Sweet Potato Brown Rice Sushi
Move over takeout! This easy, vegan sushi is a breeze to make at home and can be customized to your liking.
This recipe comes to us from our friend Sarah Aldrich of @wellandfull in partnership with The FeedFeed and USA Rice.
Prep Time15 min
Cook Time1 hr
Total Time1 hr 15 min
- 1½ cups short grain brown rice
- 3 cups water
- pinch sea salt
- medium sweet potato
- avocado oil, drizzled
- ¼ teaspoon salt
- black pepper
- 1½ cups baby or lacinato kale
- 1 tablespoon vegan mayo
- ½ tablespoon sriracha
Rest of the Roll
- black/white sesame seeds
- 4-5 nori sheets
- 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.
- Preheat your oven to 425 degrees F.
- While the rice is cooking, peel the sweet potato, then cut into fry-shaped pieces, about ¼ -½ inch in width and 3-4 inches in length.
- Toss the sweet potato slices with a small drizzle of avocado oil, salt, and pepper.
- 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.
- While the sweet potato is roasting and the rice is cooking, make the spicy kale.
- 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 Rolls
- Place your sheet of nori down on a cutting board, shiny side down. Add on about ¾ of a cup of the cooled brown rice on the middle part of the sheet. (See photos for reference).
- Add on a layer of kale in the middle of the brown rice, then add on 6-7 pieces of the sweet potato.
- 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.
- 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!
- When your sushi is rolled, let it rest for about 5-10 minutes so that the nori can stick together. Repeat the above steps until you are out of your ingredients. Note that you may have some rice left over.
- Cut the sushi with a damp sharp knife into slices.
- Garnish with sesame seeds and microgreens (if desired).