I used to make sushi with fresh salmon sashimi from H-Mart in Fort Lee, sliced with fresh avocado. This is by far my favorite sushi to make now, and I don’t even miss the salmon!
Secret Sauce
- 1/2 cup soy sauce
- 1/4 cup Mirin
Place both together in a small sauce pan and bring to a boil, then reduce heat and let cook for 15 minutes on low until sauce reduces. Let cool to room temperature. Can be made ahead.
Special Spicy Mayo Sauce
- 1/4 cup mayo or Veganaise (I prefer Vegan Mayo)
- 1 Tablespoon Siracha
- 1 teaspoon fresh squeezed lime juice
Whisk ingredients together, can be made ahead and kept covered in refrigerator until needed
Ingredients:
- Sweet Potato, baked in oven until firm
- Sliced cucumber
- Avocado, sliced
- Seaweed
- Brown rice (cooked in rice cooker, cooled)
- Toasted sesame seeds
DIRECTIONS
- Cover your mat in plastic wrap to keep it clean and to make rolling the sushi easier.
- Place seaweed on the mat, cover with rice (can dampen fingers in water to prevent rice sticking to your fingers), sprinkle with toasted sesame seeds
- Brush with Secret Sauce, place sweet potato, cucumber and avocado in horizontal line on seaweed, brush again with Secret Sauce
- Roll sushi. For uniform pieces slice in half, then line up one above the other and slice in half again, and then one more time. Make sure you knife is sharp and dip in hot water.
- Top with special spicy mayo sauce and more secret weapon sauce, a lot or a little.
Credit: My Family Dish