by Sarah Steimer
- prepared sushi rice (recipe and directions here)
- 1/2 of a small sweet potato, peeled and cut into french fry-sized strips
- olive oil
- 3/4 cup seasoned panko bread crumbs
- 1 red pepper, cut into strips
- 4 sheets nori paper
- Sriracha
Simmer the sweet potato strips in a small sauce pan until soft. Remove the sweet potatoes, allowing to drain and come to room temperature.
Heat olive oil in a small saute pan. Add the bread crumbs and cook until golden brown. Add the sweet potatoes a handful at a time, tossing until covered in the crumbs. Set the sweet potato strips and extra bread crumbs aside.
Distribute about 2/3-3/4 cup of rice on a prepared sushi mat. Press the sheet of nori paper on top of the rice. About one-third of the way up the mat, from the bottom, add a few strips of the sweet potato strips and red pepper strips. Roll from the bottom up, pressing firmly at the end. Directions for rolling sushi can be found in this previous post.
Cut and arrange the sushi. Top with the leftover panko crumbs and a few drops of the Sriracha sauce.
These look beautiful and so tasty!
Just made this last night, I can’t get my wife to eat fish – not even seared or fully cooked as in soft-shelled crab in Spider Roll. Only suggestion, Your rice applying info is harder than placing the nori paper down and applying rice loosely in a ball, into the center of the nori and lightly pulling rice to all corner – no need to press rice down. Then flip over onto roller (which ideally should be in a gallon food safe back with zipper to protect the mat from contamination. Additionally, hold the nori over a flame, lightly fanning it on both sides to heat the paper and a wonderful aroma comes out. My wife loved this and I made a few more adding eel sauce and spicy mayo – search for how to make, no eel in them, all vegan stuff. And topped with freshly toasted sesame seeds.