Super Tasty Vegan Sushi Balls

Steps

1. 1Cook the sweet potato. Preheat the oven to 190ºC (375ºF) bake function. Slice the sweet potato into bite-sized chunks, roll in olive oil, then place on an oven tray. Place in the oven and cook for 20 minutes until tender. Complete steps 2 and 3 while the sweet potato cooks.
2. 2Make the sushi rice. Pour the rice into a large microwave-safe bowl and add the water. Place the bowl uncovered in the microwave and cook on high for 12 minutes, then check and cook for another 2 minutes if the water hasn't absorbed (note this is for cooking 1 batch - if cooking 2 batches cook for 20 minutes). Remove from the microwave and place to one side. In a small bowl mix the vinegar, sugar and salt. Pour over the rice and mix through. Allow the rice to cool for ten minutes (ideally, it should stop steaming), then use it in the sushi balls.
3. 3Prep the other ingredients. Finely slice the green leaves of the spring onion/scallion. Crumble or finely chop the nori sheet.
4. 4Assemble the sushi balls. Once the sushi rice has cooled enough for you to handle it, add the spring onion/scallion, nori and hoisin sauce to the bowl. Gently mix.
5. 5Place a bowl of water next to you and wet your hands. Using a 15ml tablespoon, scoop up the rice and shape it into a small golf ball, then place it on a plate. Wet your hands and repeat until you have made all the rice balls.
6. 6Scoop the sweet potato out of the skin using a 1/2 teaspoon measure. Gently push 1/2 a teaspoon of cooked sweet potato into each rice ball, pinch the rice back together and gently roll it back into shape. Repeat until you have added sweet potato to each ball, wet your hands as needed to make the rice easier to work.
7. 7Place the sesame seeds into a bowl. Gently sprinkle the sesame seeds over the rice balls or roll the balls through the seeds for a heavier layer.
8. 8Serve. Arrange on a plate and enjoy! We love serving these with soy dipping sauce.
9. 9Make ahead option: You can make these the night before if you want to take them to work. Make sure you store them in an airtight container or wrap them in cling film before storing in the fridge. These are best if eaten within 24 hours.