There’s nothing quite like the satisfaction of crafting your own sushi rolls.
Delicate, colourful and made to order, these bursting bites of Asian flavour will impress even yourself.
‘Did I just make those without spilling the entire contents on the floor OR bursting through the nori wrapper?’
Yes it’s that easy. And customizable too. While I strongly suggest you allow these roasted sesame-crusted sweet potatoes to infiltrate your sushi, I won’t judge you if you go another route- say, marinated tofu or tempeh strips.
What matters is you stuff these rolls with delicate strips of your favourite rainbow veggies, surrounded by a barricade of delicate brown rice.
The secret sauce is definitely key to allow for the full mouth flavour explosion you expect with sushi. Inspired by the quintessential spicy mayonnaise sauce they splash on store bought sushi, it adds an addictively creamy componant.
- 1 large sweet potato, sliced into small 'french frie-like' shapes.
- 1 tablespoon coconut oil
- 1.5 tablespoon sesame seeds
- pinch salt
- 1 cup short grain brown rice
- 2 cups water
- 1 tablespoon apple cider vinegar/rice wine vinegar
- 1 tablespoon brown sugar
- 1/2 teaspoon salt
- ripe avocado, sliced
- carrots, sliced into matchsticks
- cucumber, sliced into matchsticks
- 4 nori sheets (dried seaweed)
- tamari, wasabi, ginger for dipping
- sushi rolling mat
- 1 part tahini
- 1 part sriracha
- pinch sea salt
- water to thin
- Start with your sweet potatoes. Preheat the oven to 400 F and prepare a baking sheet with parchment paper. Place down your sweet potato slices. Coat with melted coconut oil thoroughly, and then sprinkle heavily with salt and sesame seeds. Bake for 20 minutes or more, until golden brown and tender. Remove and set aside to cool.
- Prepare your sushi rice: Rinse rice in a mesh strainer, then add to a medium saucepan with water and bring to a boil. Once it boils reduce heat to low, cover and cook until water is absorbed- about 45 minutes. Add in sugar, salt and vinegar and stir. Let cool. Rice will be slightly sticky.
- While rice is cooking prepare secret sauce by combining ingredients in a jar or small bowl. Whisking until completely smooth. Taste and adjust as necessary.
- Time to roll: Cover your sushi mat with plastic wrap. Lay a sheet of nori (rough side up) on top of the plastic wrap.
- With damp fingers, pat down an even layer of brown rice over the nori sheet. Place slices of avocado, cucumber, sweet potato, and any other fillings in a line along the bottom edge of the sheet. (You can play around with your rice/filling proportions as you go- theres no rules in your own sushi kitchen!)
- Pick up the edge of the nori rolling sheet, enclosing the filling and tightly rolling the sushi until all the veggies are covered.
- Once the sushi is rolled, wrap it in the mat and squeeze to compact it tightly into a nice roll. Use a sharp knife to cut the sushi into equal pieces.
- Serve with a hearty splash of the secret sauce and dunk in a tamari, wasabi, or your other favourite sushi sauce.
- Sushi tastes best at room temperature, and enjoyed the same day. Save time by prepping the individual ingredients ahead of time and holding in separate containers until ready to roll!