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Sweet Potato Tempura Roll [Vegan]
Filled with delicious vegan cream cheese, crunchy veggies, and sweet potato tempura, the creamy avocado layers on the outside is what’s really taking this roll to the next level. This Sweet Potato Tempura Roll is so easy to make and will quickly become one of your absolute favorites as it’s... Read More
Ingredients You Need for Sweet Potato Tempura Roll [Vegan]
How to Prepare Sweet Potato Tempura Roll [Vegan]
- Cook your sushi rice according to instructions on the package and let it cool down.
- Slice the sweet potato into strips. Preheat your oven to 350°F and line a baking sheet with parchment paper. In one bowl, combine breadcrumbs, flour, spices, and salt and whisk together. In another bowl, place the milk. Dip each strip into the milk, then breadcrumb mixture, then milk, and again breadcrumb mixture and then transfer onto the baking sheet. Place in the oven bake at 350°F for 30 minutes until crispy on the outside and soft on the inside.
- Prepare the veggies for the filling. Slice the avocado thinly and cut the carrot and cucumber into slices.
- Take half a nori sheet and place it on a bamboo mat. Place ½ cup of the sushi rice on top and gently press down (wet your hands for easier handling). Carefully turn the nori sheet around, so the empty side looks up. Add the filling ingredients (carrot, cucumber, sweet potato, cream cheese) and use the bamboo mat to roll up the sushi roll.
- Take the avocado slices and spread them on top of the sushi roll. Use a piece of plastic film to cover the roll. Use the bamboo mat to gently press the avocado in shape, remove plastic foil and cut it into slices.
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