October 20th, 2008

Yamroom roll

Print Friendly, PDF & Email

Makes 4 rolls

Sweet yams and salty earthy mushrooms make this roll an absolute must for any sushi party worth it’s weight in wasabi. Use our sushi tips to ensure perfect rolls.

Bamboo sushi rolling mat
Really sharp serrated knife
Rice cooker or pot for rice
Large preferabely glass bowl to cool rice down in
Small saute pan
Tongs, if you are going to be roasting the nori

For the rice
1 cup sushi rice made with 1 1/4 cup H20, prepared according to package directions
About 2 Tablespoons Rice vinegar (do not use regular or any other kind!)
1 teaspoon sugar

4 sheets nori*

For the filling
1 small peeled Japanese or Korean yam (or sweet potato), chopped & boiled till tender
4-5 shitaki mushrooms (dried or fresh), steamed till tender with a dash or shoyu or mirin cooking wine, and sliced into strips
1/2 tsp sesame oil

For the rice
Prepare rice according to package instructions. It should be something like 1 1/4 cup H20 to 1 cup rice. Cook till rice is tender but firm, even a little dry.

Empty hot rice into a large glass bowl. Sprinkle with about rice vinegar and 1 sugar. Fold rice gently with a large spoon or rice paddle. Rice should be moist and have a mild vinegar flavor. Cover with plastic wrap. When rice is slightly warmer than room temperature it’s ready to work with.

For the filling
Mash steamed yam with sesame oil. Layer with mushrooms & roll away!

*If you like, use a pair of tongs to roast the nori sheets over the oven flame for 2-3 seconds.

9 comments to Yamroom roll

Leave a Reply

You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>




five + 4 =