Yam Tempura Roll Recipe
Make Yam Tempura Roll Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Tempura-battered Yams
Sushi Roll Components
Garnish & Sauce
Method
Tempura-battered Yams
- 1
Prepare yams
Peel the Japanese yam or sweet potato and cut into long sticks about 1/2 inch thick and 3 inches long, the length that will fit comfortably in your roll. Pat pieces dry with paper towels; removing surface moisture helps the batter adhere.
- 2
Heat oil
Pour vegetable oil into a deep pot or a deep-fryer to a depth of at least 2 inches (about 3 cups). Heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and rise immediately.
- 3
Make tempura batter
In a bowl, lightly beat the egg. Add the ice-cold sparkling water to the egg. In a separate bowl, whisk together the 3 tbs all-purpose flour, 2 tbs cornstarch, 1 tsp baking powder and 1 tsp salt. Gently fold the dry mixture into the wet mixture with a few quick strokes; do not overmix. The batter should be lumpy and cold—this gives a light, airy tempura crust.
- 4
Fry yams
Working in small batches, dip yam sticks into the batter to coat evenly, letting excess drip off, then carefully lower into the hot oil. Fry until golden and crisp, 2 to 3 minutes per batch depending on thickness. Remove with a slotted spoon or spider and drain on a wire rack or paper towels. Keep warm in a low oven (200°F / 95°C) if needed while frying remaining pieces.
Sushi Roll Assembly
- 5
Season rice
While yams fry, prepare sushi rice. Place the cooked short-grain rice in a large wide bowl. Combine 3 tbs rice vinegar, 1 tbs sugar and 1 tsp salt; warm slightly to dissolve if needed. Gently fold the vinegar mixture into the rice with a cutting motion to avoid smashing grains. Fan the rice as you fold to help it cool and become glossy. Let rice cool to about body temperature.
- 6
Prepare spicy mayo
In a small bowl mix 3 tbs mayonnaise with 1 tsp sriracha (adjust to taste). Reserve a little for drizzling and the rest for inside the roll.
- 7
Lay out nori and rice
Place a bamboo sushi mat on a clean surface and top with plastic wrap. Lay one nori sheet shiny side down on the mat. With wet hands (to prevent sticking), take about 3/4 cup of seasoned sushi rice and spread it evenly over the nori to cover about 3/4 of the sheet, leaving a 1/2 inch bare margin at the far edge to seal the roll.
- 8
Add fillings
On the near edge of the rice (closest to you), brush a thin line of the spicy mayo. Arrange 3-4 tempura yam sticks lengthwise across the rice about 1 inch from the edge. Add a few julienned cucumber strips and 2-3 thin avocado slices. Sprinkle a few toasted sesame seeds and a small pinch of sliced green onion if desired.
- 9
Roll the sushi
Lift the edge of the mat and begin to roll away from you, tucking the filling inward and using the mat to shape a tight cylinder. Press firmly but gently as you roll. When you reach the bare nori edge, moisten it lightly with water to seal the roll.
- 10
Finish & slice
Using a sharp knife dipped in water (wipe dry between cuts), slice the roll into 6-8 pieces. For cleaner cuts, apply a gentle sawing motion rather than pressing down hard. Arrange pieces on a serving plate.
Sauce & Garnish
- 11
Dress and serve
Drizzle remaining spicy mayo over the top of the sushi if desired. Sprinkle extra toasted sesame seeds and thinly sliced green onion. Serve with small bowls of soy sauce and tempura dipping sauce (ten tsuyu) or ponzu for dipping, plus pickled ginger and wasabi on the side.
- 12
Serving note
Eat promptly so the tempura maintains its crispness. If making in advance, keep fried yam sticks warm and assemble rolls just before serving to preserve texture.