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This dish combines crispy tempura-battered sweet potato rolls with delicate salmon nigiri, unified by a tangy homemade ponzu sauce. The tempura vegetables provide textural contrast and a respite between bites of fresh raw fish, making it ideal for those who prefer balanced sushi portions.
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Fill a high-sided pan halfway with canola oil and heat until a deep-fry thermometer inserted in the oil registers 350 degrees F.
Make the ponzu sauce. Combine the mirin, bonito and kombu in a small saucepan and bring to a simmer over medium heat. Remove from the heat and set aside to cool. Once cool, strain and add the soy sauce and yuzu juice. Set aside.
Mix together 1 cup of the rice flour, the seltzer and egg yolk in a bowl. Season with salt and set aside.
Working in small batches, dip the sweet potatoes, one by one, into the remaining 1 cup rice flour. Shake off any excess and then dip into the tempura batter. Add to the oil and fry until golden, 3 to 4 minutes. Remove from the oil to a paper-towel-lined plate or pan and season with salt.
Assemble: Lightly toast a nori sheet over low heat until pliable and place shiny side down onto a sushi mat wrapped in plastic. Dampen your fingers with a little water, scoop about 3/4 cup of the sushi rice and spread evenly over the nori. Sprinkle 1 tablespoon of sesame seeds evenly over the rice and turn over so the shiny side of the nori is up.
About 1 inch inside the edge closest to you, place 2 to 3 pieces of the sweet potato across the length of the nori. Add cucumber and a couple slices of avocado. Roll the sushi away from you, gripping the mat firmly to hold its shape. Seal the edge with a little water.
Slice the roll in half with a very sharp knife. Line up the 2 halves side by side and cut into quarters to make 8 pieces. Stand them cut side up and garnish with sliced scallions.
Assemble the nigiri. Slice the salmon against the grain about 1/4-inch thick. Dampen your hands with a little water and take about 1 1/2 tablespoons of sushi rice and gently form it into an elongated ball slightly smaller than the length and width of the salmon slices. Place a dab of wasabi on the rice and lay the salmon on top. Brush the salmon with the ponzu and serve with the sweet potato roll and remaining ponzu sauce. Garnish with pickled ginger.
Store leftover ponzu covered in the refrigerator up to 2 weeks. Tempura rolls are best eaten fresh; do not refrigerate or they lose crispness. Nigiri should be consumed within 2 hours of assembly.
deep-fry thermometer · sushi rolling mat (makisu) · sharp sashimi knife or sushi knife
Yes. Ponzu keeps refrigerated for up to 2 weeks. Make it 1–2 days before serving to let flavors meld.
Drain fried rolls on paper towels immediately and serve within 30 minutes. Do not cover while cooling or steam will soften them.
Yes. Zucchini, carrot, or shiitake mushroom work well. Keep pieces thin and uniform for even cooking.
Buy sushi-grade salmon from a reputable fishmonger. It should smell clean and oceanic, never fishy, and feel firm to the touch.
Yes. Cook rice, season with vinegar and sugar, then cover and store at room temperature. Use the same day before it hardens.
