Ingredients
- sweet potatoes 2, peeled and cut into thin wedges
- oil
- sushi rice 200g
- rice vinegar 4 tbsp
- sugar 1 tbsp
- nori (seaweed sheets) 4
- cucumber ½, cut into strips
- red pepper 1, seeded and cut into strips
- avocado 1, cut into strips
- dessicated coconut 2 tbsp, toasted
- teriyaki sauce 4 tbsp
- wasabi or pickled ginger or soy sauce to serve
Method
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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.
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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.
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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.
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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.
Nutritional Information
- Kcals 428
- Fat 12.5g
- Saturates 5.6g
- Carbs 66g
- Fibre 9.1g
- Protein 8.3g
- Salt 1.8g
