Sweet potato sushi with miso glaze

Step 1

Heat up the oven to 190º C / 375º F and line a baking tray with a piece of baking paper.

Step 2

Rinse your rice. As opposed to sushi rice, red rice doesn't need a lot of repeated rising, just one rinse will do. Put it into a pot (with a see-through lid) with 1:1.25 water ratio. Pop the lid on the rice and let the water come to the boil. Once it does, turn the heat down to low and cook the rice until it absorbs all the water. Once it has absorbed all the water, turn the heat off (DO NOT LIFT THE LID) and let the rice finish off cooking in its own steam, about 5-10 mins.

Step 3

Peel sweet potato and cut them into thick matchsticks. Mix all the miso glaze ingredients together and marinate cut potatoes in it. Leave leftover marinade for brushing baked potatoes with it again.

Step 4

Bake miso-glazed sweet potatoes for about 20 minutes, turning them onto the other side halfway through cooking. Once baked, brush the potatoes with some more miso glaze.

Step 5

While the rice is cooking, combine 4 tbsp of rice vinegar, 1 tbsp of maple syrup and 1 tbsp of soy sauce in a bowl.

Step 6

Once the rice is ready, transfer it to a large pyrex dish or a clean tray so that it cools down really quickly. Trickle the vinegar mixture over it and gently fold it in with a wooden spatula / spoon making a cutting motion, like you would cut into a moussaka. STEP 1 (If you are new to sushi making, see this recipe for step-by-step photos) Wrap your sushi mat (bamboo mat or folded kitchen towel) in a large piece of cling film. Put the mat down, put a nori sheet on top of the mat, shiny side down. Grab some rice with a spoon and spread it evenly on the nori sheet leaving a 1 cm margin at the very top. As well as spreading the rice evenly, keep on pressing it into the mat with the back of a spoon.

Step 7

STEP 2 Place a double row of cucumber half-moons on the bottom and sweet potatoes on top.

Step 8

STEP 3 Using the mat, slowly start rolling the roll squeezing it tightly with both hands as your roll. Go back every now and then to make sure everything is tightly bonded.

Step 9

STEP 4 Once you get to the end, dip your finger in water and brush the water on the margin to seal the roll. Finish rolling and set the roll aside. Repeat last 4 steps with the remaining nori sheets.

Step 10

Once you've rolled all sushi rolls, cut them into 1 cm slices with a sharp knife. Serve with pickled ginger, wasabi and a side of tamari (or soy sauce).