A delicious vegetarian sushi variant, with roasted sweet potato, creamy avocado, fresh cucumber and a spicy dip sauce
For the dipping sauce
Start cooking the sushi rice according to the package. Meanwhile, mix the rice vinegar with a pinch of salt and heat it briefly until the salt dissolves. When the rice is ready, add the rice vinegar to the rice and mix gently. Let the sushi rice cool.
Preheat the oven to 190 degrees. Peel the sweet potato and cut it into fries. Place on a baking tray, mix with some olive oil and pepper and put in the oven for 20 – 25 minutes.
In the meantime, make the dipping sauce. Mix all the ingredients of the dipping sauce together until you have a smooth sauce. Dilute with some extra water if necessary. Then cut the cucumber into strips and the avocado into slices.
Use a bamboo mat to roll the sushi. Place a nori sheet on the bamboo mat with the smooth side down. Spread 1/5th of the rice over the sheet and make sure you leave a piece at the end. Place a few slices of avocado, pieces of cucumber and sweet potato in the middle of the rice.
Carefully roll up the sushi using the bamboo mat. Make sure you press it firmly while rolling it up so that it is rolled nicely. Put a little water on the ends and roll the sushi. This keeps it well closed. Repeat with the other nori sheets and slice the sushi with a sharp knife.
Garnish the sushi with some sesame seeds and serve with the dipping sauce.
Tip: if you don’t have a bamboo mat, you can also use a piece of cling film. Make sure that you press the roll firmly and roll it tightly.
Read here everything about making sushi yourself, including useful tips and recipes.
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