Isadora Lassance, also known as Izzy, is the passionate recipe developer, photographer, and writer behind the blog She Likes Food (shelikesfood.com). Lassance loves to get creative with vegetarian recipes, like this one, that use whole foods.
Sweet Potato Sushi
- 1 cup brown or white rice
- 1 sweet potato, peeled and cut into 1/2-inch dice (2 heaping cups)
- 1/2 tsp. olive oil
- 1/4 tsp. salt
- 1/8 tsp. freshly ground black pepper
- 1 avocado, sliced
- 1/2 cucumber, seeded and cut into 1-inch matchsticks (1 cup)
- 1 small carrot, cut into 1-inch matchsticks (1 cup)
- 1 cup 1-inch-long strips roasted seaweed
- 4 tsp. toasted sesame seeds
- Wasabi paste, to taste, optional
- Pickled ginger, to taste, optional
- 11/2 tsp. grated fresh ginger
- 1 large clove garlic, grated
- 3 Tbs. tamari or soy sauce
- 21/2 tsp. pure maple syrup or honey
- 2 tsp. rice wine vinegar
- Hot chile sauce, to taste
- 1/4 cup plus 2 Tbs. olive oil
1 | Preheat oven to 375°F.
2 | To make Sweet Potato Sushi: Cook rice according to package directions. Place sweet potato on large cookie sheet, toss with oil, and sprinkle with salt and pepper. Roast sweet potatoes 30 to 35 minutes,
until tender and starting to brown.
3 | To make Dressing: Whisk together ginger, garlic, tamari, maple syrup, rice wine vinegar, chile sauce, and 3 Tbs. water in small bowl. Slowly whisk in oil.
4 | Fill each of four bowls with 1 cup rice, 1/3 cup roasted sweet potatoes, one-quarter of avocado, 1/4 cup each cucumber, carrot, and seaweed strips. Top each with 1 tsp. sesame seeds. Drizzle with Dressing, and top with wasabi paste and pickled ginger, if using.
- Calories: 455
- Carbohydrate Content: 62 g
- Fat Content: 20 g
- Fiber Content: 10 g
- Protein Content: 9 g
- Saturated Fat Content: 2 g
- Sodium Content: 491 mg
- Sugar Content: 5 g