The Sweetpotato Child O’Mine Sushi Rolls
Serving
For the sushi rice
- 200 g cooked short grain rice
- 14 ml sushi vinegar
For the sushi vinegar
- 480 ml rice vinegar
- 28 g sugar
- 1/2 lemon
- 1/2 orange
- 1/2 apple
- 1/2 lime
- 14 g kosher salt
For the spicy sweetpotato slaw
- 115 g sweetpotato, cut into match sticks
- 1 tbsp green onion, minced
- 1/2 tsp black sesame seeds
- 28 g red onion, thinly sliced
- 1/2 tsp schichimi 7 spice chili powder
- 1/2 tsp sriracha
- 1/4 tsp sesame seed chili oil
- 57 g japanese mayo
For the danielsan poke dressing
- 57 g teriyaki sauce
- 1/2 tsp white sesame seeds, toasted
- 1 tsp toasted garlic
- 1 tsp green onion, minced
- 1 tsp juice of lemon
- 1 tsp kimchi base sauce
For the sweetpotato wasabi mayo
- 115 g sweetpotato, boiled until very soft
- 14 g powdered wasabi
- 170 g japanese mayo
For the sweetpotato shoestring fries
- 285 g sweetpotato, cut into matchsticks
To assemble the sweet child o’ mine
- 200 g sushi rice
- 1 sheet nori seaweed
- 1 tsp toasted white sesame seeds
- 3 slices fresh avocado
- 3 slices smoked salmon, sushi grade
- 57 g spicy sweetpotato slaw
- 1 tbsp sweetpotato wasabi mayo
- 170 g sweetpotato shoestring fries
- 28 g danielsan poke dressing
- sushi rice
Totals of recommended daily intake per portion
% of average daily recommended intake for an adult male
Directions
Step 1
Sushi Rice
- Mix well and cool down to room temperature.
Step 2
Sushi Vinegar
- Mix all ingredients together.
- Bring to a boil, then turn the heat down to a simmer for 3 minutes.
- Let it cool to room temperature.
- Strain.
Step 3
Spicy Sweetpotato Slaw
- Mix all ingredients together and set aside.
Step 4
DanielSan Poke Dressing
- Mix all ingredients well and set aside.
Step 5
Sweetpotato Wasabi Mayo
- Mix all ingredients well and set aside.
Step 6
Sweetpotato Shoestring Fries
- Deep fry in vegetable oil until crispy and set aside.
Step 7
Assembly
- Lay the sushi rice on the nori sheet.
- Sprinkle toasted white sesame seeds evenly on the rice.
- Flip the roll over and add avocados, smoked salmon and “spicy sweetpotato slaw” in the middle of the roll.
- Roll the bottom of the sheet over to meet the top and make one whole roll.
- Cut evenly into 8 pieces.
- Spoon 28 g of the “Sweetpotato Wasabi Mayo” in the centre of your plate.
- Lay your sushi roll on the mayo mix.
- Stack your “Sweetpotato Shoestring Fries” on top of your sushi roll.
- Drizzle 28 g “DanielSan Poke Dressing” on the fries.
