Yam Tempura Roll Recipe

Cooking Sushi Rice

Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a rice cooker and cook according to manufacturer's instructions.

Once cooked, transfer the rice to a bowl. In a small saucepan, heat rice vinegar, sugar, and salt until dissolved. Pour over the rice and mix gently. Let cool to room temperature.

Making Tempura Batter

Peel and slice the yam into thin rounds. Prepare the tempura batter according to package instructions by combining the tempura batter mix with cold water.

Heat oil in a deep pan. Dip yam slices into the batter and fry until golden brown. Remove and drain on paper towels.

Blanch spinach in boiling water for 30 seconds, then transfer to ice water to cool. Slice shiitake mushrooms, avocado, and cucumber into thin strips.

Layering Ingredients

Place a nori sheet on a bamboo sushi mat. Spread a layer of sushi rice on the nori, leaving a small edge at the top. Layer spinach, shiitake mushrooms, avocado, and cucumber on the rice.

Rolling Sushi

Roll the sushi tightly using the bamboo mat. Repeat for remaining nori sheets. Top each roll with tempura yam slices.

Cut the rolls into bite-sized pieces and serve with soy sauce and wasabi.