Shake up your weeknight menu with a fresh, creative, and surprisingly easy dish – homemade sushi! Learn to roll with The Kitchen Twins on Instagram Live Wednesday, February 24th at 6:30pm!
Lyla and Emily will demonstrate how to make a sweet potato roll using a bamboo rolling mat. Tune in, ask questions, then make your own!
Here’s what you’ll need:
any other veggies you’d like to include in your roll: carrots, pickled mushrooms, and asparagus are great, too!
1 cup sushi rice
1.5 T rice wine vinegar
salt & pepper
- Preheat oven to 375 degrees. Cut off ends of the sweet potato and peel. Cut in half both ways, then slice into strips that are just under 1/2 inch thick, as if you were making sweet potato fries. Lay strips on a baking sheet lined with parchment paper, drizzle with olive oil, salt, and pepper, and toss to coat evenly. Bake on convection at 375 for about 35 minutes, until tender, flipping halfway through.
- Cook rice according to directions on package, adding 1 1/2 tablespoons rice wine vinegar for every one cup of dry rice. After it’s done cooking, fluff with a fork and let it cool.
- Cut your other desired fillings like avocado or cucumber into strips that match your sweet potato.
- Using a sushi roller, place your nori shiny side down. Cover nori with a thin, even layer of rice. If you don’t have a bamboo roller, you can do free form just make sure to press down the rice extra well before rolling.
- Arrange your fillings within the bottom third of the nori sheet, making sure not to overstuff. Begin to roll, pressing down firmly as you go and extra hard as the nori rolls over the fillings. Be sure to squeeze tightly so it stays together!
- Using a serrated knife, cut the roll in half, then halve each half until you create 8 pieces.
- Serve with ginger, wasabi, or soy sauce – enjoy!