Sushi: sweet potato desert sushi

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sweet potato, cooked1
Nori - seaweed sheets for sushi4
Sushi rice: prepared1 cups
Wasabi (powedered horsradish mustard)1 teaspoons

Number of people served by the recipe: 4.

Prepare the Sushi rice according to these directions.

Mix the powdered wasabi with enough water to make a thin paste. Please note that this recipe calls for less prepared wasabi than most other sushi recipes.

Rolling the sushi:
You can buy sushi rolling mats in Japanese food stores, but I find them to not be necessary. Lay a single sheet of nori seaweed on a wooden cutting board. Add a little sushi rice along one edge: about 1 inch wide and about 1/3 inch high. Lay out a 1/2 inch layer of mashed cooked (and cooled) sweet potato over the rice. Also add a very small amount of prepared wasabi over the mixture. Now, dip a finger in some water and wet the edge of the nori opposite from the rice and other ingredients. Roll up the nori sheet and then slice into 1/2 to 2/3 inch sections. If some of the filling falls out just push it back into the nori.

After you practice a few times rolling up nori sheets you will find it simple to do. Even if the sushi does not roll nicely when you are just learning it will still taste good.

Serve immediately with the unused prepared wasabi served on the side in a small bowl.

Tip:Because this sushi has no meat in it, it can keep a while without refrigeration which makes it a good snack for hiking, etc. Sushi "travels well" when rolled up in plastic wrap or wax paper.