I think sushi might be like pizza. Anything you put on it tastes good. At least that's been my experience as of late as I've been craving the salty, crunchy, 'mineral-licious' taste of nori.
I like to serve nori rolls with a variety of fresh vegetables. In addition to the standby avocado and cucumber, I also like to cut up red peppers, carrots, scallions, cilantro - and if I'm feeling adventurous some roasted sweet potatoes! I suggest putting out a plate with all the toppings and letting everyone make their own.
My recipe requires minimal cooking and is perfect for those who love to chop! It's also great for those who struggle to roll perfect sushi rolls.
Note: Most nori sold in the store is already toasted. I suggest buying untoasted nori (Emerald Cove sells this) and doing it yourself. I think you'll find it to taste much better.
1 tbsp olive oil
1 sweet potato, cut into wedges
2 sheets untoasted nori sheets
1 cup cooked short grain brown rice
2 tbsp brown rice vinegar
2 tbsp toasted sesame seeds
1 carrot, cut in matchsticks
1 cucumber, cored, peeled and cut in matchsticks
1 red pepper, cored and sliced
1 avocado, sliced
2 scallions, sliced
few sprigs of cilantro, chopped
pickled ginger (optional)
Coat a cast iron or heavy bottomed pan with olive oil. Cook sweet potatoes for about 10-15 minutes until soft.
While sweet potatoes are cooking, briefly pass each sheet of nori over a gas flame until it turns bright green. Cut each nori sheet into four quarters. Mix cooked brown rice in a bowl with vinegar and sesame seeds.
Top nori sheet with vinegared rice and choice of vegetable toppings. Enjoy!