Cherry Blossom Sushi

Method

1. Cook sushi rice according to the instructions on the packet. Mix through a few teaspoons of sushi vinegar for slight tangy flavour.
2. Boil whole purple sweet potato for approximately 25 minutes or until soft when pierced. Add the edamame beans during the last 1–2 minutes of cooking. Remove, peel the sweet potato and slice into 2.5 cm thick half-moons.
3. Whisk the egg and cook in a frying pan on medium heat to thin omelette (1-2mins each side). Cool and slice into 1cm strips. Slice the fish, radish and sweet potato into 2 cm x 1 cm thick strips. Slice the carrot, cucumber and half the avocado lengthwise into smaller 1 cm thick strips.
4. If desired, cover the bamboo sushi mat with cling wrap for easier cleaning. Prepare sushi rolls according to instructions on nori packet (fillings can be mixed and matched for flavour/colour). Squeeze a bead of mayonnaise before rolling.
5. Arrange the sushi pieces on a plate to resemble cherry blossom flowers (5 pieces per flower). Garnish with edamame beans, sprouts, avocado wedges and a sprinkle of sesame seeds. Serve with soy sauce and/or wasabi.
6. Tips• Substitute fillings with any fresh vegetables that can be cut into thin strips for rolling.• Use even rice thickness.• Keep rolls tight without overfilling.• Clean knife with water in between cuts = clean cuts.