This sweet potato sushi by @WellAndFull is way better than take out and is easier to make than you think! She fills it with some of her favorite things like U.S.-Grown brown rice, spicy kale and roasted sweet potatoes for a filling vegan and gluten free meal.
Find other recipes using U.S.-Grown rice here!
- 1 1/ 2 cups U.S.-Grown short-grain brown rice
- 3 cups water
- Pinch sea salt
- 1 medium sweet potato
- Drizzle of avocado oil
- 1/ 4 teaspoon salt
- 1 pinch black pepper
- 1 1/ 2 cups baby or lacinato kale
- 1 tablespoon vegan mayonnaise
- 1/ 2 tablespoon sriracha
- Black or white sesame seeds
- 4-5 Nori sheets
Add the rice, salt, and water to a pot. Bring to a boil, then reduce to a simmer for about 45-50 minutes, or until the rice is tender. Let the rice cool before making the sushi rolls.
Preheat your oven to 425 degrees F.
While the rice is cooking, peel the sweet potato, then cut into fry-shaped pieces, about 1/4-1/2 inch in width and 3-4 inches in length.
Toss the sweet potato slices with a small drizzle of avocado oil, salt, and pepper.
On a baking sheet lined with parchment paper, bake your sweet potato in the oven for about 25 minutes, or until tender when pierced with a fork.
While the sweet potato is roasting and the rice is cooking, make the spicy kale.
Chop your kale into small pieces. In a bowl, toss with the vegan mayo and sriracha. Stir well until all kale is evenly coated.
Building the Sushi Rolls
Place your sheet of nori down on a cutting board, shiny side down. Add on about 3/4 of a cup of the cooled brown rice on the middle part of the sheet.
Add on a layer of kale in the middle of the brown rice, then add on 6-7 pieces of the sweet potato.
Dip your finger in water, and wet the top edge of the nori sheet. This will help the nori stick together when you roll it.
Roll your sushi roll as tightly as you can. You can use a sushi mat if you'd like, but it can also be done without one!
When your sushi is rolled, let it rest for about 5-10 minutes so that the nori can stick together.
Repeat the above steps until you are out of your ingredients. Note that you may have some rice left over.
Now it's time to cut the sushi into slices. First, get a tall glass and fill it with water. Quickly dunk the sharpest knife you have in the water, then slice the sushi. (You can slice it with a dry knife, but in my experience I've found that the water greatly helps!)
When all the sushi is cut, garnish with sesame seeds and microgreens.