How to make sweet potato sushi rolls
STEP #5: We recommend sliding your sushi mat into a twist-tie gallon-sized plastic bag or covering it with plastic wrap because it will greatly simplify the rolling and clean-up processes.
There are two main types of rolls that we use when making veggie sushi at home. Vegetarian sushi like these sweet potato sushi rolls can be made either way.
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- Maki rolls- These use nori seaweed sheets on the outside of the rolls.
- Uramaki rolls- Instead of seaweed, these rolls use sesame seeds on the outside.
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STEP #6: On your bamboo sushi rolling mat covered in plastic, place a sheet of nori with the rough side up, and the lines running in the same direction as the bamboo mat. If you need a little help, this article on How to Roll Sushi includes a short video.
Spread the rice all the way out to the edges. You can use a rubber spatula, your rice paddle, or your damp fingertips to smooth it more evenly if you need to. For a maki roll, with the nori on the outside, go all the way out to the very edge except for the one furthest from you. Leave about a ½-inch edge of nori on the far end blank, that will help seal the roll later.
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STEP #7: Begin to add your ingredients. I add mine in the center. You want to lay out your fillings in a horizontal row. Try to keep them close enough to bundle together easily.
STEP #8: Starting at the end closest to you, carefully lift the edge of the mat to bring it up and over the fillings. Begin rolling, using the mat to encourage the roll to take on a circular shape. As you roll, gently squeeze to tighten the roll up as it forms. This will help compress the rice enough to hold it together, which will keep the sushi from falling apart. Take care not to let the bamboo mat or the plastic wrap get caught up in the roll.
When the roll is completely formed, use your fingers and run them along the ½-inch strip of nori that was left uncovered at the end with dampened fingers. This will help the edge to stick to the outside of the roll, creating a secure seal.
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