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Sweet potato sushi

Recipe for Sweet Potato Sushi

This vegan and vegetarian sweet potato sushi recipe recreate sushi without the fish. Substitute scallions for the kale and cabbage mix or any other slightly crunchy, flavorful vegetable.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 2 8 pieces of sushi

Ingredients
  

  • 4 sheets nori
  • 1 cup sushi rice Do not substitute any other rice!
  • 1 1/3 cups water
  • 1 tablespoon rice vinegar
  • 1 medium sweet potato Peeled, sliced into thin strips about 1/4 inch thick
  • 2 tablespoons maple syrup
  • 3 tablespoons Vegetable Oil
  • 1/4 cup kale Remove stems, cut fine
  • 1/4 cup Cabbage Cut into thin strips

Instructions
 

  • Prepare the rice. In a fine sieve, rinse the sushi rice for 1-2 minutes under cold water.
  • In a small saucepan with lid, place water, rice vinegar, and sushi rice.
  • Bring to a boil; stir; cover, and lower heat to simmer. Simmer for 20-25 minutes.
  • Preheat oven to 375 F. Line a baking sheet with parchment paper.
  • In a small bowl, combine maple syrup and 2 tablespoons oil, reserving 1 tablespoon of oil.
  • Peel and slice the sweet potato. Dip or rub each slice into the oil and syrup mixture and place on parchment lined baking sheet.
  • Bake sweet potatoes for 20-25 minutes, turning once, until soft.
  • While the sweet potatoes and rice cook, heat the remaining tablespoon of oil in a small saucepan. Add kale and cabbage. Sautee until cooked, about five minutes. Set aside.
  • Place clean dish towel with plastic wrap OR a sushi mat on the counter.
  • When rice is finished cooking, allow it to sit 10 minutes, covered. Then uncover and let it cool 10 more minutes before working with it.
  • Place a bowl of water near your work area to wet your hands. Remove one thin slice of nori. Place on plastic wrap. Using cooled rice, spread a thin layer on the nori.
  • Place three strips of sweet potato on the rice a few inches from the edge of the sheet.
  • Add kale/cabbage mixture next to sweet potatoes.
  • Roll the sheet, squeezing gently but tightly until it is a nice shape.
  • Place on cutting board and slice into 8 pieces. Sprinkle with sesame seeds.
  • Repeat until you've used up all your rice, sweet potatoes and cabbage/kale.
  • Serve with soy sauce, ginger, and wasabi if you're brave. Refrigerate leftovers.