Yam Avo Roll Recipe

Cook and season sushi rice

Cook short-grain sushi rice according to package instructions to yield about 2 cups cooked. While rice is still warm, gently fold in rice vinegar, sugar, and 1/2 tsp salt until combined. Set aside to cool slightly to warm (not hot).

Prepare avocado

Halve and pit the avocado. Scoop out flesh and slice into 1/4-inch strips. Toss with 1 tsp lemon juice to prevent browning and set aside.

Make mayo-soy sauce

In a small bowl, combine 2 tbs mayonnaise with 1 tbs soy sauce. Stir until smooth. This will be used to lightly dress the avocado and to add inside the roll.

Prepare yam

Heat 2 cups neutral oil in a deep skillet or medium saucepan to 350°F (175°C). Pat the cubed yam dry with paper towels.

Make light batter

In a bowl, whisk together 1 cup flour, 2 tbs cornstarch and a pinch (1/4 tsp) of salt. Add 3 tbs cold sparkling water and stir just until combined; batter should be slightly lumpy and thin enough to coat but not drip off in big clumps. If needed, add a teaspoon more water.

Fry yam cubes

Working in batches, toss yam cubes in the batter to coat lightly, then carefully add to the hot oil. Fry until golden and crisp, about 3–4 minutes per batch (depending on cube size) and until tender when pierced with a knife. Remove with a slotted spoon to a wire rack or paper towel-lined plate. Season immediately with a light pinch of salt. Let cool slightly (they will crisp up).

Prepare rolling surface

Place a bamboo sushi mat on a clean surface and cover with plastic wrap. Place one full sheet of toasted nori shiny side down on the plastic.

Spread rice on nori

Wet your hands to prevent sticking. Take half of the warm sushi rice (about 1 cup) and gently spread it in an even layer over the nori, leaving a 1-inch strip at the far edge free of rice for sealing. Sprinkle 1/2 tsp sesame seeds evenly over the rice if desired.

Add fillings

Spread a thin line (about 1 tbs) of the mayo-soy mixture across the rice near the edge closest to you. Arrange a row of the fried yam cubes (about 1 cup worth) across the middle of the rice. Layer avocado slices on top of the yam and sprinkle the sliced scallion or microgreens over them.

Roll the sushi

Use the bamboo mat to lift the edge of the nori and rice, tucking the fillings as you roll away from you. Press gently but firmly to form a tight cylinder. When you reach the bare nori strip, moisten it lightly with water to seal the roll.

Finish and slice

Using a very sharp knife dipped in water and wiped dry between cuts, slice the roll into 6–8 even pieces. Clean the knife between cuts for clean edges.

Garnish and serve

Arrange pieces on a plate. Drizzle or dot extra mayo-soy mixture over the rolls if desired, sprinkle remaining sesame seeds, and serve with soy sauce (or dipping sauce), pickled ginger, and extra scallions or microgreens.