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Close-up of a sweet potato tempura roll topped with sesame seeds, green onions, and drizzled with a rich teriyaki glaze, served on a wooden board with a dipping sauce in the background.

Sweet Potato Tempura Roll

Charlotte
This sweet potato tempura roll is a crispy, flavorful vegetarian sushi roll featuring tempura-battered sweet potato wrapped in seasoned sushi rice and nori.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Sushi
Cuisine Japanese
Servings 4 Rolls
Calories 300 kcal

Ingredients
  

For the Tempura Sweet Potato:

  • 1 large sweet potato, peeled and cut into ¼-inch thick strips
  • ½ cup all-purpose flour
  • 1 large egg
  • ½ cup ice-cold water
  • ½ cup panko breadcrumbs (optional, for extra crunch)
  • Oil for frying (vegetable, canola, or peanut oil)

For the Sushi Rice:

  • 2 cups short-grain sushi rice
  • 600 ml water
  • 3 tbsp rice vinegar
  • 1 tbsp sugar
  • 1 tsp salt

For the Roll:

  • 4 sheets nori (seaweed)
  • 1 avocado, sliced (optional)
  • 1 cucumber, julienned (optional)
  • Spicy mayo or eel sauce (optional, for drizzling)

For Serving:

  • Soy sauce
  • Pickled ginger
  • Wasabi

Instructions
 

Prepare the Tempura Sweet Potato:

  • In a bowl, mix flour, egg, and ice-cold water to make the tempura batter.
  • Dip sweet potato strips into the batter, then coat with panko breadcrumbs (if using).
  • Heat oil to 350°F (175°C) and fry the sweet potato until golden and crispy (2-3 minutes). Drain on paper towels.

Prepare the Sushi Rice:

  • Rinse sushi rice until the water runs clear. Cook with water in a rice cooker or pot until tender.
  • Mix rice vinegar, sugar, and salt in a small bowl. Fold into the cooked rice while warm. Let cool slightly.

Assemble the Roll:

  • Place a nori sheet on a bamboo sushi mat, rough side up.
  • Spread a thin layer of sushi rice over the nori, leaving a ½-inch border at the top.
  • Add tempura sweet potato, avocado, and cucumber along the bottom edge.
  • Roll tightly using the bamboo mat, sealing the edge with a bit of water.

Slice & Serve:

  • Wet a sharp knife and slice the roll into 6-8 pieces.
  • Arrange on a plate, drizzle with spicy mayo or eel sauce, and serve with soy sauce, pickled ginger, and wasabi.

Notes

  • Storage: Best enjoyed fresh. Store leftovers in an airtight container in the fridge for up to 24 hours.
  • Tips:
    • Keep tempura batter cold for a light, crispy texture.
    • Wet your hands when handling sushi rice to prevent sticking.
    • Let the tempura sweet potato cool slightly before rolling to retain crispiness.
  • Variations:
    • Add cream cheese or spicy mayo for extra flavor.
    • Top with sesame seeds or tobiko (fish roe) for a fancier presentation.

Nutrition

Calories: 300kcalCarbohydrates: 50gProtein: 6gFat: 8gFiber: 4gSugar: 6g
Keyword sweet potato tempura roll
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