2 pounds sweet potatoes, peeled and cut into large chunks
1/2 teaspoon salt
1 avocado, pitted, peeled, and sliced or diced
1 Persian- or Asian-style cucumber, thinly sliced, or 1/2 regular cucumber, peeled, halved lengthwise, and thinly sliced
4 scallions, sliced
1 bell pepper, cut into bite-sized sticks
1 tablespoon sesame seeds, toasted
Directions
In a small bowl, combine cooking wine, soy sauce, honey, sesame oil, garlic powder, ginger, crushed red pepper, and 1/2 teaspoon of the salt.
Transfer 1/2 cup of the mixture to a resealable bag, put in the refrigerator for as long as overnight (bring to room temperature before proceeding). Set aside the remaining sauce mixture.
In the bowl of a food processor, pulse the sweet potatoes to small, rice-sized pieces.
In a large nonstick skillet over medium-high heat, warm the cooking oil. Add the sweet potatoes and remaining 1/2 teaspoon of salt and cook, stirring occasionally, until the sweet potatoes are tender but not mushy, 6 to 8 minutes. Transfer the sweet potato “rice” to serving bowls.
Add the avocado, cucumber, scallions, and bell pepper. Sprinkle on the sesame seeds and drizzle with the pan juices and/or some of the reserved sauce. Serve the remaining sauce at the table.
(Mirin, also known as Japanese cooking wine or rice cooking wine, is available in the Asian or ethnic section of most supermarkets.)
