Crispy Sweet Potato & Avocado Maki Rolls

⏱ 70 min · Serves 4

Golden roasted sweet potato batons, creamy avocado and a swipe of spicy sesame mayo, wrapped in seasoned sushi rice and nori. All the comfort of a takeaway roll, made on your own kitchen counter with a tea towel instead of a fancy bamboo mat if needed.

Per serving: 560 kcal · 10.0g protein · 86.0g carbs · 19.0g fat

Ingredients

• 300g sushi rice (short-grain)
• 360ml cold water
• 3 tbsp rice vinegar
• 1 tbsp caster sugar
• 1 tsp fine salt
• 1 medium sweet potato (about 350g), peeled
• 1 tbsp vegetable oil
• 1/2 tsp smoked paprika
• 4 sheets nori
• 1 large ripe avocado, sliced
• 1/2 cucumber, deseeded and cut into thin batons
• 3 tbsp vegan or regular mayonnaise
• 1-2 tsp sriracha
• 1 tsp toasted sesame oil
• 1 tbsp toasted sesame seeds
• Soy sauce, pickled ginger and wasabi, to serve

Method

1. Rinse the sushi rice in a bowl of cold water, swirling and draining, 3-4 times until the water runs almost clear. Drain well.
2. Put the rice and 360ml cold water in a saucepan, cover and bring to the boil. Reduce to the lowest heat and cook, lid on, for 12 minutes. Remove from the heat and rest, still covered, for 10 minutes.
3. Meanwhile, heat the oven to 220C/200C fan. Cut the sweet potato into 1cm-thick batons, toss with the oil and smoked paprika, spread on a lined tray and roast for 20-25 minutes until tender and caramelised at the edges. Cool.
4. Warm the rice vinegar, sugar and salt together until dissolved. Tip the cooked rice into a wide bowl, pour over the vinegar mixture and fold through gently with a spatula, cutting rather than stirring. Fan it to cool to room temperature.
5. Mix the mayonnaise, sriracha and sesame oil in a small bowl to make the spicy sesame mayo.
6. Lay a nori sheet shiny-side down on a bamboo mat lined with cling film (or a damp tea towel). With damp hands, spread a quarter of the rice over the nori, leaving a 2cm clear strip along the far edge. Sprinkle with sesame seeds.
7. A third of the way up, lay a line of sweet potato batons, avocado slices, cucumber and a squiggle of spicy mayo.
8. Lift the near edge of the mat and roll away from you, tucking the filling in tightly. Dab the clear nori strip with water to seal. Repeat to make 4 rolls.
9. With a sharp, wet knife, trim the ends and cut each roll into 6 pieces, wiping the blade between cuts. Serve with soy sauce, pickled ginger, wasabi and the remaining spicy mayo.