Instructions: 8 SERVINGS DAIRY-FREE

Since cooked rice is always on hand in Steven Sea gals kitchen, chef Tiffany Browns sushi is a natural choice for last-minute lunches and spur-o f-the-moment entertaining.

In medium mixing bowl, combine rice vinegar and sesame oil. Add cucumber strips, stir carefully, and let marinate for 3 to 4 hours. Remove from marinade and drain briefly.

With hand mixer or blender, whip sweet potatoes until smooth and creamy.

To prepare sushi: Lay a piece of plastic wrap on a flat surface. Place 1/2 cup of rice on plastic wrap and press our to the size of a sheet of non. Place a sheet of non on top of rice, and then spread 1/4 cup whipped sweet potatoes on non; sprinkle with sesame seeds. Arrange 1/4 cup cucumber strips in center.

Leaving plastic wrap in place, roll up from the outside and dampen edge to seal (rice will be on the outside of the roll). Let chill for several hours before slicing.

Slice with a damp knife into 1/2-inch-thick slices and arrange on a serving platter. Serve cold.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.