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Sweet Potato Brown Rice Sushi
Recipe Intro From wellandfull

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!

Recipe

Prep time 15mins
Cook time 1hr
Yield: Serves or Makes 4-5 servings
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Sushi Rice

ingredients

  • 11/2 cups U.S.-Grown short-grain brown rice
  • 3 cups water
  • Pinch sea salt

Sweet Potatoes

ingredients

  • 1 medium sweet potato
  • Drizzle of avocado oil
  • 1/4 teaspoon salt
  • 1 pinch black pepper

Spicy Kale

ingredients

  • 11/2 cups baby or lacinato kale
  • 1 tablespoon vegan mayonnaise
  • 1/2 tablespoon sriracha

Sushi Roll

ingredients

  • Black or white sesame seeds
  • Microgreens
  • 4-5 Nori sheets

Sushi Rice

Method

  • Step 1

    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.

Sweet Potatoes

Method

  • Step 1

    Preheat your oven to 425 degrees F.

  • Step 2

    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.

  • Step 3

    Toss the sweet potato slices with a small drizzle of avocado oil, salt, and pepper.

  • Step 4

    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.

Spicy Kale

Method

  • Step 1

    While the sweet potato is roasting and the rice is cooking, make the spicy kale.

  • Step 2

    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

Method

  • Step 1

    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.

  • Step 2

    Add on a layer of kale in the middle of the brown rice, then add on 6-7 pieces of the sweet potato.

  • Step 3

    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.

  • Step 4

    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!

  • Step 5

    When your sushi is rolled, let it rest for about 5-10 minutes so that the nori can stick together.

  • Step 6

    Repeat the above steps until you are out of your ingredients. Note that you may have some rice left over.

  • Step 7

    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!)

  • Step 8

    When all the sushi is cut, garnish with sesame seeds and microgreens.