Ingredients
- One Medium Sweet Potato
- One Red Capsicum
- One Large Avocado
- Sushi Rice
- Obento Sushi Seasoning
- Onbento Yaki Nori for Sushi
- One Jar Mexican Chunky Tomato Salsa
- Pickled Jalapeno Chillis
- Sesame Seeds
- Mayonnaise
- Olive oil spray
Method
- Cut sweet potato into strips. Spay with olive oil and bake in the oven until cooked through.
- Meanwhile, cook sushi rice and cool, then season with obento sushi seasoning.
- Toast sesame seeds in a dry fry-pan and cool.
- Cut up red capsicum and avocado into strips.
- Prepare a sushi bamboo mat by covering with cling wrap. Cut 1/4 of the length of a sushi sheet and discard. Place remaining sushi sheet shiny side down on the prepared bamboo mat. Place rice over 2/3 of the sushi sheet, then sprinkle with the toasted sesame seeds. Flip sushi sheet over, so sesame seed sprinkled rice is facing the cling wrap.
- On top of the centre of the Yaki nori, place a strip of the cooked sweet potato, then place the Avocado next to it. Then spoon the chunky tomato salsa on top of the sweet potato and avocado, and then the strip of red capsicum. Then roll the sushi, by covering over the ingredients with the 1/3 of the Nori sheet without rice, before rolling the rice together with the bamboo mat.
- Cover any exposed nori sheet near the seam with rice and roll again to make a seamless inside-out roll.
- Cut the Nori into rounds with a wet knife. Each roll should make approximately 6-8 pieces.
- Place the pieces on a plate, and top with a pickled Jalapeno chilli, and a drop of mayonnaise.
Product used in recipe
- Obento - Sushi Rice
