Tempura Kumara and Avocado Sushi
1 cup Gluten Free Tasty Tempura Batter
3/4 cup ice water
4 cups Rice Bran oil (for deep frying)
1 small kumara
2 seaweed sushi sheets
1 cup sushi rice
1/2 cup rice vinegar
2 Tbsp caster sugar
1/2 tsp salt
Tamari soy sauce (for dipping)
Kewpie mayo (for drizzling over the top)
- Rinse and cook your sushi rice according to packet instructions.
- While your rice cooks, wash and peel your kumara.
- Cut off the ends of the kumara and then cut kumara into slices and then into strips about 2cm thick. Pat them dry with a paper towel.
- Into a large pan or stock pot, add enough Rice Bran oil to deep fry. Turn heat on high.
- While the oil heats, place a few ice cubes into 3/4 cup of water and let it stand for a minute or so.
- Slowly add the ice water to 1 cup of Tasty Tempura Batter, until you achieve the consistency of runny cream.
- Dip each kumara strip into the tempura batter before carefully lowering into the oil. You can test whether the oil is ready by dropping a drip of batter into the oil, and if it starts steadily bubbling, it is ready).
- Cook the kumara for about 2 minutes on each side.
- Once cooked, remove the kumara strips using steel tongs or a spider strainer and place onto a cooling rack set over paper towels.
- Once your rice is cooked, transfer to a bowl and add rice vinegar, sugar, and salt. Mix well using a wooden spoon and set aside to cool.
- Slice your avocado in half, remove the pip, remove the skin using your thumbs, and cut into slices. Set aside.
- Time to assemble your sushi! Using a sushi mat, place your seaweed sheet shiny side down.
- With wet hands, spread cooled sushi rice evenly over the seaweed.
- Place tempura kumara and avocado in a horizontal line all the way across the rice.
- Roll it all up, using the sushi mat.
- Let sit for 5 minutes before slicing with a sharp knife. You might find a serrated knife is easier if you don't have a very sharp knife.
- Serve with Tamari soy sauce and Kewpie mayo.
Recipe by Mikaela Nelson @fluentinveg