Sushi Bowl with Sweet Potato

Cook rice according to package instructions. (This could also be done ahead of time and then reheated.)

Preheat oven to 375 F and line a baking sheet with tin foil or parchment paper.

Peel sweet potato and slice into pieces that are 1/4 to 1/2 inch thick (see photo above). Toss the slices in a Ziploc bag with 2 tablespoons of soy sauce and seal the bag. Lay the bag flat and let the potatoes marinate 5-10 minutes, turning once or twice to get the soy sauce all over. Spread the potato slices out on the baking sheet, pouring any soy sauce left in the Ziploc over the top, and bake for 15 minutes, until tender.

While the sweet potato is roasting, blend or whisk together all sauce ingredients in a small bowl. I used an immersion blender.

When sweet potatoes are done remove them from the oven and lower the oven temperature to 350 F.

Put sheets of nori on a baking tray and toast them at 350 F for a few minutes, until fragrant. (I like to do this in my toaster oven, but you could also do it just after the sweet potato.) Chop or crumble the toasted nori into small pieces. Still at 350 F, toast sesame seeds for several minutes until golden brown and fragrant.

When rice is done, mix it with about half the sauce, a quarter of the nori crumbles and a quarter of the green onions.

In bowls, layer the rice and napa cabbage and arrange the avocado, radishes, and sweet potato on top. Top with additional nori, green onions, sesame seeds and sauce.

Enjoy with green tea!

Tastes best on the first day made.