Japanese Yam Sushi Bowls
with Sesame Spinach & Citrus Aioli
If the age-old confusion between yams and sweet potatoes has you troubled, hold on to your seat because we are throwing Japanese "yams" into the mix. These tubers have a thin, rust-colored skin almost identical to that of a garnet "yam" or sweet potato. However, their sweet flesh is starchy, dense and white, most similar to that of a russet potato. We serve these with quinoa-speckled sushi rice, spicy marinated cucumbers, and sesame spinach.
Nutrition (per serving)
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INGREDIENTS
- 1 cucumber, thinly sliced
- 1 tbsp chili garlic sauce
- 1 tbsp seasoned rice vinegar
- 1 lime, zested, half juiced and half cut into wedges
- 1/4 cup vegan mayo
- 2 Japanese yams, cut into wedges
- 1/2 cup quinoa speckled rice
- 4 oz teen spinach
- 1 tbsp tuxedo sesame seeds
- 1 tbsp kibbled nori
- 1 tbsp vegetable oil
- Salt
- Pepper
Nutrition (per serving)
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INSTRUCTIONS
Preheat oven to 425°F. Stir together cucumber, chili garlic sauce, and vinegar in medium bowl; set aside. In small bowl, stir together lime zest, lime juice, mayo, and a pinch of salt.
Combine yams, 2 tsp vegetable oil, and a pinch of salt and pepper on baking sheet and toss. Bake until yam wedges are crisp and slightly browned, 20 to 25 minutes.
Meanwhile, combine rice, 1 cup water, and a pinch of salt in small saucepan. Bring to a boil, cover, reduce heat to low, and cook until water is absorbed and rice is tender, 12 to 15 minutes.
Heat 1 tsp vegetable oil in large nonstick skillet over medium-high heat. Add spinach, just 2 tsp sesame seeds, and a pinch of salt and pepper. Cook until spinach is wilted, 1 to 2 minutes.
Divide cooked rice between bowls. Add roasted yams, sesame spinach, and marinated cucumbers. Top with remaining sesame seeds and as much crumbled nori as you'd like. Serve with citrus aioli and lime wedges. いただきます!
For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.
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