Foodwise, living in Los Angeles has been incredibly inspiring. ¬†From the fresh ingredients to fusions like sushi burritos, and korean tacos¬†to family owned hole in the wall restaurants, LA is a pretty awesome food town.
I love this recipe so much because it combines flavors from my favorite cuisines (Japanese, and Mexican), and it fulfils my desire to declutter. ¬†How you might ask? ¬†Well, my hatred of clutter knows no bounds, it even applies to my fridge and my toiletries. ¬†I get a profound sense of satisfaction when I finish a tube of toothpaste, replace my mascara, or use leftovers/ items in my pantry to make a meal. ¬†This recipe was made from leftovers (sweet potato fries and brown rice), and pantry items (seaweed, cilantro, scallion, tamari, and wasabi). ¬†Very satisfying. ¬†I’m working on it, I promise. ¬†But in the meantime I will use my
terrifying endearing desire to rid myself of all possessions to inspire leftover recipes!
1 sheet nori
4-5 tablespoons cooked brown rice
3-4 leaves cilantro
5-7 baked sweet potato fries
1 slice scallion
1 dash chipotle powder
1/4 lime (optional)
tamari sauce and wasabi paste (for dipping)
Add the brown rice to a sheet of nori, and press it flat into a diagonal (from bottom right to top left). ¬†The position should favor the top left corner. ¬†Add the sweet potatoes, scallion, cilantro, chipotle powder, and a small squeeze of lime. ¬†Fold the bottom right corner of the nori and then wrap the hand roll starting with the bottom left corner and moving towards the top right corner (pictured instructions). ¬†And then presto! ¬†You have a hand roll. Dip in some tamari and enjoy!
Makes 1 handroll