Sweet Potato Sushi Roll

5 from 1 vote

Using this sushi hack, you can make the easiest Sweet Potato Roll. Skip the fuss of traditional tempura—bake up some frozen sweet potato fries!

Prep Time30

Cook Time20

Total Time50

Course: Mains

Cuisine: Japanese

Servings: rolls

Start by preparing a batch of seasoned sushi rice. Allow it to cool to room temperature before assembling the sweet potato sushi rolls.

Cover the bamboo mat with plastic wrap to make cleanup easier and prevent rice from sticking. Using scissors, cut a whole nori sheet in half to create two half sheets.
Place half a nori sheet horizontally on the bamboo mat, rough side up. Wet your hands to prevent the rice from sticking. Spread 1/2 - 3/4 cup sushi rice thinly over the nori, leaving 1/2 inch bare at the top.
Flip the nori sheet over so the rice faces down and the bare top part is now at the bottom. Add 3-4 rows of sweet potato fries in the center. Be careful not to put too many or the sushi roll will not close well.

Lift the edge of the nori closest to you and tuck the bare flap inside the roll. Roll until you've completed the roll. Using the bamboo mat, give a firm hug/squeeze the roll with both hands. Repeat to shape the roll further.
Sprinkle crushed sesame seeds over the roll, then cut it into six pieces with a wet knife in one swift motion, dipping the blade in water before each cut and wiping it clean after each slice. Finally, drizzle or top each piece with a spoonful of teriyaki sauce.

Prep ahead - Make the teriyaki sauce recipe in advance and store it in the fridge until needed.
Use a water bowl - To stop the rice from sticking to your hands, wet your fingers by dipping them in a small bowl of water before handling sushi rice.
Clean cuts - Keep a sharp knife dampened with water and wipe it clean after each use to prevent rice from sticking and maintain clean slices.
Crushed sesame seeds add flavour. No sesame grinder? Scroll up on this blog post to read my plastic bag method for crushing sesame seeds.