Sweet potato uramaki Uramaki or inside out sushi is a little more adventurous but the effect is amazing. The technique I have devised here works better for this uramaki than other methods I have seen which involve sushi mats and cling film. If you wanted you could roll the sushi up first (inside out of course) then dip the roll into the sesame seeds. In Japan the sweet potatoes are generally pink skinned and white fleshed but I have used the Central American pink fleshed variety as I love it's colour as well as it's taste.

Recipes from the book Tell me more about the book How to make sushi rice Sweet potato uramaki Omusoba Japanese curry Yakisoba Sweet sake carrots Green tea truffles

	Ingredients 2 small sweet potatoes little sesame oil 40g (3 tbsp) sesame seeds 1 batch sushi rice 4 sheets of nori	First of all peel you sweet potatoes, brush them with some sesame oil, place them on a baking sheet and cover them with a little baking parchment. Roast them in a medium oven for about 45 minutes or until they are soft all of the way through. Allow them to cool and then cut them into thin strips.
		Place the sesame seeds in a dry frying pan and turn up the heat. As the pan heats up the seeds will start to toast. Don't walk away from the pan as they burn easliy. Shake them every ten seconds or so to keep them moving and when they are lightly browned take them off the heat. Keep them in the frying pan.
		Place a sheet of nori onto a work surface and spread the rice over it until it is almost completely covered. Rinse you fingers in a bowl of warm water if they get gummed up.
		Place the riced up nori rice down in the sesame seeds and lay strips of sweet potato on the nori.
		Roll it up, slice it with a sharp knife and admire your work! Serve at room temperature with soy sauce, wasabe and pickled ginger.