Ingredients
- 2 cups sushi rice rinsed and drained
- 2 1/2 cups water
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 large sweet potato cut into long strips
- 4 nori sheets
- 1 tablespoon black sesame seeds optional
- Soy sauce for serving
- Wasabi for serving
- Pickled ginger for serving
Instructions
- Combine sushi rice and water in a rice cooker. Cook according to the manufacturer's instructions. Once done, season with rice vinegar, sugar, and salt. Set aside to cool to room temperature.
- Preheat the oven to 400°F. Arrange sweet potato strips on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until tender and slightly caramelized. Remove from the oven and let cool.
- Place a nori sheet on a bamboo sushi mat. Spread an even layer of cooled sushi rice onto the nori, leaving a small margin at the top edge. Sprinkle sesame seeds over the rice if using.
- Arrange sweet potato strips along the bottom edge of the rice. Roll the sushi tightly using the bamboo mat. Moisten the top margin of the nori to seal the roll. Repeat with remaining nori sheets.
- Using a wet sharp knife, cut the rolls into bite-sized pieces. Serve immediately with soy sauce, wasabi, and pickled ginger.
