Ube Potato Sushi & Plum Dipping Sauce

Vegeterian healthy sushi! This looks great, I’m off work tomorrow so I have time to try it out!

Sushia

Ube Potato Sushi with Plum Dipping Sauce

Sushi Ingredients:

1c Sweet Brown Rice
3 Ube Potatoes
1 Bunch Red Radish
¼c Pickled Ginger
Toasted Nori Sheets
Black Sesame Seeds
1tsp Togarashi (Japanese Chili Pepper Spice)
1 Splash Olive Oil

Sushi Rolling Mat
Plastic Wrap

Dipping Sauce Ingredients:
¼ c Nama Shoyu
1tbs Umeboshi Plum Paste
1tbs Grade A Maple Syrup

Sushi_Ingredients

Start by cooking the rice with two cups of water on a stove top or a rice cooker. Let the rice cool to room temperature before making sushi rolls. Preheat oven to 375 degrees F. Peel potatoes and cut into long ½ inch thick strips. Toss ube with a splash of olive oil and togarashi until evenly covered. Roast for 20-30 minutes and let cool.  Wash Radishes and cut into a fine julienne. Keep a bowl of water close by to wet your hands before touching the rice. To assemble, wrap your rolling mat with plastic wrap. Center one slice of nori on the mat and cover with ½ inch thick layer of rice leaving 1 ½ inch empty space along the bottom edge of the nori sheet. Be sure to keep your hands wet or the rice will stick to your fingers. Sprinkle sesame seeds over the rice. Turn the sheet of nori over, rice side down, and add a layer of ube, radish, and ginger along the bottom of the nori. To roll, wrap the bamboo around the nori while tucking all of the ingredients inward to keep the roll tight and easy to cut. Split the roll into 6-8 pieces with a sharp knife. Whisk all of the dipping sauce ingredients together in a small bowl. Serve with sauce on the side. Enjoy!

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3 comments on “Ube Potato Sushi & Plum Dipping Sauce

  1. Mingissiyeva says:

    Wow! det här är galet (f.d sushikocken talar)! Måste testa göra den hemma!

  2. […] Ube Potato Sushi & Plum Dipping Sauce (sthlmaftereight.wordpress.com) […]

  3. […] Ube Potato Sushi & Plum Dipping Sauce (sthlmaftereight.wordpress.com) […]

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