Batata
Take a sweet potato (a.k.a batata), medium size one would do. Remove any spots with enough if it had any.
Remove the skin
Cut the ends with a knife and peel the skin with vegetable peeler. Throw away the skin and ends.
Layers
Use the same peeler, now to create layers of the sweet potato. The first layers might be a bit thin, but it will become wider the deeper into the core of the sweet potato you peel.
Stack
Stack up the nice ones. You don’t have to use all the sweet potato layers since you will probably get more layers than you need or off just one sweet potato.
So you don’t have to use a layer of it is out of shape completely. If the layers are a bit wavey however, that’s okay. When it gets softer, it will cling to the roll and adapt to the RF roll’s shape.
Cook
At this point you can either microwave, oven, or fry the sweet potato layers. I choose microwave, since it’s the quickest about it, although frying may test a lot better, but not as healthy.
Arrange the layers on a paper kitchen towel over a microwave friendly plate.
Microwave for 2-5 min, until completely soft.
Rice
Place half a nori sheet on top of the Saran tape wrapped bamboo mat. With your hands wet, take a handful of rice and shape or into a ball.
Place the ball of rice in the center of the nori sheet, and stay working around to equally cover the entire surface of the sheet.
Now flip the nori so that the rice should face down on the bamboo mat.
Filling
Line up the salmon slices add well as some cucumber asking side. Make sure the filling is as even add possible inside the roll.
Roll
If you need help with rolling sequence, check out our inside sushi rolling guide. By the end of it, your roll should look something like the below.
Coat
Move the roll to a cutting board. One by one, coat the roll with the layers of sweet potato.
You should have about 10%-20% overlap of the layers on top of each other.
Continue coating the roll until it’s fully covered.
Once fully covered, use the mat to press the sweet potato layers onto the rice. Press hard enough for the layers to hold, but not too hard so that the filling is squeezed out.
The result should look something like the below.
Cut
With a sharp, clean and wet knife cut the will into 8 pieces.
Finish
Place in a nice plate. In the photo below I’ve added a drop of teriyaki sauce on to of each piece. That turned out really nice!
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