I hope you had a wonderful week! I thought I’d put out a creative dish to kick start the weekend. I’m unfortunately allergic to fish and shellfish as well as dairy, and have a high intolerance to gluten. So I’ve never been able to enjoy sushi the way others have described it to me. I am, however, a fan of wasabi and ginger, and I’ve had some great non-seafood sushi. These sweet potato rolls are awesome meals, appetizers or as part of a party platter!
Recipe for purple sweet potato rolls
Makes: 4 servings, 6 pieces each
For the roasted sweet potato:
- 1 tablespoon tamari sauce
- 1 tablespoon maple syrup
- 1 large purple sweet potato
- 1 tablespoon sesame seeds to sprinkle
For the roll:
- 3 nori sheets
- 1 cup sushi rice
- 2 cups water
- 1 1/2 tablespoons rice vinegar
- 3/4 cucumber, cut into strips
- 1/2 teaspoon sesame seeds
- 1 scallion, minced
- Optional: 1 chili, minced
For the dipping sauce:
- Picked ginger
- 3-6 tablespoons Tamari sauce
- Line a baking pan with parchment paper.
- Preheat your oven to 375° F.
- Stir the tamari and maple syrup together in a bowl.
- Peel the sweet potato and cut it into cubes or rounds (cubes take more time).
- Rub the cubes with the tamari and maple syrup mixture and sprinkle the flax seeds on top.
- Put the potatoes on the baking sheet and then bake for about 25 minutes, until they’re soft. Turn them once at the halfway mark.
- At the same time, you can cook your rice according to the package. Let it sit covered for 10 minutes before uncovering it to use.
- Line another baking pan (or reuse the same one). Place one of your nori sheets on the pan.
- Wet your hands with water, and cover the nori sheet with a thin layer of rice.
- Arrange a third of your fillings (other than the sweet potato) along the width of the nori sheet, and place a few cucumber pieces alongside the filling.
- Take the baking sheet and end of the nori sheet closest to you and tightly roll it over your fillings.
- Tuck the end of the nori in and continue rolling it, using the baking sheet to press your roll tight. Be careful not to tear the sheet.
- Once it’s completely rolled, slice the roll into about eight pieces with a sharp knife.
- Repeat these steps using your remaining nori sheets and filling.
- Top each piece with the sweet potato cube and sprinkle it with sesame seeds.
- Serve them with your dipping sauces.
Approximate nutrition per 6 pieces (Based on brands used in this recipe)
|Fat: 9.1 g|
|Carbs: 62 g|
|Protein: 9.6 g|