I think I discovered the trick to sushi rolling! It’s so simple: just don’t overthink it. In fact, underthink it. Read the instructions, walk away, then go to it without a whole lot of agonizing about how your sushi is going to turn out. I got three rolls out of this recipe, the first of which you see in the photos. It’s not bad, but my second and third rolls, which happened after snapping photos of the first, were amazing, and I threw those rolls together halfway through cleaning up my messy kitchen, without the slightest care as to how they would look, and of course, both turned out to be the most perfect little sushi rolls in history. Enough about rolling. You can get all that from the recipe, or by checking out some good YouTube videos. Let’s talk about the sushi. It’s been so long since I posted a sushi recipe, and sweet potato sushi has been on my list forever. Tempura fried sweet potato sushi is my favorite sushi to order from a restaurant. It’s fantastic and so decadent. And while I am in the know these days when it comes to tempura making, I’m also feeling a bit lazy. And it’s January, so I’m betting most of you aren’t on board with deep frying at the moment. So I did the next best thing and roasted up my sweet potato with some maple syrup and sesame oil. I love these rolls because they strike what I consider to be the ideal balance between cozy winter food (sweet potatoes) and healthy, light fare (sushi). I love veggie sushi all the time, but raw veggie rolls aren’t my first choice this time of year. If you roll these fast enough (remember what I said above about not overthinking it!) you might even get to eat them while your spuds are warm, which is great. Serve them up with a piping hot bowl of miso soup and you’ll be a happy camper.
