This unique take on potato salad showcases the nutritious sweet potato, contrasted by the deep, bold flavours of sushi. Feel free to peel, dice and roast the sweet potato if you don’t want to use the BBQ.
225 grams sugar snap peas, trimmed and blanched in boiling water
6 sheets nori, torn for garnish
1 teaspoon black sesame seeds, for garnish
1/4 teaspoon wasabi powder
1/2 teaspoon grated ginger
1/4 cup rice wine vinegar
2 tablespoons tamari soy
1 tablespoons toasted sesame oil
1/2 teaspoon Japanese pepper or cracked peppercorns
Preheat BBQ on medium-high setting. Bake sweet potatoes, whole, turning to prevent burning, until tender, about 25-30 minutes. For final five minutes, grill green onions, over medium-low setting, just until lightly charred. Remove onions, chop and set aside.
Meanwhile, in a small bowl, whisk together wasabi, ginger, rice wine vinegar, soy, sesame oil and pepper. Set aside.
Remove sweet potatoes when fork tender, cut in half to let steam evaporate and let cool for five minutes. While still warm, remove peel and cut into chunks.
While potatoes are still warm, drizzle with dressing and toss to coat. Add the blanched sugar snap peas and chopped grilled onions. Toss to blend. Sprinkle with nori leaves and black sesame seeds for garnish, if desired, and serve.