Vegan Sushi Bowls with Yam Tempura

• Vegan

• Produce

  • 1 Avocado
  • 1 Cucumber
  • 1 Mango
  • 1 sheet Nori
  • 1 Pickled ginger
  • 1 handful Radishes
  • 1 Yam or sweet potato, medium-sized

• Condiments

  • 1 Soy sauce and wasabi

• Pasta & Grains

  • 2 cups Rice, short grain

• Baking & Spices

  • 1/3 cup Cornstarch
  • 1/3 cup Flour
  • 1 tsp Salt
  • 1 Sesame seeds
  • 1/2 tsp Sugar

• Oils & Vinegars

  • 1 Oil
  • 2 tbsp Rice vinegar

• Drinks

  • 1/4 cup Sparkling water or club soda

• Liquids

  • 2 cups Water

Found on cilantroandcitronella.com

Description

Ingredients

• 2 cups short-grain rice, you can use sushi rice or any other short-grain variety
• 2 cups water
• 2 tablespoons rice vinegar
• 1 teaspoon salt
• 1/2 teaspoon sugar
• 1 medium-sized yam or sweet potato, sliced into rounds
• 1/3 cup flour
• 1/3 cup cornstarch
• 1/4 cup sparkling water or club soda (you may need a little more or a little less)
• Oil for deep frying
• 1 cucumber, peeled and sliced into matchsticks
• 1 avocado, sliced
• 1 mango, peeled and sliced
• A handful of radishes, sliced into matchsticks
• 1 sheet of nori
• Sesame seeds, for garnish
• Pickled ginger
• Soy sauce and wasabi

Directions

• Cook the rice according to the package directions or follow my instructions for sushi rice: rinse the rice until the water runs mostly clear. Drain in a colander for 30 minutes (optional). Put the rice and water into a pot and bring to a boil. Reduce the heat to medium-low and cover. Simmer for 15 minutes. Remove the pot from the heat, don’t remove the lid, and steam for 10 minutes.
• While the rice is cooking prepare the sushi rice seasoning by mixing the vinegar, salt and sugar until dissolved.
• While the rice is cooking you can also peel and slice the vegetables and prepare the yam tempura. Heat enough oil to deep fry in a small pan over medium-high heat. Combine the flour and cornstarch in a bowl. Begin adding the sparkling water or club soda a little at a time. You want to have a thick, smooth batter that coats the back of a spoon. You may need more or less water depending on the absorption of your flour. Be careful not to over mix the batter, you need the carbonation to get a light, crispy tempura.
• Once the oil is hot (I tested mine by sticking a wooden chopstick in it. When bubble form around the chopstick, it’s hot enough), dip a slice of sweet potato into the batter and quickly drop it into the hot oil. Fry, flipping if necessary, until golden brown. Remove to a paper towel-lined plate.
• Once the rice is cooked, remove the lid from the pot and spread the rice onto a large platter. Sprinkle over the seasoning and while gently folding the rice over itself to combine.
• Place the rice into your bowls, arrange the vegetables and tempura on top and garnish with pickled ginger, nori and sesame seeds. You can crumble the nori or roll it into a tube and cut it into strips. Crunch the strips together in your hand to make a nori tangle. Serve with soy sauce and wasabi.