-
1
Cook rice according to package instructions.
-
2
(This could also be done ahead of time and then reheated.)
-
3
Preheat oven to 375 F and line a baking sheet with tin foil or parchment paper.
-
4
Peel sweet potato and slice into pieces that are 1/4 to 1/2 inch thick (see photo above).
-
5
Toss the slices in a Ziploc bag with 2 tablespoons of soy sauce and seal the bag.
-
6
Lay the bag flat and let the potatoes marinate 5-10 minutes, turning once or twice to get the soy sauce all over.
-
7
Spread the potato slices out on the baking sheet, pouring any soy sauce left in the Ziploc over the top, and bake for 15 minutes, until tender.
-
8
While the sweet potato is roasting, blend or whisk together all sauce ingredients in a small bowl.
-
9
I used an immersion blender.
-
10
When sweet potatoes are done remove them from the oven and lower the oven temperature to 350 F.
-
11
Put sheets of nori on a baking tray and toast them at 350 F for a few minutes, until fragrant.
-
12
(I like to do this in my toaster oven, but you could also do it just after the sweet potato.)
-
13
Chop or crumble the toasted nori into small pieces.
-
14
Still at 350 F, toast sesame seeds for several minutes until golden brown and fragrant.
-
15
When rice is done, mix it with about half the sauce, a quarter of the nori crumbles and a quarter of the green onions.
-
16
In bowls, layer the rice and napa cabbage and arrange the avocado, radishes, and sweet potato on top.
-
17
Top with additional nori, green onions, sesame seeds and sauce.
-
18
Enjoy with green tea!
-
19
Tastes best on the first day made.
