Name: Sweet Potato Tempura and Avocado Rolls with Teriyaki Glaze
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4 rolls
Ingredients: 1 cup brown sugar; 1 cup mirin; 1/8 cup sake (omit if you like - you'll get a thicker sauce once it cools); 1/2 cup soy sauce; 1 TB toasted sesame oil; 1 TB minced ginger; 1 cup sushi rice; 1 cup water; 1 teaspoon rice vinegar; 1 teaspoon sugar; 1/2 teaspoon salt; grapeseed, canola or vegetable oil, for frying; 1 medium-sized sweet potato, peeled and cut into long slices, about the size of your index finger; 1 TB VeganEgg (chill it beforehand); 1 1/4 cup of ice-cold, fizzy water (plus more if needed to thin the batter out a bit); 1 cup AP flour (chill it beforehand); 1 tsp salt; 4 toasted nori sheets; 4 TB black and/or white sesame seeds; 1 ripe avocado, sliced; 2-4 TB Vegenaise (optional); wasabi (optional); pickled ginger (optional)