Vegetarian Tempura Sushi Rolls with Sweet Potato and Cucumber

Instructions

1. 1

   Cook the rice

   Rinse the rice in cold water until the water runs mostly clear, then drain well. Combine with the measured water in a saucepan, following the rice package if it calls for a different water ratio. Bring to a boil, reduce to low, cover, and simmer for about 15 minutes or until the water is absorbed. Remove from the heat and let stand covered for 10 minutes.

2. 2

   Season the rice

   Warm the rice vinegar, sugar, and salt in a small pan or microwave until dissolved. Fold into the warm rice with a rice paddle without mashing. Spread in a shallow dish and let cool just until comfortable to handle. Divide the seasoned rice into 4 equal portions, roughly 1 cup each depending on the rice brand, and use it promptly.

3. 3

   Fry the sweet potato

   Cut the peeled sweet potato into thin matchsticks about ¼ inch thick. Whisk the flour, baking powder, and ice-cold water briefly into a thin batter. In a deep, heavy pot wide enough to fit a whole roll, heat a 2-inch depth of oil to 350°F; leave plenty of headroom above the oil. Dip the sweet potato strips in batter and fry in small batches for about 3 minutes, until the coating is golden and the potato is tender. Drain on a wire rack and let cool. Discard leftover sweet potato batter.

4. 4

   Assemble the rolls

   Place a bamboo sushi mat or a clean kitchen towel on the counter, with a sheet of food wrap on top. Lay a sheet of nori shiny side down. With lightly dampened hands, spread 1 of the 4 rice portions evenly over the nori, leaving a 1-inch strip bare at the far edge. Keep the rice layer even and avoid compressing it into a paste.

5. 5

   Fill

   Divide the sweet potato tempura, cucumber, and avocado into 4 portions. Lay 1 portion of each in a line across the center of the rice. Pat the cucumber dry first so it does not wet the filling.

6. 6

   Roll

   Lift the near edge of the mat and roll away from you, tucking the filling in snugly and pulling the mat and food wrap back so neither gets rolled into the sushi. Wet the bare nori edge lightly and press to seal. Repeat to make 4 rolls. Remove all food wrap and pat any surface moisture off the nori before battering.

7. 7

   Make the roll batter

   Just before frying, briefly whisk the flour, cornstarch, salt, and ice-cold sparkling water until just combined. Small lumps are fine; do not beat until smooth. Keep the batter cold and discard any leftovers after frying.

8. 8

   Fry the rolls

   Bring the oil back to 350°F and check it with a frying thermometer. Coat 1 roll lightly in the cold batter and let excess drip off. Using long tongs or a spider, lower it gently into the oil away from you. Fry for 2 to 3 minutes, turning once, until the coating is golden and crisp. Fry only as many rolls as fit without crowding and let the oil return to 350°F between batches. Drain on a wire rack.

9. 9

   Slice

   Let each roll rest on the rack for 2 minutes. With a sharp knife, cut each roll into 8 pieces. Wipe the blade between cuts and dampen it only lightly so you do not wet the crisp coating.

10. 10

    Serve

    Serve the 32 pieces immediately, allowing 1 roll (8 pieces) per serving. Offer soy sauce, spicy mayo, pickled ginger, or slaw separately if desired.