Friday, March 30, 2018

Hoff's Sweet Potato Sushi

Hoff's Sweet Potato Sushi
Yields: 2 Rolls/20 pieces
meat-free, dairy-free, egg-free, oil-free, gluten-free, soy-free

  • 2 cups Water 
  • 1 ½ cups Sushi Rice 
  • 2 tbsp. Rice Vinegar 
  • 1 tbsp. Sugar 
  • ¼ tsp. Sea Salt 
  • 1 cup Sweet Potatoes
  • 16 Asparagus Spears


  1. Mix together Water & Rice
  2. Close & lock lid
  3. Set Pressure Valve to Sealing
  4. Select Rice setting
  5. Manual release pressure for 10 minutes, then Quick release
  6. Remove the inner pot from IP to help Rice cool quicker
  7. While Rice is still hot, stir in Vinegar, Sugar & Salt
  8. Set aside until cool to handle
  9. Meanwhile, steam Asparagus in the microwave or use raw 
  10. Using a Sushi Bazooka Roller, place 1/2 cup Rice onto each side of the roller
  11. Place 4 Asparagus Spears into each well of Rice
  12. Top with Sweet Potatoes
  13. Close the Roller and push out onto one Nori Sheet
  14. Roll, seal with Water, and let sit for 15 minutes to allow Nori Sheet to absorb moisture from the Rice and become pliable
  15. Using a sharp knife and a glass of water, cut Sushi wetting the knife after each cut
  16. Place Sushi in a non-stick pan over medium-heat and cool long enough to lightly brown each  side
  17. Enjoy!

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