Editor's Note: Emma Rogers and Tyson Bird are senior journalism majors who write "Dinner for 2ish" for the Daily News. Their views do not necessarily agree with those of the paper.
We started cooking together in the summer of 2015 and have planned and cooked a dinner every week since. Our recipes are often inspired by the New York Times’ cooking website but are adapted to fit Muncie availability and a college budget.
Sushi is not expensive to make, it just requires a little prep work. This recipe for sweet potato, crab and cream cheese rolls is about as good as you can find in a restaurant. Plus, you can impress your friends by saying you made sushi!
Sweet potato roll
- Sushi rice (sometimes labeled "short grain rice"), we found this at Meijer on a bottom shelf
- Seasoned rice vinegar
- Nori (seaweed wrapper)
- Sweet potato
- Cream cheese
- Crab meat (we used imitation)
- Cook the rice according to package directions. Short-grain rice cooks differently than regular rice so be sure to look at the instructions.
- Place the rice in a big bowl and stir it to cool down. As you stir, sprinkle seasoned rice vinegar over the rice. It should be cooler than room temperature and very sticky.
- Lay down a piece of plastic wrap on your work surface. This will prevent sticking and help with rolling.
- Place a sheet of nori down and press rice onto it. Make an even layer that goes almost to every edge.
- Carefully flip the nori/rice sheet over so you are again looking at plain nori.
- Layer the ingredients on one edge. Using the plastic wrap, begin to roll the nori, rice and toppings up.
- Once you have a tight roll, dip a knife in water and use it to cut the roll into pieces.
- Serve with soy sauce and wasabi paste.