One of my favorite rolls to make is a sweet potato roll because of how easy it is. I typically like to make this with leftover sweet potatoes to clear out the pantry or fridge. You can change up the sauce you use depending on what you’re in the mood to eat. Try the rolls with soy sauce, teriyaki sauce, or without any sauce to switch up the flavors!
Sweet Potato Rolls
- Rice Cooker
- 1-2 Large Sweet Potatoes boiled or baked
- 1½ Cups Sushi Rice
- 4-5 Nori Sheets
- 1 Batch Spicy Mayo
- Wasabi Sauce optional
- If you don't have leftover sweet potatoes, bring water to boil in a large pot, and boil sweet potatoes for 40-50 minutes. You can also wrap the potatoes in aluminum foil and bake at 400° F for 50 minutes.
- While the potatoes are boiling or baking, cook the sushi rice according to package in rice cooker.
- While potatoes and rice are cooling, make the spicy mayo sauce.
- Lay the nori sheet on a clean workplace, and spread a thin layer of rice over the sheet. Leave one inch bare at the furthest side from you to seal the roll later.
- Layer the sweet potato and spicy mayo on the closest side to you. Roll up the roll and use a little water to seal the edge.
- Wet a knife and gently slice your roll. Top with extra sauces of your choosing.