Sushi is excellent lunch fare and also makes for quick, light suppers or snacks. This non-traditional sushi is filled with sweet potatoes and red pepper, both of which keep better than typical fish or avocado fillings.
2 cups (500 mL) short grain brown rice
2 1/3 cups (580 mL) water
2 sweet potatoes, cut into thin sticks
4 red bell peppers, cut into strips
1/2 cup (125 mL) unsalted cashews, ground into a powder in a coffee grinder
Extra-virgin olive oil and maple syrup, to taste
2 Tbsp (30 mL) red wine vinegar
1/4 cup (60 mL) maple syrup
2 tsp (10 mL) sweet red chili sauce
Salt and pepper, to taste
8 nori sheets
Preheat oven to 450 F (230 C).
Rinse rice with cold water and then place rice in large bowl, cover with water, and let soak for 30 minutes. Drain water and put rice in medium pot with 2 1/3 cups (580 mL) water. Bring to boil, lower heat to low, and cook for 20 minutes; then turn off heat and let rest for 10 minutes.
Meanwhile, place sweet potatoes and peppers in several baking dishes (whatever you have on hand) and toss with cashews, olive oil, and maple syrup (2 to 3 Tbsp/30 to 45 mL, less if less sweetness is desired). Bake for about 30 minutes or until sweet potatoes are cooked.
In small bowl, whisk red wine vinegar, remaining maple syrup, sweet red chili sauce, salt, and pepper. Place cooked rice in shallow, non-metallic bowl and stir in dressing. Toss rice until completely cooled. Don’t refrigerate rice as this will harden it and negatively affect its stickiness; use a fan to accelerate cooling if necessary.
Place nori sheets on bamboo rolling mat or sheet of wax paper so one edge of the nori sheet lines up with the edge of the mat/paper closest to you. Distribute rice evenly among 4 sheets and spread rice so it covers the nori sheet with the exception of 1 in (2.5 cm) next to the edge farthest away from you.
Place strips of sweet potato and red pepper lengthwise in the middle of the sheet, on top of the rice. Wet uncoated edge of the sheet with a bit of water and roll up sushi, starting from the edge closest to you and moving the mat/paper instead of directly moving the nori sheet. Slice sushi roll using sharp knife.
To store:
Store sliced sushi rolls in airtight container in fridge for up to 1 week.
Makes 12 servings.
Each serving contains: 218 calories; 5 g protein, 5 g total fat (1 g sat. fat, 0 g trans fat); 39 g total carbohydrates (7 g sugars, 3 g dietary fibre); 18 mg sodium
source: “Healthy Make-Ahead Meals“, alive #361, November 2012
