I’ve always loved sushi, but eating so much white rice always makes me feel a bit guilty. My today’s take on sushi is a tad healthier yet just as tasty. It features red Thai rice, which is certainly way more nutritious. According to this website, it is very rich in manganese, magnesium, phosphorus and molybdenum (each cup providing between 80-20 percent of the daily value for each of those minerals). It also contains useful if smaller quantities of zinc and potassium, plus a lot of fibre. Knowing this makes me feel less guilty about scoffing a plate of red rice futomaki rolls for my lunch or dinner.
Sweet potato sushi is super simple to make. I’ve stuffed the sushi with sweet potato generously coated in a miso marinate and added some raw cucumber slices for some freshness and extra crunch. While traditional sushi rice gets seasoned with quite a bit of sugar, I went easy on sugar here as sweet potatoes are sufficiently sweet themselves and it is this natural sweetness that provides such a delectable contrast with salty soy sauce, spicy wasabi and ginger. Go on, give them a go – you won’t regret it, promise!
3 tbsp miso paste (I used red) 1½ tbsp rice vinegar 1 tbsp maple syrup 2 tsp sesame oil
