Sushi-rito

Preheat the oven to 400 degrees. To a small saucepan add the sushi rice, ¾ cup water and a pinch of salt. Bring rice to a boil, cover, and reduce heat to low. Cook rice for 15 to 20 minutes, checking just once or twice toward the end of the cooking process to make sure the rice isn’t sticking.

Rinse and dry the sweet potato, cut the potato into long thin sticks and toss on a baking sheet with 2 tsp of vegetable oil, salt, and pepper. Bake until the sweet potatoes are crisp and slightly browned, about 20 to 25 minutes. Peel and grate the ginger with a microplane. Rinse, dry and dice the cucumber.

Rinse, dry and halve the snap peas lengthwise. In a medium bowl combine the snap peas with the cucumber, red cabbage and half of the ginger. Add the tamari, just 1 tbsp sesame oil and 2 tsp rice wine vinegar (you’ll use the rest later!). Toss salad and set aside to marinate.

In a small bowl, combine the Fabanaise, sambal, remaining 2 tsp sesame oil and 1 tsp rice wine vin, the remaining ginger and a pinch of salt. Mix well to combine. Halve the avocado and carefully remove the pit. Thinly slice the flesh and set the avocado aside. Rinse and dry the pea shoots.

Lay out a piece of plastic wrap or semi damp dish towel on your cutting board. Place the first nori wrapper on top of it, rough side up. Scoop half of cooked rice onto the nori, and with damp fingers spread and press the rice to the bottom part of the wrapper. Lay some of the sweet potato, pea shoots, and avocado out in an even row about 2 inches from the bottom.

Starting at the bottom of the nori wrapper, use the plastic wrap to help you roll the bottom over the top of your laid out filling and gently tuck in the roll as you go. Repeat procedure with second roll and then slice rolls in half. Toss any leftover vegetables into the snap pea salad and divide between your plates. Serve sushi-rito’s with salad and sesame aioli. Enjoy!