Purple Sweet Potato Sushi 紫薯寿司

The other day my friend Yan Leng sent me a picture of purple sushi which added purple sweet potato into sushi rice as to make it look purple. It look so pretty with purple, so once i gotten the purple sweet potato, immediately made these Purple sweet potato sushi for lunch.

The fillings

Add mashed purple sweet potato into ready sushi rice

But once purple sweet potato mix with vinegar, the colour will change to lighter and slightly change to pink purple.

Assemble

Purple Sweet Potato Sushi 紫薯寿司

2 cups of uncooked sushi rice

3 cups of water (I use the same rice cup to measure)

3-4tbsp Japanese vinegar

2tbsp fine granulated sugar

1/2tsp salt

150g mashed purple sweet potato

Nori seaweed

Ham, cut into pencil-size strips

Carrot, cut into pencil-size strips, poach in hot water for 5mins

2-egg omelet made with 1/2tsp sugar,1tsp mirin and 1/4tspsalt, cut into pencil-size strips

Japanese cucumbers, cut into pencil-size strips

Japanese mayonnaise

Chicken floss

To make purple sweet potato sushi rice

1. Wash the rice and rinse thoroughly.

2. Place rice and water in a rice cooker and set until cooked.

3. Meanwhile, mix together the rice vinegar, sugar and salt in a small mixing bowl, stir to mix well

4. Put the cooked rice into a large mixing bowl or use the same rice cooker, pour the vinegar sauce over the hot rice and fold it well (do not stir but just gently fold) .

5. Add in mashed purple sweet potato, fold to mix well.

To assemble purple sweet potato sushi

1. Cover the bamboo rolling mat with cling film.

2. Prepare a bowl of drinking water as to wet your hands so the rice won’t stick to your hands.

3. Place one sheet of nori seaweed on a bamboo rolling mat - make sure the shiny side is facing down. Cover the seaweed with prepared purple sweet potato sushi rice (don't stuff too much on, time to time wet your hands with water) - leave 1/2 inch of the seaweed bare at the bottom.

4. Place carrot, cucumber, ham, egg, chicken floss and spread mayonnaise length-ways on the rice and place closest to you.

5. Using the bamboo rolling mat, begin to tightly roll the sushi into log style. Start at the side nearest to you, and roll away from you. When the sushi is completely rolled, use the rolling mat to squeeze the sushi so it does not unroll when you are trying to cut it.

6. Using a very sharp knife, wet the knife with water, slice according to the thickness you like your sushi.

Recipe by Sonia a.k.a Nasi Lemak Lover