Sweet Potato Sushi!


I tried my hand at making sushi for the first time a week or two ago, and it went so well that we decided to have it for dinner again. We kept the fillings pretty simple: Crunchy cucumber, creamy avocado, crispy-soft sweet potato fries. My husband also put cream cheese on his, but he wound up trying to eat all of my rolls instead because they were better.

Incidentally, if anyone is planning to make sushi for the first time, I highly recommend that you get your sushi rice and nori at an actual asian store. I was in a rush and got mine at a fancy health food store this time (since the leftovers from the previous time were at my sister’s house), and everything cost literally four times as much. I’m talking six bucks for a little pack of nori and eight for a small pouch of sushi rice. Never again, man.


The Verdict
Great! I mean, really. Homemade sushi. It’s awesome. Next time I’d like to add a few more fillings for variety, but even this very simple spread was really satisfying. This is the first time I’ve done it with sweet potato, and I have to say, it really added a lot. Nice crispy texture and a sweet flavor that went really well with the avocado especially.

Recipes Used
For the rice, I used an Alton Brown recipe, but sad to say, I wouldn’t use it again. The rice came out slightly underdone, and the seasoning wasn’t nearly enough. I had to nearly double the amount of rice vinegar and add a bit more sugar before it tasted right.

As far as the sweet potato filling, it was super easy!

Crispy Sweet Potato Fries for Sushi
1 medium sweet potato
2 tablespoons flour
1 tablespoon cornstarch
1 teaspoon salt
vegetable oil for frying

Pour four or five inches of oil into a dutch oven or large saucepan and heat on medium until it’s about 350 degrees.

Peel the sweet potato and cut it into long, thin slices – about like fast food french fries. Rinse very lightly with water and shake dry – you just want the pieces damp enough to hold the flour.

Toss the damp sweet potato slices with the flour, cornstarch, and salt. Add them to the hot oil, but don’t crowd the pan. You’ll probably need to do this in two batches. Cook for 5-7 minutes, stirring occasionally, then drain on paper towels.

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