Sushi rolls are just as at home on an elegant entertaining spread as they are in a lunchbox. Wherever you're eating them, this recipe gives a spin on tradition by replacing soy sauce with a tangy miso-based dipping sauce.
Miso dipping sauce
- 1 tbsp miso paste
- 2 tbsp tamari
- 1 tbsp rice vinegar
- 1 tbsp honey
- 2 tsp fresh ginger, grated
- 1 tbsp sesame oil
- ½ avocado, thinly sliced
- ½ sweet potato, cut into matchsticks, tossed in olive oil and roasted
- ½ cucumber, thinly julienned
- ¼ cup carrots, thinly julienned
- 2 cups sushi rice, cooked
- 4 nori sheets
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Mix all dressing ingredients together and set aside.
2. Lay a sushi rolling mat on a clean work surface. Place a piece of plastic wrap on top.
3. Lay the nori sheet down on top of the plastic sheet, shiny side down, with the longest edge facing you.
4. Get your fingertips wet, and spoon sushi rice onto nori and spread into a thin, even layer, avoiding the very edges of the nori.
5. Add avocado pieces, sweet potato, cucumber and carrots to the bottom third of the nori sheet nearest you.
Using your finger, spread a bit of water along the edge of the nori, and then tightly roll the nori away from you, squeezing to make sure it is tight.
6. Cut roll into thick slices.
7. Serve with miso dipping sauce.