avocado and sweet potato sushi rolls

By Jody

Ingredients

• for the sushi rice
• for the sushi rice
• for the sushi rice
• 1 1 1 cup sushi rice
• 1 1 1 cup sushi rice
• 1 1 1 cup sushi rice
• 1 1 1 cup water
• 1 1 1 cup water
• 1 1 1 cup water
• 1 1 1 teaspoon rice vinegar
• 1 1 1 teaspoon rice vinegar
• 1 1 1 teaspoon rice vinegar
• 1 1 1 teaspoon sugar
• 1 1 1 teaspoon sugar
• 1 1 1 teaspoon sugar
• 1/2 1/2 1/2 teaspoon salt
• 1/2 1/2 1/2 teaspoon salt
• 1/2 1/2 1/2 teaspoon salt
• for the sweet potato tempura
• for the sweet potato tempura
• for the sweet potato tempura
• grapeseed, canola or vegetable oil, for frying
• grapeseed, canola or vegetable oil, for frying
• grapeseed, canola or vegetable oil, for frying
• 1 1 1 medium-sized sweet potato, peeled and cut into long slices, about the size of your index finger
• 1 1 1 medium-sized sweet potato, peeled and cut into long slices, about the size of your index finger
• 1 1 1 medium-sized sweet potato, peeled and cut into long slices, about the size of your index finger
• 1/4 1/4 1/4 c egg whites
• 1/4 1/4 1/4 c egg whites
• 1/4 1/4 1/4 c egg whites
• 1 1/4 1 1/4 to cup of ice-cold, fizzy water (plus more if needed to thin the batter out a bit)
• 1 1/4 1 1/4 to cup of ice-cold, fizzy water (plus more if needed to thin the batter out a bit)
• 1 1/4 1 1/4 to cup of ice-cold, fizzy water (plus more if needed to thin the batter out a bit)
• 1 1 1 cup white rice flour
• 1 1 1 cup white rice flour
• 1 1 1 cup white rice flour
• 1 1 1 tsp salt
• 1 1 1 tsp salt
• 1 1 1 tsp salt
• to assemble and finish
• to assemble and finish
• to assemble and finish
• 4 4 4 nori sheets
• 4 4 4 nori sheets
• 4 4 4 nori sheets
• 4 4 4 TB black and/or white sesame seeds
• 4 4 4 TB black and/or white sesame seeds
• 4 4 4 TB black and/or white sesame seeds
• 1 1 1 ripe avocado, sliced
• 1 1 1 ripe avocado, sliced
• 1 1 1 ripe avocado, sliced
• 2-4 2-4 2-4 TB Vegenaise (optional)
• 2-4 2-4 2-4 TB Vegenaise (optional)
• 2-4 2-4 2-4 TB Vegenaise (optional)
• wasabi (optional)
• wasabi (optional)
• wasabi (optional)
• pickled ginger (optional)
• pickled ginger (optional)
• pickled ginger (optional)
• . mango peeled, cored, and thinly sliced with vegetable peeler
• . mango peeled, cored, and thinly sliced with vegetable peeler
• . mango peeled, cored, and thinly sliced with vegetable peeler

Preparation

Step 1

for the sushi rice
1.Place the rice and water into a saucepan and cook until done. Once done, season with the rice vinegar, sugar and salt and set aside to cool.

for the sweet potato tempura
1.Place several inches of oil into a small, cast iron pot (I like this one). Bring it to 350 degrees over medium-high heat. The oil will be ready to use in 5-7 minutes. You can tell when it's ready by inserting a dry chopstick into the hot oil so it touches the bottom of the pot. If bubbles form around it immediately, you are ready to fry.
2.Combine the Egg and cold fizzy water.
3.Add in the flour and gently combine with chopsticks. Some lumps are okay. Don't overmix or the tempura will become dense.
4.Working in small batches, dunk the potato slices into the batter and place carefully into the oil. Fry until golden and transfer to paper towels to drain while you fry the rest. Sprinkle with some of the salt while the oil is still glistening.

to assemble and finish
1.To assemble the rolls, divide the cooled rice into 4 portions. Slide a sushi mat into a large Ziploc bag or cover with plastic wrap. Place one sheet of nori, shiny side down, on the mat. Moisten your fingers with some water to prevent rice from sticking to them, then spread the rice evenly over the nori sheet, leaving about an inch exposed at the top. Sprinkle with a tablespoon of sesame seeds.
2.With the exposed end away from you, place 2 or 3 pieces of sweet potato tempura in a line along the side closest to you. Add a couple slices of avocado and some mayo, if desired.
3.Roll the sushi away from you, gripping the mat tightly but gently. Once rolled, seal the end with water or add a few grains of rice to the end to help seal.
4.Now cut the sushi in half with a very sharp knife (I run the blade under scalding water for a cleaner cut), then each half into halves, then those halves into halves to make 8 pieces.
5.Place onto a serving plate, repeating the process to make 4 rolls.
6.place mango slices on the top , serving with wasabi and pickled ginger, if desired.