of tastes and textures and is great for sushi fans who want a plant-based option. Ingredients: 2 medium sweet potatoes, peeled and cut into thin strips 1 cup of tempura batter mix 1 cup of ice-cold water 2 cups of sushi rice, cooked 4 nori seaweed sheets 1 avocado, sliced 1 cucumber, julienned Pickled ginger and soy sauce for serving Vegetable oil for frying Instructions: Follow the directions on the package to make the tempura batter mix For a crispier texture, use ice-cold water In a deep fryer or a large pot, heat the vegetable oil to 350F 175C Spread out the sweet potato strips as you dip them in the tempura batter Slowly add the sweet potato strips that have been battered to the hot o...
