Sweet Potato Sushi Roll
A delightful vegetarian sushi option featuring creamy roasted sweet potatoes and seasoned rice wrapped in nori, perfect for expanding your sushi experience.
Ingredients
For the Sushi
- 1 cup small or medium grain white rice Rinsed to remove excess starch
- 1 cup water Plus 1 tablespoon
- 2 tablespoons seasoned rice vinegar For flavoring the rice
- 1 teaspoon salt For seasoning the rice
- 1 sheet nori Seaweed paper for rolling
- 1/2 teaspoon white or black sesame seeds To sprinkle on rice
- 1/4 cup roasted sweet potatoes Cut into matchsticks
- to taste pickled ginger Optional for serving
- to taste wasabi Optional for serving
- to taste spicy sriracha mayo Optional for serving
- to taste bang bang sauce Optional for serving
- to taste eel sauce Optional for serving
Instructions
Preparation
- Rinse the rice in a fine mesh strainer to remove excess starch.
- Combine the rinsed rice with salt and one cup plus one tablespoon of water in an instant pot.
- Cook on high pressure for six minutes. Allow the pot to release pressure naturally.
- Transfer the rice to a bowl and gently fold in the seasoned rice vinegar.
Roasting Sweet Potatoes
- Preheat the oven to 425°F (220°C).
- Peel and cut sweet potatoes lengthwise into half-inch strips.
- Coat the sweet potato strips lightly with olive oil and arrange them on a baking sheet.
- Roast in the oven for about 15 to 25 minutes, or until tender and slightly caramelized. Allow to cool.
Assembling the Sushi Roll
- Cover a bamboo sushi mat with plastic wrap to prevent sticking.
- Lay the nori sheet shiny side down on the mat.
- Spread a handful of sushi rice evenly across the nori, leaving a small border at the top.
- Sprinkle sesame seeds on top of the rice.
- Flip the nori over so the rice is facing down.
- Place 3 to 4 strips of roasted sweet potato along the bottom edge of the nori.
- Using the bamboo mat, lift the edge closest to you and roll it over the sweet potatoes, applying gentle pressure to shape tightly.
Serving
- Use a sharp knife dipped in water to slice the roll into six pieces.
- Serve the sushi pieces on a plate with optional pickled ginger, wasabi, and sauces.
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Notes
For best results, ensure your rice is well-rinsed and allow it to rest after cooking. The quality of nori is also important; choose sheets that are crisp and dark. Experiment with adding other vegetables for variety.