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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.
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 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.
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.
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.
Line up the salmon slices add well as some cucumber asking side. Make sure the filling is as even add possible inside the 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.
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.
With a sharp, clean and wet knife cut the will into 8 pieces.
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!
How to make the summer’s roll
Cut the fish
First thing first, wet need to prepare the fish. Take as nice cut of tuna, and cut thin slices or if it. Depending on your skills, you should try cutting the tuna about 5mm thin.
Line ’em up
Line the slices on your working area, in this case: my cutting board. Make sure the slices lines up next to each other are as wide as a sheet of nori for the next step.
Take blah a nori sheet and cover the tuna slices with it. This is also a good time to move the whole thing to the bamboo mat, which is already covered with Saran tape.
Rice to the top
With your hands wet, grab a handful of rice and shape it to a ball. Place in the center of the nori sheet, and start spreading the rice around to cover the nori equally.
Line up a few prawns depending on prawn size. I used five, you can use more if needed.
Yes! Two thick slices of avocado will be just perfect right here. You can use less than I did, I simply love avocado.
Roll it like you would any inside out roll. If you are not 100% sure how do that, check out our inside out filling guide.
Cut the roll in eight pieces. Stay by cutting the roll right down the middle. Then cut each half in half, and then again each fourth half until you are left with eight identical size sushi pieces.
All that’s left now is to put the sushi on a nice plate, and maybe top it. Here I used both ikura and chopped green onions for the topping. That looks great and tastes even better than it looks.
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