3/4 lb sweet potatoes, peeled and cut into 1/4-inch thick rounds
1 tbsp sweet white miso paste
1/2 cup sushi rice, uncooked
3/4 cup water
1 tbsp mirin
1/2 tbsp rice vinegar
2 green onions, thinly sliced, white and green parts separated
1/2 lb cabbage, core removed and thinly sliced
1/4 cup sweet chili sauce
2 tbsp mayonnaise
1/2 tbsp rice vinegar
2 clove black garlic, peeled and finely chopped
1 tsp furikake
Place an oven rack in the center of the oven, then preheat to 450°F. Heat a small pot of water to boiling on high. Line a sheet pan with aluminum foil. Wash and dry the fresh produce. In a large bowl, whisk together the miso paste and olive oil until smooth. Add the sliced sweet potatoes; season with salt and pepper. Toss to coat. Transfer to the sheet pan and arrange in an even layer. Roast 18 to 20 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.
While the sweet potatoes roast, thoroughly rinse the rice under cold water. In a small saucepan, combine the rinsed rice, a big pinch of salt, and water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork. Stir in the mirin and half the vinegar. Cover to keep warm.
While the rice cooks, carefully add the eggs to the pot of boiling water and cook 6 to 7 minutes. Drain and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs; season with salt and pepper.
In a large bowl, combine the sliced cabbage, sliced white bottoms of the scallions, sweet chili sauce, and a drizzle of olive oil; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.
While the slaw marinates, in a bowl, combine the chopped garlic, mayonnaise, remaining vinegar, and a drizzle of olive oil. Season with salt and pepper to taste. Serve the cooked rice topped with the roasted sweet potatoes, slaw, and soft-boiled eggs. Garnish with the furikake and sliced green tops of the scallions. Serve with the seasoned mayonnaise on the side. Enjoy!