04 Aug Sweet Potato Sushi
I’m not a huge rice fan, especially sticky rice. I racked my brain for an alternative and came up with sweet potatoes. I knew that boiling and mashing the potatoes would create a kind of sweet glue, so I decided to bake them. The result was perfection. I hope you enjoy this unique spin on the classic sushi. NOTE: This recipe is for a single serving…adjust as necessary!
Sweet Potato Sushi
1 medium sweet potato, cubed into 1/2 inch pieces
olive oil, salt and pepper to taste
2 nori sheets
smoked tofu, julienned
sweet red pepper, julienned
Cut sweet potato into small 1/2 inch cubes. Toss with olive oil, salt and pepper. Bake 375F in a toaster oven for 12-15 minutes. Flip pieces and bake an additional 12-15 minutes until tender. Remove from heat and mash lightly by hand with a potato masher. Cut veggies and smoked tofu into julienned slices
Lay out one sheet of nori. Spread on half of the potato to about 1″ for each end and reaching each side. Lay rows of julienned veggies and coriander about 1/3 of the way up. Roll snuggly by hand and squeeze so nori stays shut. Cut into 3/4 inch slices and serve with dipping sauce (I had some leftover sauce from the Sushi Shop) and pickled ginger.
I have made my own dipping sauce with soy sauce, lemon juice, sesame oil and seasoned rice vinegar. There are tons of recipes if you Google search sushi dipping sauce of Ponzu sauce. You can sprinkle toasted sesame seeds on top too!