Description
Sweet Potato & Avocado Rolls wrapped in toasted sushi nori sheets with a spicy sriracha tahini sauce. Perfect for a date night meal!
Ingredients
Sushi
- 1 1/2 cups filtered water
- 1 cup organic white sushi rice, or sub brown rice, rinsed
- 2 TBSP rice vinegar
- 1 TBSP pure maple syrup
- pinch of sea salt
Roasted Sweet Potato
- 1 large sweet potato, peeled and sliced into 1” “fries”
Sriracha Tahini Sauce
- ¼ cup tahini
- 1–2 TBSP sriracha
- ¼ cup filtered water + more to thin, as needed
Sweet Potato & Avocado Sushi
- 4 sheets sushi nori
- 1 batch prepared sweet potato “fries”
- 2 avocados, thinly sliced
For Serving
- sesame seeds
- sriracha tahini
- Tamari Lite or coconut aminos
Instructions
- After soaking, heat the saucepan over medium-high and bring the sushi rice and water to a boil. Once it’s boiling, cover the pan with a lid and reduce the heat to medium-low.Allow the rice to simmer until all of the water is completely absorbed and the rice is tender; about 20 minutes. Once the rice is done, remove the pan from the heat and let it sit, covered, for about 10 more minutes.
- Once the rice is cool, transfer it to a large bowl and add the rice vinegar and maple syrup. Mix everything well to combine, completely coating the rice. Cover the bowl and place the rice in the refrigerator until you’re ready to assemble the sushi.
- Preheat the oven to 400°F and line a baking sheet with parchment paper. Arrange the sweet potato fries on the lined pan and spread in an even layer with none touching. Bake them in the oven for 30-40 minutes, until they’re fork tender and lightly browned. Set aside until ready for use.
- To make the spicy tahini dip, add all ingredients to a large mixing bowl and whisk vigorously with a fork to combine. Add more filtered water as needed to reach your desired consistency. Refrigerate until ready for use.
- Time to roll your sushi. Grab the sushi mat and top it with a sheet of nori, shiny side down. Using your hands dipped in water (to avoid sticking), pat a very thin layer of rice all over the nori, making sure it’s not too thick to roll.
- Next, arrange ½ the sliced avocado and a few sweet potato fries in a horizontal line covering the bottom 3/4 of the rice closest to you.
- Start to roll the nori and rice over with your fingers, and once the avocado and sweet potato are covered, roll the mat over to mold and compress the roll. Keep rolling in this fashion until it’s all rolled up. Dab some water onto the ending edge to seal the roll shut. Cut the rolls into 8 individual sushi slices. Repeat until all rice and filling is used up; about 3-4 rolls, depending on how much you stuff them.
- Serve the sushi rolls immediately with spicy tahini dip, Tamari lite or coconut aminos, and sesame seeds.
- Best when fresh, though leftovers will keep for a day or two in an airtight container in the refrigerator.
Notes
Adapted from Eat with Clarity
- Prep Time: 30 mins
- Cook Time: 45 mins
- Category: Dinner, Entree
- Method: Oven-Bake, Stovetop
- Cuisine: Vegan, Gluten-Free, Refined-Sugar-Free