Sushi Stacks with Sweet Potato, Avocado, and Pickled Daikon
 
Prep time
Cook time
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Simplify sushi night with these sushi stacks! Use your favorite sushi ingredients, or try these for a delicious dinner.
Author:
Recipe type: Entree
Cuisine: Japanese
Serves: 4
Ingredients
  • 1 cup sushi rice
  • 1¾ cups water
  • ¼ cup rice vinegar
  • ½ tsp. salt
  • 2 T. agave
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  • ½ cup grated daikon radish
  • ⅔ cup rice vinegar
  • ¼ tsp. salt
  • 1 tsp. agave
  • 1 slice of fresh or pickled ginger
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  • 4 sheets nori paper, cut into smaller squares
  • 2 cups cooked & cubed sweet potato
  • 2 cups cubed avocado
  • Sesame seeds for sprinkling
  • Pickled ginger, tamari/soy sauce, wasabi for serving
Instructions
  1. Rinse rice to remove excess starch. Combine rice and water in a medium pot and bring to a boil. Cover and reduce heat to low. After 20 minutes, remove rice from heat. In a small cup or bowl, whisk together the rice vinegar, salt, and agave until dissolved. Pour mixture into the warm rice and stir. Allow rice to cool and become sticky.
  2. In a small cup or bowl, combine the grated daikon, rice vinegar, salt, agave, and ginger slice. Let marinate while you prepare the rest of the dish, at least 5 minutes.
  3. Plate your nori papers, then place your ring mold in the center of the paper. Spoon about 2 heaping Tablespoons of rice into the ring and, using wet fingertips, press the rice firmly into the bottom of the mold. Next add a layer of avocado, then a layer of sweet potato, making sure to press down on the layers. Finally, drain the daikon and press it between paper towels to remove excess moisture. Spread a thin layer of the pickled daikon on top of the sweet potato and sprinkle it with sesame seeds.
  4. Gently lift and remove the ring mold, then serve your sushi stack with pickled ginger, tamari/soy sauce, and wasabi, if desired.
  5. Enjoy!
Recipe by Daily Dose of Greens at https://dailydoseofgreens.com/2015/10/23/sushi-stacks-with-sweet-potato-avocado-and-pickled-daikon/