ASP rolls – avocado and sweet taters, coated with pepitas.
And let’s not forget – a small saucepan, half maple syrup, half tamari, healthy dash of smoked habanero poweder, simmered down to the consistency of balsamic reduction, drizzled over top with a fork. This isn’t salty sushi. This is Prelude to Pumpkin Pie sushi.
Sweet Potato Avocado Sushi with Pepitas and Maple-Tamari Reduction
makes 6 rolls
Let’s do this.
2 cups sushi rice, washed until water runs clean
1 can coconut milk + half a cup of water
1 medium sweet potato, roasted, sliced to 1/2 inch strips
1 avocado, sliced to strips
6 sheets nori
2 cups roasted, salted pumpkin seeds, crushed
1 cup maple syrup
1 cup tamari soy sauce
1/2 tsp smoked habanero powder
Prep your rice as you would normal sushi rice, but leave out the rice vinegar. Cool to room temperature.
Meanwhile, combine your tamari, maple syrup, and habanero powder in a small saucepan. Simmer over medium-low heat 12-14 minutes, until reduced by half. Set aside.
Have your fillings at hand. Set up a separate plate for rolling your sushi in the crushed pumpkin seeds (ie, a spare cutting board). Be near a sink, for rinsing your knife in between cuts.
Cover your mat in plastic wrap, folding it around itself at the edges.
Press 2/3 cup sushi rice onto the plastic, about covering the area of one of your nori sheets. Press a sheet of nori in place over your square of rice. Place 3-4 potato strips and 5-6 slices of avocado at roll bottom, then bring the bottom edge up and using the mat, roll your sushi tightly, following through at the end, so that the riced nori sticks to itself.
Dust your spare cutting board with 1/2 cup pepitas and roll your sushi in the delish powder. Set roll aside.
Complete the rest of your rolls. If you have leftover rice/nori, try your hand at ….
Starting with a sharp knife that has been run under the faucet, slice your sushi into 8-10 pieces. Plate as you go, and drizzle your lovely rolls with tamari-maple reduction, when done.