Sweet potato inside-out sushi rolls

• 300 g sushi rice, short-grain
• 360 ml water
• 3 tbsp rice vinegar
• 1 tbsp sugar
• 1 tsp salt
• 1 large sweet potato
• 1 tbsp olive oil
• 1 ripe avocado
• 4 sheets nori
• 4 tbsp sesame seeds
• 4 tbsp tamari, gluten-free soy sauce, for dipping check the label

1. 1

   With a grown-up: oven

   Heat the oven to 200°C.

2. 2

   With a grown-up: sharp knife

   Peel the sweet potato and cut it into sticks as thick as a finger.

3. 3

   With a grown-up: oven

   Toss the sticks with the oil and a pinch of salt on a tray and roast for 25 minutes, turning once, until soft. Let them cool.

   Timer 25 min
4. 4

   Put the rice in a sieve and rinse it under cold water, rubbing it with your hands, until the water runs almost clear.

   Wash the rice until the water is clear.

5. 5

   With a grown-up: hot pan

   Put the rice and water in a pot with a lid. Bring to the boil, then turn the heat to the lowest and cook for 12 minutes with the lid on.

   Timer 12 min
6. 6

   Take the pot off the heat and leave it closed for 10 minutes more.

   Timer 10 min
7. 7

   Stir the vinegar, sugar and salt in a small bowl until the sugar dissolves.

   Mix the vinegar, sugar and salt.

8. 8

   Tip the rice into a wide bowl, pour the vinegar mix over it and fold gently with a spatula. Fan it while you fold until it cools to room temperature.

   Pour on the vinegar mix, stir gently and fan the rice cool.

9. 9

   With a grown-up: sharp knife

   Halve the avocado, take out the stone and slice it thinly.

10. 10

    Cover a bamboo mat with cling film. Lay a nori sheet on it, wet your hands and spread rice over the whole sheet, then sprinkle it with sesame.

    Spread rice over all the nori and sprinkle sesame.

11. 11

    Flip the sheet over so the rice faces down. Lay sweet potato and avocado along the bottom edge of the nori.

12. 12

    With a grown-up: sharp knife

    Roll it up tightly with the mat, pressing as you go, then cut it into 8 pieces with a sharp wet knife. Serve with tamari.

Tips

The cling film is the trick: the rice is on the outside and would stick to the bamboo. Older kids can do the whole roll themselves; the oven and the cutting stay with a grown-up.