If you love sushi and sweet potatoes, this easy Sweet Potato Sushi Roll recipe is a must-try. It’s a delightful combination of creamy sweet potatoes, crunchy veggies, and perfectly seasoned rice, all wrapped in nori. This recipe is not only simple to make at home but also a fun way to enjoy sushi with a twist. Whether you’re a sushi pro or a beginner, these rolls promise a tasty adventure for your taste buds.
Steps
- Prepare the Brown Sushi Sauce by combining vinegar, wine, soy sauce, maple syrup, and cornstarch in a small saucepan. Heat this mixture over medium-high until it thickens slightly, stirring consistently. Set the sauce aside once done.
- Peel the sweet potatoes and cut them into long sticks about ¾ to 1 inch thick. In a large skillet over medium heat, combine sesame oil, Brown Sushi Sauce, maple syrup, and water, then toss the sweet potato sticks in this mixture, turning them every 1-2 minutes until they are browned on all sides.
- Wrap a sushi mat with plastic wrap to keep it clean. Place a half sheet of nori, shiny side down, on the mat and have a bowl of water and a wet paper towel ready for handling the rice.
- Moisten your fingers with the wet paper towel and spread about ½ cup of sushi rice evenly over the nori sheet. Sprinkle sesame seeds over the rice, if desired, then carefully flip the nori over so the rice faces down.
- Place a glazed sweet potato stick along the nori, ensuring it reaches end to end, adding smaller pieces if necessary. For added crunch, sprinkle panko crumbs along the sweet potato.
- Using the sushi mat, begin rolling from the bottom, tucking in the edge to enclose the filling completely. Rotate the roll inside the mat to ensure it is evenly formed.
- Use a sharp knife, wiped with a wet paper towel, to slice the roll into six pieces. First, cut it in half, then divide each half into three equal sections, wiping the knife between cuts.
- Serve the sushi rolls warm, accompanied by Brown Sushi Sauce, pickled ginger, and wasabi for dipping. Enjoy immediately for the best flavor and texture.
Ingredients
- Seasoned Sushi Rice
- 1 cup medium grain sushi rice
- 1¼ cup water
- 2 Tbsp rice vinegar
- 1 Tbsp agave syrup or maple syrup
- Dash of salt
- Sweet Potato Filling
- 2-3 long sweet potatoes, cooked and cut into sticks (about ¾-inch to 1-inch thick)
- 1 Tbsp maple syrup
- ¼ tsp sesame oil
- Panko crumbs (optional)
- Nori Sheets
- 4 sheets of nori, broken or cut in half
- Toppings and Garnish
- 2-3 tsp sesame seeds (optional)
- Brown Sushi Sauce
- 3 Tbsp soy sauce (low sodium or regular)
- 2 Tbsp seasoned rice vinegar
- 2 Tbsp dry white wine (mirin, pinot grigio, chardonnay, or sauvignon blanc)
- 2 Tbsp maple syrup or agave
- 1 tsp cornstarch
FAQ
- What makes the Glazed Sweet Potato Sushi Roll unique compared to other sushi rolls?
- This sushi roll is distinct because it’s served warm, featuring sweet potatoes glazed instead of tempura-fried, offering a healthier alternative that remains flavorful and textured.
- How do I prepare sushi rice for this recipe?
- To make sushi rice, combine 1 cup of medium grain sushi rice with 1¼ cups of water in an Instant Pot on high for 4 minutes. After a natural release, mix in 2 tablespoons of rice vinegar, 1 tablespoon of agave or maple syrup, and a pinch of salt. Keep the rice covered with a damp paper towel to prevent it from drying out.
- Can I make the sushi rolls in advance?
- It’s best to enjoy sushi rolls fresh, as they tend to dry out and harden if stored overnight. However, you can prepare components like the sushi rice and nori sheets a day before and assemble the rolls shortly before serving.
- What is the role of Brown Sushi Sauce in this recipe?
- Brown Sushi Sauce is a versatile topping that enhances the sushi roll’s flavor. It is used to glaze the sweet potato sticks, adding depth to their taste and a beautiful finish to the roll.
- How can I add a crunchy texture to the sushi roll?
- For added crunch, incorporate panko crumbs alongside the glazed sweet potato sticks. This substitutes the texture typically provided by tempura, maintaining the roll’s healthiness while adding a satisfying bite.
Tips
- Use a Sushi Mat for Easy Rolling: Cover your bamboo sushi mat with plastic wrap to simplify clean-up and prevent sticking. This will help you roll the sushi tightly and maintain a consistent shape.
- Perfect Your Sushi Rice: Cook sushi rice in a pressure cooker or Instant Pot for optimal results. Remember to season the rice with rice vinegar, agave syrup, or sugar, and a bit of salt for the best flavor and texture.
- Glaze Sweet Potatoes for Better Flavor: Cook sweet potato sticks with Brown Sushi Sauce, maple syrup, and sesame oil to enhance their flavor and texture before adding them to your sushi roll.
- Keep Your Knife Clean for Precise Slicing: Use a sharp knife and wipe it with a wet paper towel between cuts to prevent the rice from sticking and ensure clean, even slices.
Equipment
- Bamboo Sushi Mat – Used for rolling the sushi rolls. Consider a plastic sushi mat for easier cleaning.
- Instant Pot or Rice Cooker – For perfect sushi rice preparation.
- Sharp Knife – Essential for cutting the sushi rolls cleanly.
- Small Saucepan – Needed to prepare the Brown Sushi Sauce.
