Sushi Rolls & Yam Tempura

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Sushi Rolls & Yam Tempura

Sushi Rolls:
– Yam Tempura
– Avocado
– Carrot
– Cucumber
– Mayo sauce
– Seaweed
– Sticky rice
Sticky Rice:
– 4 cps sticky rice (I didn’t have sushi rice)
– 1 cp apple cider vinegar (I didn’t have rice vinegar)
– 4 tbsp caster sugar
– 1 tsp salt
– Cook rice per package instructions.
– Once cooled, combine all ingredients.
Yam Tempura:
– Olive oil
– 1 1/3 cp all purpose flour and extra flour
– 4 tbsp corn starch
– Pinch of salt
– 4 tsp baking powder
– 1 yam sliced
– Coconut milk (I didn’t have vegan eggs)
– Wash and slice sweet potato into 1 cm slices.
– Pour olive oil into a pot on the stove and heat it up over medium heat.
– In a bowl, add the flour, salt, corn starch, and baking soda together. Stir well.
– Coat each slice in flour.
– Pour the coconut milk in a bowl.
– Dip each flour-covered yam slice in the coconut milk.
– Then coat each coated yam piece in the flour bowl.
– Place the coated yams in the hot oil.
– Once the yams are golden brown, take them out of the oil with tongs and let it dry.
– For the yam tempura in the rolls, slice the tempura into thin strips and follow the same battering and frying instructions.

Mayo sauce:
– 1/2 cp vegan mayonnaise
– 1/2 tbsp sesame oil
– 1 tbsp lemon juice

– Mix all ingredients together.
Deep fried tofu:

I used a sushi mat to make and roll the sushi! I also had to watch a video on YouTube to roll the sushi rolls using the sushi mats.
– Cut rolls into 3 cm pieces.
– I put the left over mayo sauce and crumbles of tempura batter on top of a cut sushi roll.
– Dip in soy sauce and enjoy!

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