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 oil

Fry for two to three minutes, until they are golden brown and crispy

Take it off and let it dry on paper towels

On a bamboo sushi mat, put a piece of nori

Cover the nori with a layer of cooked sushi rice, leaving about an inch of space at the top

On top of the rice, put slices of avocado, cucumber cut into thin strips, and sweet potato tempura strips

Use the bamboo mat to roll the sushi up tightly, and use a little water to seal the edge

With a sharp knife, cut the sushi roll into small pieces that are easy to eat

Vegan sushi made with sweet potato should be served with pickled ginger and soy sauce for dipping