March 31, 2016 by Virginia
This one is by far among my favorite of recipes! Great to enjoy whether you’re vegan or not, and insanely simple to make. I love eating rice, so I always have some in the fridge – so this recipe is definitely ideal for me. I’ve always loved sushi – the boyfriend has always hated it. But he completely fell in love with his first bite and now this is our favorite meal to have on weekends. It maybe a bit time-consuming, but it makes A LOT of sushi, enough for two meals, making this recipe in particular, a keeper!
- 1 cup cooked white or brown rice
- 2 tbsp seasoned rice vinegar
- 1 avocado (optional)
- Tempura sweet potato
- 4 nori sheets
- Bamboo mat (optional)
- 1 medium sweet potato peeled and sliced
- 1/2 cup flour
- 1/2 cup unsweetened almond milk
- 1/4 cup sriracha
- 2 tbsp bread crumbs
- Preheat oven to 450 degrees F and then peel and slice your sweet potato into long thin strips. If you need to cut into shorter pieces, that’s fine too, so long as they’re nice and thin (similar to fries).
- Take your flour, almond milk and sriracha and whisk together in a bowl well until smooth. Dip each sweet potato strip into the batter and tap off any excess on the side of the bowl.
- Place each coated piece onto a sheet of parchment paper.
- Sprinkle with bread crumbs. Place your tray of battered sweet potato on the top or middle rack of your oven and cook 30-40 min, or until toasted to your preference (we like ours crunchy!).
- Mix your cooked rice with the seasoned rice vinegar and set aside.
- Take your nori sheet and place shiny side down on your bamboo mat, if you have one and cover 3/4 of the sheet with a layer of rice. Place a few pieces of your tempura and avocado in the middle. If you like to, you can also place long strips of sliced cucumber or carrot. Roll the nori sheet over the filling and tighten the sushi mat around it as you roll. Wet the end of your nori sheet with a bit of water to make it sticky and roll the nori the rest of the way until you have your sushi roll.
- Set aside and repeat with remaining sheets, tempura, avocado and rice.
- Once you are finished rolling, cut the sushi about 3/4 inch thick, sprinkle with sesame seeds and serve with wasabi and/or soy sauce.
NOTE: *Don’t have avocado on hand? Use another creamy substance such as hummus. *In place of your sweet potato, you could also use regular potato, squash, or even pumpkin. *Like spiciness? Use some extra sriracha to drizzle on your sweet potato and fillings before you roll.
I hope you enjoy this recipe as much as we did!