Sweet Potato Roll Sushi Recipe

Sweet Potato Roll Sushi Recipe

Sweet Potato Roll Sushi Recipe with Step-by-Step Instructions

No ratings yet

Print Pin

Course: Main Course

Cuisine: Japanese

Keyword: Sweet potato roll, Sweet potato roll sushi

Prep Time: 5

Cook Time: 30

Total Time: 35

Servings: Rolls

Calories: 200kcal

Equipment

1 Bamboo Sushi Mat
1 Pot for cooking sushi rice
1 Sharp knife and cutting board

Ingredients

Sushi Rice

1 1/3 Cups Sushi Rice dried, will cook to 4 cups
1/4 Cup Sushi Vinegar

Sushi Roll

4 Nori Sheets
1 Sweet potato
Avocado oil
Salt
Pepper
Paprika

Instructions

Cook Sushi Rice

Rinse 1 1/3 cups of sushi rice by placing it in a colander and running water through it until the water is clear.
After the rice is rinsed, add it to a sauce pan with 1 1/2 cups of water. (Be sure to check the instructions on the sushi rice package as the amount of water to be added can vary slightly depending on the brand of rice).
Bring the water to a boil and then reduce the heat to low. Cover and let the rice simmer for 20 to 30 minutes, or until the water is absorbed and the rice is soft.
Remove the rice and place into a bowl or dish and let cool. I would line the dish with parchment paper prior to adding the rice to avoid sticking.
Mix 1/4 cup of sushi vinegar into your rice. Stir until it has absorbed into the rice. Once cooled and fully absorbed, your rice is ready to roll!

Prepare the Sweet Potatoes

Preheat oven to 425 degrees Farenheit (220 degrees celsius).
Peal the skin from the sweet potatoes and cut into strips that are as long as the nori sheet is wide.
Cover a baking sheet with foil and place the sweet potato strips on the baking sheet.
Lightly drizzle the sweet potato strips with avocado oil. You can use olive oil if you don't have avocado oil.
Then lightly sprinkle garlic salt, pepper, and paprika over the sweet potato strips.
Toss with your hands or a spoon to make sure everything is coated with the oil and seasonings evenly.
Then place the baking sheet in the preheated oven and cook for 10 minutes.
After 10 minutes, use a spatula to flip the sweet potato strips and place back in the oven to cook for an additional 10 minutes.
After cooking for a total of 20 minutes, remove from the oven and place aside until needed.

Assemble the Sweet Potato Rolls

Cover your bamboo sushi mat with plastic wrap. This will help keep the rice from sticking to it.
Use kitchen shears to cut the top fourth or so from the nori sheet. I do this to make the roll easier to eat with chopsticks but large enough to fit all the fillings that I like in my rolls.
Next, place the nori sheet onto the plastic wrap with the shiny side facing down. Then press around 3/4 cup of rice onto about 3/4 of the nori sheet in an even layer. Leave about 1/4 of the nori sheet without rice as this will help seal the roll. Tip: Combine a bowl of water and a splash of rice vinegar and use to wet your hands prior to handling the sushi rice. This will prevent the rice from sticking to your hands.
Add two to three sweet potato strips to the center of the nori sheet depending on how thick your strips are.
Wet the part of the nori sheet that does not contain rice. Starting at the side of the nori sheet with rice, use the bamboo sushi mat to fold your roll until it's completely enclosed. Once the nori is making contact with the rice, pull back the sushi mat so it doesn't get caught in the sushi. Still using the sushi mat as your guide, finish rolling until the roll is completely wrapped. Then wrap the sushi mat around the roll and gently press, tightening the roll together.
Keep in mind that rolling sushi is an art that may take some practice so don’t get frustrated if it doesn’t look perfect your first time. It will get easier the more you do it.
Using a sharp knife, cut the roll into 8 pieces. I do this by first cutting the roll in half. Then I cut each half in half followed by cutting each fourth in half. Tip: Be sure to clean and wet the edge of your knife before cutting each roll.
I usually serve with soy sauce and wasabi. Sushi rolls are traditionally served with pickled ginger as well.

Video

Notes

You can control how thick your sushi rolls are by how much of the nori sheet you use. Most people use only half the nori sheet when making sweet potato rolls as there is only one ingredient in the filling. However, I prefer to use 3/4 of the nori sheet as I like to pack the filling with sweet potatoes while still keeping the sushi roll bite size and easy to eat with chopsticks.

You can make your rolls thicker by using the entire nori sheet (and even more sweet potatoes) or thinner by using half of the nori sheet (and less sweet potatoes in the filling).

Nutrition