The second post in our post-holiday detox series from Kelsi Windmiller.
Sushi is one of my favorite things to make. Unfortunately, it is not always as healthy as it seems to be. Most sushi is made with white sugar and white rice that is processed and stripped of its nutrients. Both are not friendly for a detox diet. Whole grain sweet brown rice is a much healthier alternative to sushi rice. It is naturally sweet and sticky, perfect for rolling sushi. Ube potatoes, or purple yams, are great to cook with because they are high in vitamin A and C. They also add a unique color to any dish. They have a grayish colored skin and bright purple flesh. You can find them along with the other listed ingredients in specialty food shops and oriental markets. Radishes have detoxifying qualities and are a great addition to any healthy diet. Try to buy organic red radishes. The smaller ones are packed with flavor and have the best texture for this recipe. Ginger is known for easing our bellies with its sweet and spicy taste. All of these ingredients get rolled up in a sheet of toasted nori. This sushi goes great with homemade umeboshi plum dipping sauce, wasabi, and a cup of hot green tea.
Ube Potato Sushi with Plum Dipping Sauce
1c Sweet Brown Rice
3 Ube Potatoes
1 Bunch Red Radish
¼c Pickled Ginger
Toasted Nori Sheets
Black Sesame Seeds
1tsp Togarashi (Japanese Chili Pepper Spice)
1 Splash Olive Oil
Sushi Rolling Mat
Dipping Sauce Ingredients:
¼ c Nama Shoyu
1tbs Umeboshi Plum Paste
1tbs Grade A Maple Syrup
Start by cooking the rice with two cups of water on a stove top or a rice cooker. Let the rice cool to room temperature before making sushi rolls. Preheat oven to 375 degrees F. Peel potatoes and cut into long ½ inch thick strips. Toss ube with a splash of olive oil and togarashi until evenly covered. Roast for 20-30 minutes and let cool. Wash Radishes and cut into a fine julienne. Keep a bowl of water close by to wet your hands before touching the rice. To assemble, wrap your rolling mat with plastic wrap. Center one slice of nori on the mat and cover with ½ inch thick layer of rice leaving 1 ½ inch empty space along the bottom edge of the nori sheet. Be sure to keep your hands wet or the rice will stick to your fingers. Sprinkle sesame seeds over the rice. Turn the sheet of nori over, rice side down, and add a layer of ube, radish, and ginger along the bottom of the nori. To roll, wrap the bamboo around the nori while tucking all of the ingredients inward to keep the roll tight and easy to cut. Split the roll into 6-8 pieces with a sharp knife. Whisk all of the dipping sauce ingredients together in a small bowl. Serve with sauce on the side. Enjoy!
More healthy recipes from the BLDG 25 Blog!