• Natalya Fisher

Vegan Spicy Sweet Potato Sushi Hamantaschen's

Vegan

Can be made Gluten Free by using Gluten Free Soy Sauce

Vegan Spicy Sweet Potato Sushi Hamantaschen's

w/ avocado, & wasabi mayo

 

My husband is obsessed with sushi! If he could eat one food for the rest of his life.. IT'S SUSHI!

The recipe came about when he asked if we could make sushi this week & he sent me this fried rice rectangular sushi sandwich. So, since Purim is this week I thought why not air-fry the rice & make hamantachens. I have made sushi bowls with "Ahi Tuna" sweet potato so I thought what if I chopped it up & made it the way they make spicy tuna rolls at sushi restaurants.

We are so in love with this recipe & it can be made ANYTIME, doesn't have to be Purim time.

If you are a sushi lover like my husband YOU MUST TRY THIS! And this is a great alternative for people who don't like fish; the sweet potato is the way to go!

I wish I could have people over & host a meal to make these for everyone!

It was a lot of fun & tasted so freakin delicious!

Chag Purim Samaech!


This recipe makes about 12-14

Ingredients:


Sushi Rice:


1 cup Sushi Rice

¼ cup Rice Vinegar

2 tsp Sugar

¼ tsp Sea Salt

1 sheet of Seaweed


Spicy Sweet Potato "Mock Salmon":


1 medium Sweet Potato

¼ cup Rice Vinegar

1 tbsp Soy Sauce

1 tbsp Water

½ tsp Maple Syrup

1 tsp Corn Starch


(I homemade my Wasabi Mayo & Spicy Mayo - Recipe below - but feel free to get store-bought or if your not a spicy sauce person just opt. it out)


Wasabi Mayo:

2 tbsp Vegan Mayo

¼ tsp Wasabi (I used the wasabi from a sushi restaurant)


Spicy Mayo:

¼ cup Vegan Mayo

½ tsp Sriracha


Garnish:

½ an Avocado

½ tsp Sesame Seeds

⅛ tsp Drop of Wasabi Mayo

Drizzle some Sweet Sauce on top

On the side: Ginger, Wasabi & if you want Soy Sauce.


Directions:

  1. Cook the rice according to the package. (Usually sushi rice is 1 cup rice to 1 ¾ water. Boil the water with the rice & then lower the flame to a simmer & cook for 15 minutes. Then turn off the heat. Let the rice sit for 5 minutes & then fluff up with a fork).


  1. While the rice is cooking make the sweet potato. Wash & peel the sweet potato & cut into inch size cubes. Add bowl rice vinegar, soy sauce, water, maple syrup & corn starch. Mix well so that the corn starch is fully dissolved. Place the sweet potato in the bowl & toss to fully coat the sweet potato.

  2. While the rice is cooking make the sweet potato. Wash & peel the sweet potato & cut into inch size cubes. Add bowl rice vinegar, soy sauce, water, maple syrup & corn starch. Mix well so that the corn starch is fully dissolved. Place the sweet potato in the bowl & toss to fully coat the sweet potato.

  3. In a medium pan on a medium heat, add a little oil & place the sweet potato with the sauce. Cover & cook for about 10 minutes while frequently tossing it. The sauce will start to thicken from the starch. Check to see if the sweet potato is a little soft but also has a little bite. Make sure the sweet potato doesn't get too mushy. Then uncover & cook out the liquid & lightly caramelized. Take off the stove & let it cool.


  1. Once the rice is ready make the vinegar & sugar slurry & add pour it into the rice. Then crumble the sheet of seaweed into the rice & mix it all together!

  2. The best way to make the triangle for the hamantaschen shape is to have a small bowl of water near by. The rice gets really sticky & water help make it easier to handle.

  3. Shape the hamantaschens by gathering about 2 ½ tbsp of rice into your head. Press the rice into about a quater inch thick & shape it into a triangle. Then to make it easier for the toppings to fit, I lightly pinched the edges to make a little flat indent in the middle.

  4. To air-fry I place the rice patties onto the tray & lightly spray with a little oi.

  5. Air-fry at 15 minutes at 425 degrees. (** if you don't have an air-fryer the other option is the pan fry them in some oil until golden brown on both sides. Or you can bake them in the oven at 400 degrees for 20 minutes & then flip to cook for another 10 minutes).

  6. While the rice is in the air-frier (or however you are cooking them) start to mince the sweet potato with a knife. You want to finely chop up & mimic the texture of fish.

  7. Then add in the spicy mayo mixture in a bowl with the minced sweet potato.


  1. Once the rice-taschens are ready its time to assemble! Add half a tbsp of the sweet potato mixture on top of each hamantachen.

  2. Then slice the avocado into thin thin slices & cut it again into a thin slice making half inch pieces to go on top. Add the drop of wasabi mayo, sweet sauce, & sesame seed on top. Repeat & then EAT!!!


Serve & Share with Love

 

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