Ingredients:

  • 2 cups Japanese short-grain sushi rice
  • 2 1/4 cups water
  • 3 tbsp rice vinegar
  • 1 tbsp granulated sugar
  • 1 tsp sea salt
  • 2 medium sweet potatoes, peeled and cut into 1/2 inch batons
  • 1/2 cup cornstarch
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 3 tbsp neutral oil
  • 4 sheets nori
  • 1 avocado, thinly sliced
  • 2 tbsp toasted sesame seeds

Instructions:

  1. Rinse the sushi rice under cold water until the water runs clear to remove excess surface starch.
  2. Cook the rice with 2 1/4 cups of water in a rice cooker or heavy pot. Once cooked, let it steam for 10 minutes.
  3. In a small bowl, dissolve sugar and salt in rice vinegar. Gently fold this mixture into the warm rice using a slicing motion with a wooden spatula. Allow to cool to room temperature.
  4. Preheat oven to 425°F (220°C). Toss sweet potato batons with cornstarch, garlic powder, and smoked paprika until evenly coated.
  5. Arrange potatoes on a baking sheet drizzled with neutral oil. Roast for 20 minutes, turning halfway through, until edges are mahogany-colored and crispy.
  6. Place a sheet of nori on a plastic-wrapped bamboo mat. Spread a thin, even layer of rice over the nori, leaving 1 inch at the top edge.
  7. Place crispy sweet potato batons and avocado slices in the lower third of the rice.
  8. Roll tightly using the bamboo mat, applying even pressure to ensure a compact cylinder.
  9. Slice into 6-8 pieces with a damp, sharp knife. Sprinkle with toasted sesame seeds and serve.