Prepare sushi rice according to instructions, combine with rice vinegar, sugar, and salt, then let the rice cool down.
Peel and cut the sweet potato into long thin strips.
Heat oil in a deep pan or fryer to 350°F (175°C) for frying the sweet potato tempura.
Prepare tempura batter according to package instructions or mix flour, cornstarch, and water until smooth but still thick enough to coat the sweet potato strips.
Dip the sweet potato strips in the tempura batter, one at a time, and carefully place them in the hot oil. Fry in batches until lightly browned and crispy. Remove from oil and drain on paper towels.
Place a nori sheet on a bamboo sushi mat, spread a thin layer of sushi rice on the nori sheet, leaving a 1-inch (2.5 cm) gap at the top edge of the sheet.
Arrange a line of sweet potato tempura on the rice near the bottom edge of the sheet.
Hold the bottom of the mat with both hands and use your fingers to press the ingredients into the rice while rolling. Firmly roll the mat and press down to shape the roll.
Unroll the mat and use a sharp, moistened knife to slice the sushi roll into bite-size pieces.
🍴 Serve and Enjoy!
Serve the sweet potato tempura sushi rolls with soy sauce, pickled ginger, and wasabi on the side. Enjoy your delicious Japanese lunch!
