Vegetarian Sushi recipe
Not all sushi rolls must have seafood inside; many do not, in fact. This recipe uses cooked sweet potatoes, which impart a sweet, creamy quality, and raw cucumbers, which give a contracting crispness to the rolls. Use white or black sesame seeds for an elegant finishing touch.
Directions:
In a large mixing bowl, combine the rice vinegar with the sesame oil. Add the cucumber strips, stirring gently, and allow to marinate for about 4 hours. Remove from the marinade and drain.
With a blender, whip the sweet potatoes until they are smooth and creamy.
Roll up from the outside and dampen the edge to seal (the rice will be on the outside of the roll).
Allow to chill for at least 3 hours before slicing. Slice with a damp knife into half-inch thick slices. Serve cold.