Directions

1. Rinse and cook your sushi rice according to packet instructions.
   

2. While your rice cooks, wash and peel your kumara.
   

3. 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.
   

4. Into a large pan or stock pot, add enough Rice Bran oil to deep fry. Turn heat on high.
   

5. While the oil heats, place a few ice cubes into 3/4 cup of water and let it stand for a minute or so.
   

6. Slowly add the ice water to 1 cup of Tasty Tempura Batter, until you achieve the consistency of runny cream.
   

7. 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).
   

8. Cook the kumara for about 2 minutes on each side.
   

9. Once cooked, remove the kumara strips using steel tongs or a spider strainer and place onto a cooling rack set over paper towels.
   

10. 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.
    

11. Slice your avocado in half, remove the pip, remove the skin using your thumbs, and cut into slices. Set aside.
    

12. Time to assemble your sushi! Using a sushi mat, place your seaweed sheet shiny side down.
    

13. With wet hands, spread cooled sushi rice evenly over the seaweed.
    

14. Place tempura kumara and avocado in a horizontal line all the way across the rice.
    

15. Roll it all up, using the sushi mat.
    

16. 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.
    

17. Serve with Tamari soy sauce and Kewpie mayo.