- 2 cups sushi rice
- 2 cups water, plus extra for rinsing
- ¼ cup rice wine vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 smoked lake whitefish fillets, flaked
- 1 package nori
- 1 sweet potato, sliced into thin strips
- 2 tablespoons maple syrup
- 1 apple, peeled and sliced into thin strips
- chives, to taste
- Extras: soy sauce or tamari, pickled ginger, wasabi, sesame seeds, sriracha mayonnaise
Materials: ice cold water, bamboo sushi mat, sharp knife
- Place rice in bowl and cover with water, swirling the rice. Pour off and repeat 2 times to remove excess starch.
- In a large pot, bring the water to a boil. Add rice. After 2 to 3 minutes, place on low heat and let simmer for 10 to 15 minutes. Stir to prevent rice from sticking to pot. Add extra water as needed.
- Prepare sushi vinegar by mixing rice vinegar, sugar and salt in saucepan over low heat until sugar dissolves. Let cool.
- Pour vinegar mixture over the cooked rice, gently folding to incorporate. Keep warm.
- In a pot, boil sweet potato strips in water. Cook until soft, about 8 minutes. Drain water. Let cool in bowl. Add maple syrup and gently toss to coat the potatoes.
- Place a sushi mat on a clean cutting board with the slats running horizontally. Place a nori sheet, shiny-side down on the mat.
- Use wet hands or wooden spoon to spread a thin layer of rice evenly over the nori sheet, leaving a narrow border along the furthest edge from you.
- Arrange the fish, strips of apples and sweet potatoes, and chives across the center of the rice. Do not overstuff!
- Pick up the edge of the mat closest to you and gently begin to roll the mat toward the far end, using forefingers to keep fillings in place and pull the mat back.
- Wet the narrow rice-free border and seal like envelope.
- Gently squeeze the mat to tighten the sushi roll.
- Use a wet, sharp knife to cut into 1-inch pieces.
- Arrange on a platter and serve with pickled ginger, soy sauce (or tamari), wasabi, extra chives, sesame seeds and/or sriracha mayonnaise.