Prep 30 mins
Cook 15 mins
A fantastic combination discovered by accident one day. This can also be put inside rice balls.
For the rice
- 1 cup sushi rice, cooked and seasoned (I recommend Minado's Perfect Sushi Rice)
- 2 sheets nori (roasted)
For the filling
- 1 small sweet potato, peeled and chopped
- 5 shiitake mushrooms, dried
- 1⁄2 teaspoon soy sauce
- 1⁄2 teaspoon mirin
- 1⁄2 teaspoon sesame oil
- Boil the sweet potato until tender.
- Steam the mushrooms until tender.
- Place the potato, mushrooms and liquids in a bowl and either mash or blend together.
- If you have a sushi rolling mat lay it on the table, otherwise lay a clean tea towel down and cover it with cling film.
- Lay a sheet of nori on top shiny side down, if it is untoasted you may wish to briefly pass it through a flame. And place a layer of sushi rice on top. For thin sushi layer about 1/8 inch thick and for fat rolls layer about 1/4 - 1/2 think, leaving a gap of around 1 inch at each side.
- Spread the mix in a line about 1 inch from the edge of the rice. I like to puree my mix and pipe a line using an icing bag.
- Starting at the edge roll up like a Swiss roll keep the rolling a tight as possible using the sushi mat/towel to aid the process. When you reach the end moisten the remaining edge with water and stick down. Roll up in the towel and allow to sit while you make the rest.
- Using a wet, sharp knife slice into 1/2 inch thick slices. Remove the ends and eat. Place the rest on a platter and serve.
I was surprised at how good this was. Mild but richly flavored. It went very well in my California rolls I made with avocado and cucumber, as well as just by itself. I will definitely add this to the list for future sushi dinners. I tried it in a roll with the rice on the outside and I think the nori ended up very chewy that way. It was fine when the rice was on the inside.