Yam & Avocado Roll (6 Pcs) Recipe
Make Yam & Avocado Roll (6 Pcs) Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sushi Rice & Seasoning
Roll Fillings
Assembly & Garnish
Method
Sushi Rice & Seasoning
- 1
Rinse and cook rice
Place 1 cup short-grain sushi rice in a fine-mesh sieve and rinse under cold running water, rubbing the grains together, until the water runs clear (about 2–3 minutes). Drain for 10 minutes. Combine rinsed rice and 1.1 cups water in a small saucepan or rice cooker. If using a saucepan, bring to a gentle boil, then reduce heat to low, cover, and simmer 12–14 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes.
- 2
Season rice
While rice rests, warm 2 tbs rice vinegar, 1 tsp sugar, and 1 tsp salt in a small bowl or microwave briefly just to dissolve sugar and salt. Transfer cooked rice to a shallow wooden or nonreactive bowl. Gently fold the vinegar mixture into rice using a rice paddle or spatula with cutting and folding motions to avoid smashing the grains. Fan the rice or allow to cool to near room temperature (about 15 minutes). Rice should be slightly sticky but each grain distinct.
Roll Fillings
- 3
Prepare and cook yam
Peel and cut the yam into thin matchsticks about 2–3 inches long. Heat 1 tbs neutral oil in a nonstick skillet over medium heat. Add yam matchsticks and sauté for 6–8 minutes, stirring occasionally, until tender and edges lightly caramelized. Add 1 tsp light soy sauce and 1 tsp mirin (if using) during the last minute of cooking; toss to glaze. Remove from heat and let cool slightly.
- 4
Assembly & Garnish
- 5
Set up for rolling
Place a bamboo sushi mat on your work surface and cover it with plastic wrap to prevent sticking. Place 1 full-size nori sheet shiny side down on the mat. Have a small bowl of water nearby to wet your fingers.
- 6
Spread rice on nori
Wet your fingertips and take about 3/4 cup of prepared sushi rice (adjust to cover nori evenly). Spread the rice in an even layer over the nori, leaving a 1-inch (2.5 cm) bare strip at the top edge to seal. Press rice gently so it adheres but grain texture remains.
- 7
Add fillings
About 1/3 of the way up from the bottom edge, place the cooked yam matchsticks in a thin, even line across the width of the nori. Lay 6 avocado strips alongside the yam so each eventual piece will contain avocado. Sprinkle 1 tsp toasted sesame seeds over the fillings.
- 8
Roll the sushi
Lift the mat edge closest to you and begin to roll away from you, pressing gently but firmly to form a compact roll. Use the mat to shape the roll and continue rolling until the bare nori edge meets the rice. Dampen the bare edge with a little water to seal. Press the roll with the mat to tighten, then remove the mat and plastic wrap.
- 9
Slice and finish
With a very sharp knife, moisten the blade with water and slice the roll into 6 equal pieces. Clean and moisten the knife between cuts to maintain clean edges. Arrange pieces on a plate and garnish with additional sesame seeds if desired. Serve with pickled ginger and wasabi on the side.