Glazed Sweet Potato Sushi Roll
This warm plant-based inside-out sushi roll is filled with glazed sweet potato and an easy classic saucy drizzle on top. Enjoy with pickled ginger and wasabi.
Equipment
- sushi mat
Ingredients
Sweet Potato Roll Ingredients
- Brown Sushi Sauce (recipe follows)
- Seasoned Sushi Rice*
- 2-3 long sweet potatoes cooked**
- 4 sheets of nori broken or cut in half
- 2-3 tsp sesame seeds optional
- 1 Tbsp maple syrup
- ¼ tsp sesame oil
- panko crumbs 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
Instructions
- Make the Brown Sushi Sauce. In a small saucepan, combine the vinegar, wine, and soy sauce, maple syrup, and cornstarch. Bring to a boil over medium-high heat, stirring frequently, until slightly thickened. Remove from heat and set aside.
- Prepare the Sweet Potatoes. Peel the sweet potatoes, discarding the peel. Cut the sweet potatoes in long sticks or planks, about ¾-inch to 1-inch thick (this usually means quartering the sweet potatoes lengthwise). In a large skillet over medium heat, combine ¼ tsp sesame oil, 2 Tbsp Brown Sushi Sauce, 1 Tbsp maple syrup, and 1 Tbsp water. Add the sweet potato sticks and toss to coat in the sauce, turning or rotating every 1-2 minutes, until each side is lightly browned. Remove the skillet from the heat, but keep warm.
- Make the Sushi Roll. Wrap a sushi mat with a long piece of plastic wrap and fold the edges around to seal it completely.
- Lay one half sheet of nori shiny side down* on the plastic wrapped bamboo mat.
- Set a small bowl with a wet paper towel and a little water next to your mat.
- Wet your fingers on the wet paper towel and spread about ½ cup of sushi rice in an even layer across the nori sheet all the way to the edges.
- Sprinkle with sesame seeds, if desired.
- Carefully flip the nori over so that the rice-sesame side is now facing down.**
- Lay a warm glazed sweet potato stick on the nori. If needed, add a smaller piece of sweet potato to ensure there are no gaps and that the sweet potato goes from one end to the other. If you prefer a crunchy sushi roll, add 1-2 tsp of panko crumbs along the sweet potato stick.
- Using the sushi mat and both hands, start rolling from the bottom of the roll, tucking the edge of the roll to fully enclose the sweet potato. Rotate the roll inside the mat to make sure you have an even and consistent sushi roll.
- Using the wet paper towel to wipe the edge of a sharp knife, slice the sushi roll into 6 equal pieces. Cut it in half first, then cut each half in thirds. Wipe the knife with the wet paper towel in between each cut.
- Transfer your sushi to a serving dish and serve warm with a Brown Sushi Sauce, pickled ginger, and wasabi.
Notes
* To make sushi rice, combine 1 cup of medium grain sushi rice and 1¼ cup water in an Instant Pot on high for 4 minutes. After it naturally releases, add in 2 Tbsp rice vinegar, 1 Tbsp agave or maple syrup, and a dash of salt. Keep covered with wet paper towel.
** Sushi Golden Rule: the shiny side of nori is always placed on the outside of the sushi. This recipe makes 6-8 half rolls, depending how much rice you use on each roll.
** Sushi Golden Rule: the shiny side of nori is always placed on the outside of the sushi. This recipe makes 6-8 half rolls, depending how much rice you use on each roll.