Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1–2 tbsp olive oil
- 3 tbsp vegan mayo
- 2 tsp chili sauce (sriracha or korean)
- 1 bunch (9 stalks) kale
- 1.5 tbsp liquid aminos
- 1.5 tbsp sesame oil
- 1 package nori sheets
- 4–6 servings sushi rice (calrose works well too), according to package directions
- 2 tbsp rice vinegar
- 2 tbsp purple sweet potato powder
- 1 tbsp sugar (opt.)
Instructions
- Preheat your oven to 475 degrees
- Peel and dice your sweet potato, then place on a baking sheet, drizzle with olive oil and roast for about 20 minutes
- Make the rice according to package directions. I make 6 servings worth of rice. First add the water, then add the purple sweet potato powder, rice vinegar, and sugar (if using) and then stir in the rice.
- **NOTE: make sure the purple sweet potato powder is fully disolved before adding rice to avoid clumping
- ** NOTE: I have found warm, sticky rice works the best for rolling. Place the rice in the freezer to cool down if it is still too hot to touch. I also have a bowl of water to keep my fingers wet while rolling to make it easier (since the rice is so sticky)
- While your rice is cooking, wash and dice/tear your kale leaves from the stems and place in a large bowl. Add the sesame oil and liquid aminos, then massage the leaves of the kale until soft (about 3-5 minutes). Set aside
- Remove your sweet potatoes from the oven and place in a large bowl. Smash slightly with a fork until you have just small chunks of potato left. Add in the vegan mayo and chili sauce, stir to combine
- Slice your avocado into thin strips
- Roll your sushi following this video:
- **NOTE: Don’t overstuff your rolls or they will be very hard to roll
- Slice your sushi into 1-inch pieces, making sure you use a sharp knife (as seen in the video)
- Garnish with hemp seeds and serve with liquid aminos/tamari dipping sauce and more chili sauce if desired
Notes
** recipe inspired from Sarah over at Well and Full
- Prep Time: 20 minutes
- Additional Time: 0 hours
- Cook Time: 20 minutes
- Category: Recipes
- Cuisine: American
Nutrition
- Serving Size: 4 people