Sushi Bowl with Avocado and Sweet Potato (serves 2)
- 300 gr sushi rice
- 45 ml rice vinegar
- 1.5 tbsp sugar
- 1 avocado
- 2 sweet potatoes
- 2 nori sheets
- sesame seeds
- lemon juice
- some teriyaki or soy sauce to serve
Cook the rice in the rice cooker. I always put the rice with the water in the rice cooker the night before. It results in a softer rice. Peel the sweet potatoes and cut into wedges. Boil the sweet potatoes for about 20 minutes until tender. Meanwhile pour the vinegar and sugar into a pan and warm until the sugar is dissolved.
When your rice is done, remove from the rice cooker into a bowl. Mix with the vinegar and cover it with a clean tea towel, leave it to cool for about 20 minutes.
Slice the avocado length wise and sprinkle some lemon juice over the avocado. This prevents discolouring. Also add a dash of pepper.
Place the rice on a plate with cooled slightly and arrange the sweet potatoes and avocado on top. Sprinkle with some cut up nori and sesame seeds. To prevent your sauce draining your rice, just serve it on the side.