I love sweet potatoes: baked, mashed, sautéed, grilled, or deep fried. I just discovered that they also make a delicious stuffing for inari sushi.
Taking a western approach, I sauté the sweet potatoes in olive oil with
a little garlic. The sweet potatoes give the inari sushi a unique
flavor that works equally well as a snack or a party appetizer.
Yield: 4 servings
Time: 15 minutes
Ingredients
2 sweet potatoes, medium sized, washed, peeled, finely chopped
1 small yellow onion, washed, peeled, finely sliced
2 garlic cloves, peeled, mashed, finely chopped
1 can inari sushi, 20-24 pieces
2 cups cooked rice, preferably Japanese white rice or organic brown rice
Olive oil
Sea salt and pepper
Sauté
the sweet potatoes, onions, and garlic in the olive oil, seasoned with
sea salt and pepper, until lightly browned, about 5 minutes. Mix
together with the cooked rice.
When you open the can of inari
sushi, you'll find two dozen flattened tofu wrappers. Use your fingers
to carefully open each one. Spoon in the sweet potato-rice mixture,
being careful not to tear the tofu skin.
Serve at room temperature or warmed in a 250 degree oven for 10 minutes.
-Recipe courtesy of David Latt
- Recipe by David Latt