Yam & Avocado Roll Recipe
Make Yam & Avocado Roll Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sushi Rice & Seasoning
Filling
Assembly & Garnish
Method
Sushi Rice & Seasoning
- 1
Rinse & Cook Rice
Place 1.5 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold running water, swirling with your hand, until the water runs nearly clear (about 3–4 minutes). Drain 10–15 seconds. Transfer to a medium pot and add 360 ml water. Cover, bring to a gentle boil over medium heat, then reduce heat to low and simmer 12–13 minutes without lifting the lid. Remove from heat and let steam with the lid on for 10 minutes.
- 2
Season Rice
While rice is steaming, combine 3 tbs rice vinegar, 1 tbs granulated sugar, and 1/2 tsp fine sea salt in a small bowl; stir until sugar and salt dissolve. Transfer cooked rice to a wide shallow bowl or hangiri. Gently fold the vinegar mixture into the rice with a rice paddle or wooden spoon using cutting and fanning motions to cool the rice to slightly above room temperature (about 5–8 minutes). Cover rice with a damp towel to keep moist while you prepare the filling.
Filling
- 3
Prepare Yam
Peel the yam/sweet potato and cut into matchstick batons about 5–6 cm long and 3–5 mm thick. Pat dry with paper towel to remove excess moisture. If using cornstarch, toss the matchsticks with 1 tsp cornstarch evenly to promote a light crisp when cooked.
- 4
Cook Yam
Heat 1 tbs neutral oil in a nonstick skillet over medium-high heat. Add the yam matchsticks in a single layer (work in batches if needed). Sauté, turning occasionally, until edges start to brown and pieces are tender-crisp, about 6–8 minutes. Reduce heat to medium, add 1 tbs light soy sauce, 1 tsp mirin, and 1 tsp sesame oil. Toss to glaze and cook 30–60 seconds more. Remove from heat and transfer to a plate to cool slightly.
- 5
- 6
Toast Sesame (optional)
In a small dry pan over low heat, warm 1 tsp toasted white sesame seeds and 1 tsp black sesame seeds (if using) for 30–60 seconds until fragrant. Remove from heat and set aside.
Assembly & Garnish
- 7
Prepare Bamboo Mat & Nori
Place a bamboo sushi rolling mat on a clean work surface and cover it with plastic wrap to keep it clean. Place one full nori sheet shiny side down on the mat with the short edge nearest you.
- 8
Spread Rice
Wet your fingers with a little water to prevent sticking. Take about 3/4 cup (roughly 170 g) of seasoned sushi rice and spread it evenly over the nori, leaving a 2 cm (3/4 in) strip along the far edge of the nori clear of rice. The rice layer should be about 3–4 mm thick. Sprinkle a few toasted sesame seeds across the rice.
- 9
Add Fillings
Across the center of the rice (parallel to the nearest short edge), lay a single row of the cooked yam matchsticks (about a heaping 1/4 cup) and then top with a few avocado slices arranged so they slightly overlap. If you like extra crunch, add a few more yam sticks on top. Do not overfill.
- 10
Roll
Holding the bamboo mat, lift the near edge of the nori and rice up and over the filling, tucking tightly with your fingers as you roll away from you. Use the mat to apply even pressure and continue to roll until you reach the clear strip of nori; moisten the strip lightly with water to seal the roll. Press gently along the length of the roll with the mat to shape and compress it evenly.
- 11
Slice
Using a very sharp chef's knife, moisten the blade with water and make a single clean cut down the center of the roll to halve it. Re-moisten and cut each half into 6 equal pieces (12 pieces total per nori sheet, or 8–12 pieces depending on preferred slice width). Wipe the knife and re-moisten between cuts to keep neat slices.
- 12
Serve
Arrange the yam & avocado rolls on a platter. Garnish with remaining toasted sesame seeds. Serve with soy sauce, pickled ginger, and wasabi on the side. Enjoy immediately for best texture.