The great thing about sushi is that you can put anything you want in maki rolls and it will probably turn out awesome. We made one set of rolls with plain avocado, one with sweet potato and scallions, and another with a combination of avocado, sweet potato and scallions, which definitely ended up being the most delicious.
Ingredients for rice:
1 cup sushi rice
2 cups water
Tiny splash of rice wine vinegar
Optional sesame seeds for garnish on the rolls
Ingredients for sweet potato nigiri glaze:
2 sweet potatoes
2-3 tbsp mirin
2-3 tsp tamari or soy sauce
1-2 tsp rice wine vinegar
1 tsp honey, agave or other sweetener
(measurements are all to taste- add more mirin for sweetness, tamari or soy for saltiness, and vinegar for tang)
2 blanched sweet potatoes one sliced in 2 in x 1 in rectangles, the other sliced like french fries)
1 avocado, sliced
3 scallions (green parts only)
Soy sauce or tamari
And now, for some gratuitous pictures of sushi:
Step 1: cook sushi rice as per package instructions, and let cool before mixing in about 2 tsp of rice wine vinegar. At the same time, let all of the glaze ingredients simmer and reduce on medium-low heat in a saucepan for about 6 minutes. Let cool.
Step 2: for sweet potato nigiri, peel and slice 1 sweet potatoe lengthwise into about 1/2 inch thick planks. Cut the planks in half and trim them so they make sashimi-like squares, about 2 in x 1 in. Peel and slice the other sweet potatoes like you would french fries. About .5 in x .5 in.
Step 3: fill a saucepan with lightly salted water and simmer the sweet potato fries and nigiri pieces until tender.
Step 4: slice avocados and take the green tops off the scallions for the rolls.
Step 5: Take a piece of parchment paper and lay the nori on top of it. For rolls with rice on the inside, cut the nori in half and cover all but a one inch strip of it with rice. Your layer should be very thin, about 1/5 of an inch. Tip: dip your hands in water to keep the rice from sticking to your fingers!
Step 6: Place your ingredients towards the edge of the rice side of the nori sheet, spreading out lengthwise in an even line across.
Step 7: Use the parchment paper to lift the edge of the sheet and roll the rice and nori sheet over the ingredients, using the parchment paper to keep the sushi roll tight.
Step 8: for rolls with rice on the outside, do all of the same things but place the rice side down and put the ingredients in a line across the nori side, about an inch away from the edge. Roll the sushi using the parchment paper to help guide the rice over the filling. Sprinkle with sesame seeds if you'd like.
Step 9: for Nigiri pieces, press a little rectangle of rice with your fingers and lay the sweet potato over it. Use a brush to apply the glaze. You can take a strip of nori and wrap it around, or not. Totally optional.
Step 10: Serve on a big plate with tamari or soy sauce, wasabi and pickled ginger!