Yam Sushi

Instructions

1. Preheat your oven to 400°F (200°C). Wash and peel the yams, then cut them into thin strips. Toss them with a little olive oil, salt, and pepper, and place them on a baking sheet. Roast for about 25-30 minutes or until tender and slightly caramelized. Remove from the oven and let cool.
2. Rinse the sushi rice under cold water until the water runs clear. In a medium saucepan, combine the rice and water, then bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for an additional 10 minutes.
3. In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Once the rice has rested, transfer it to a large bowl and gently fold in the vinegar mixture. Allow the rice to cool to room temperature.
4. Place a bamboo sushi mat on a clean surface and lay a sheet of nori, shiny side down. Wet your hands to prevent sticking and take a handful of sushi rice, spreading it evenly over the nori, leaving a 1-inch border at the top.
5. Lay a few strips of roasted yam, avocado slices, and julienned cucumber across the center of the rice.
6. Using the bamboo mat, carefully lift the edge closest to you and roll it away from you, applying gentle pressure to form a tight roll. Seal the edge of the nori with a little water.
7. With a sharp knife, slice the roll into bite-sized pieces. Repeat the process with the remaining ingredients. Serve the yam sushi with soy sauce, pickled ginger, and wasabi on the side.