2 sweet potatoes, peeled and cut into thin wedges
200 g sushi rice
4 tbsp rice vinegar
1 tbsp sugar
4 nori (seaweed sheets)
½ cucumber, cut into strips
1 red capsicum, seeded and cut into strips
1 avocado, cut into strips
2 tbsp desiccated coconut, toasted
3 tbsp teriyaki sauce
wasabi, to serve
pickled ginger, to serve
soy sauce, to serve
- Heat the oven to 200C/fan. Toss the sweet potato with 1 tbsp oil and roast for 25-30 minutes until soft and starting to turn golden. Allow to cool.
- Put the rice in a large bowl of cold water. Stir well, then drain and repeat until the water is clear, about 3 times. Put 220ml of water and the drained rice in a pan and cover with a lid. Bring to the boil, reduce the heat and simmer for 12 minutes until the water is absorbed. Take off the heat and leave covered for 10 more minutes.
- Heat the vinegar, sugar and a pinch of salt in a pan, then simmer for 5 minutes. Spread the rice on a large plate or plastic tray. Drizzle the vinegar mixture over and gently mix using a spatula. Allow to cool completely.
- Using a sushi mat or piece of card covered in clingfilm, lay a sheet of nori shiny-side down, and add 5 tbsp of the rice mix, press and mould onto the first ⅓ of the nori, closest to you. Lay pieces of sweet potato, cucumber, capsicum and avocado along the middle of the rice, sprinkle over 2 tbsp desiccated coconut and 1 tbsp teriyaki sauce. Roll up tightly from the bottom, using the mat to mould the sushi into a sausage shape. Repeat with the remaining nori sheets and fillings. Using a wet knife, cut the maki into 2cm rounds and serve with wasabi, pickled ginger and soy sauce.