Sweet Potato Temaki Recipe

Rinse rice

Place 1.5 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold running water, stirring with your hand, until the water runs mostly clear (3–4 minutes). Drain thoroughly.

Cook rice

Combine rinsed rice and 1.65 cups water in a medium saucepan with a tight-fitting lid. Let soak 20–30 minutes if time allows. Bring to a gentle boil over medium heat, then reduce heat to low, cover, and simmer 12–14 minutes without lifting the lid. Remove from heat and let rest, covered, 10 minutes.

Season rice

While rice rests, warm 3 tbs rice vinegar, 1 tbs sugar and 1/2 tsp fine sea salt in a small saucepan or microwave just until sugar dissolves; do not boil. Transfer rice to a large shallow bowl or wooden hangiri if available. Gently fold the vinegar mixture into the rice with a rice paddle or spatula using cutting-and-fanning motions to cool and give shine. Aim for slightly sticky, glossy rice. Cover with a damp towel and keep at room temperature; do not refrigerate.

Prepare and roast sweet potatoes

Preheat oven to 425°F (220°C). Peel (optional) and cut sweet potatoes into 1/4–1/2-inch sticks or batons roughly 3 inches long — sized so they fit comfortably inside a temaki cone. Toss potatoes with 2 tbs neutral oil, 1/2 tsp smoked paprika, 1/4 tsp ground cumin, 1/4 tsp garlic powder, 1/2 tsp kosher salt and 1/4 tsp black pepper until evenly coated. Spread in a single layer on a parchment-lined baking sheet. Roast 20–25 minutes, flipping once halfway, until edges are browned and centers tender. Alternatively, pan-fry in a skillet over medium-high heat 10–12 minutes until caramelized.

Glaze and finish

Remove roasted sweet potato from oven. Toss immediately with 1 tbs soy sauce and 1 tbs maple syrup so pieces glaze and take on a glossy, slightly savory-sweet finish. Taste and adjust seasoning; add a pinch more salt if needed. Let cool slightly so they won’t steam the nori.

Cut nori sheets in half (you will have 8 half-sheets). Place a half-sheet shiny-side down on a dry, clean surface or on your palm for hand-rolled temaki. Wet the palm of your hand lightly with the warm water or dip fingertips in the small bowl of seasoned rice vinegar to prevent sticking.

Moistened and working quickly, take 1/3 to 1/2 cup of prepared sushi rice and spread it in a small oblong near the left edge of the nori if right-handed (mirror if left-handed), leaving top corner (opposite) free so you can roll into a cone. The rice should be thin — temaki are not tightly packed rolls.

Place 3–4 roasted sweet potato sticks diagonally across the rice so they will protrude slightly from the open top of the cone. Add 2–3 thin avocado wedges, a small handful (about 1–2 tbs) julienned cucumber, and a pinch (about 1 tsp) sliced scallions. Add a few pieces of pickled ginger if desired.

Drizzle about 1/2–1 tbs spicy mayo over the filling (optional) and sprinkle with 1/4–1/2 tbs toasted sesame seeds and a light dusting (a pinch) of shichimi togarashi or chili flakes for heat.

To roll: fold the bottom left corner up over the filling, then roll the sheet into a cone shape toward the open top, sealing the inside edge with a little rice or a drop of water on the nori corner. If the nori resists sealing, use a grain of rice pressed to the edge as glue. Repeat to make 8 temaki (2 half-sheets per person typical).

Serve temaki immediately so nori stays crisp. Arrange standing upright in a small cup or bamboo temaki holder or on a platter. Offer extra spicy mayo, soy sauce, and pickled ginger on the side.

Make rice and roasted sweet potato slightly ahead; keep rice covered at room temperature and re-crisp nori just before assembling by warming briefly in a dry skillet or oven (very short) if needed. For a gluten-free version, use tamari instead of soy sauce and check spicy mayo ingredients.