Ingredients
2 teaspoons toasted sesame oil
1 teaspoon freshly grated ginger
1 teaspoon maple syrup
1 tablespoon plain yogurt
1 tablespoon white miso
1 large clove of garlic, minced
2 tablespoons unseasoned rice vinegar
1 large sweet potato, preferably long with an even circumference
1/4 teaspoon salt, plus more to taste
1 13.6 ounce can unsweetened light coconut milk
1 cup forbidden black rice, unrinsed
Step by step
Place the forbidden black rice and coconut milk in a medium saucepan and bring to a boil over medium heat. Reduce the heat to a simmer. Cover and simmer for 30 minutes. Remove the pan from the heat and let rest for 5 minutes before fluffing with a fork. Chill the rice for 20-30 minutes until cool enough to the touch.
Preheat the KitchenAid® Gas Convection Slide-In Range to 400°F.
Attach the KitchenAid® Vegetable Sheet Cutter Attachment to the power hub of the KitchenAid® Stand Mixer.
Trim the ends of the sweet potatoes to fit the Vegetable Sheet Cutter Attachment and place on the Food Holder. Insert the food skewer 2″ into the sweet potato to keep it in place.
Insert the Thin Blade into the Vegetable Sheet Cutter Attachment and release the lever. Switch the Stand Mixer to the Stir setting, release the blade from the lock, then cut all the sweet potato sheets, discarding the first sheet that is just skin. Cut the sheets into 8-10″ lengths.
Place the sweet potato sheets on a baking sheet, overlapping to fit, and bake for 4-6 minutes, until just tender. Tip: use parchment paper for easy clean up. Remove from the Gas Convection Slide-In Range and let cool for 10-15 minutes.
Meanwhile, combine the rice vinegar, garlic, white miso, yogurt, maple syrup, ginger, and sesame oil in a mixing bowl and whisk to combine. Chill until ready to serve.
Once cool, grab 1/4 cup of rice and form it into a cylinder with your hand. Place on one end of a sweet potato sheet and roll up tightly, being careful not to tear the sweet potato. If the rice falls out, don’t worry, you can press more rice into the open ends to fill the roll.
Serve with the ginger miso dip.