Olive Magazine
Sweet Potato And Coconut Vegan Maki Recipe

Sweet potato and coconut maki

Published: February 2, 2015 at 2:23 pm
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  • Preparation and cooking time
    • Total time
    • + cooling
  • A little effort
  • Serves 4

Sushi street food company Happy Maki (‘sushi from the land’) travels the UK dishing out sushi wraps. Unusually for sushi, everything is ‘fish free’ to raise awareness about unsustainable fish farming. Here's our version of the Thai sweet potato wrap.

  • Vegan
  • Vegetarian
Nutrition:
NutrientUnit
kcal428
fat12.5g
saturates5.6g
carbs66g
fibre9.1g
protein8.3g
salt1.8g
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Ingredients

  • 2 sweet potatoes, peeled and cut into thin wedges
  • oil
  • 200g sushi rice
  • 4 tbsp rice vinegar
  • 1 tbsp sugar
  • (seaweed sheets) 4 nori
  • ½ cucumber, cut into strips
  • 1 red pepper, seeded and cut into strips
  • 1 avocado, cut into strips
  • 2 tbsp dessicated coconut, toasted
  • 4 tbsp teriyaki sauce
  • to serve wasabi or pickled ginger or soy sauce

Method

  • STEP 1

    Heat the oven to 200C/fan 180C/gas 4. Toss the sweet potato with 1 tbsp oil and roast for 25-30 minutes until soft and starting to turn golden. Allow to cool.

  • STEP 2

    Put the rice in a large bowl of cold water. Stir well, then drain and repeat until the water is clear, about 3 times. Put 220ml of water and the drained rice
in a pan and cover with a lid. Bring to the boil, reduce the heat and simmer for 12 minutes until the water is absorbed. Take off the heat and leave covered for 10 more minutes.

  • STEP 3

    Heat the vinegar, sugar and a pinch of salt in a pan, then simmer for 5 minutes. Spread the rice on a large plate or plastic tray. Drizzle the vinegar mixture over and gently mix using a spatula. Allow to cool completely.

  • STEP 4

    Using a sushi mat or piece of card covered in clingfilm, lay a sheet of nori shiny-side down, and add 5 tbsp of the rice mix, press and mould onto the first 1/3 of the nori, closest to you. Lay pieces of sweet potato, cucumber, pepper and avocado along the middle of the rice, sprinkle over 2 tbsp desiccated coconut and 1 tbsp teriyaki sauce. Roll up tightly from the bottom, using the mat to mould the sushi into a sausage shape. Repeat with the remaining nori sheets and fillings. Using a wet knife, cut the maki into 2cm rounds and serve with wasabi, pickled ginger and soy sauce.

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