Ingredients
For sweet potato filling:
- 1 tbsp. vegetable oil
- 1 tbsp. maple syrup
- 1 tsp. sesame oil
- 1 large (1 pound) sweet potato
For the rice:
- 1 cup sushi rice
- 1 ⅓ cups water
- 1 ½ tbsp. rice vinegar
- ¾ tbsp. salt
For rolling and serving:
- 3 sheets nori
- 2 scallions
- toasted sesame seeds
- wasabi
- pickled ginger
- soy sauce
Instructions
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Preheat oven to 375°.
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Combine oil, maple syrup and sesame oil.
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Peel sweet potato and cut, lengthwise, into strips that are just under ½ inch thick. Coat with oil and maple syrup mixture.
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Arrange strips on baking sheet. Bake about 25 minutes, until tender, turning halfway through.
- While sweet potatoes bake, place rice into a fine mesh strainer and rinse under cold, running water for 1-2 minutes.
- Cook rice with salt and vinegar.
- Spread rice on nori and add sweet potato and scallion (1″ from edge). Roll tight with bamboo mat.
- Tip: Wet your hands to make spreading rice easy.
- Slice into 8 pieces, sprinkle with sesame seeds, and serve.
Source: https://www.connoisseurusveg.com/sweet-potato-sushi/