VEGAN SUSHI TWO WAYS

December 10, 2018 by Renee Tavoularis

Ingredients

For the SPICY SWEET POTATO ROLLS:

1 medium sweet potato, peeled and cut into ½” thick strips
1 tablespoon olive oil
1 teaspoon chili powder
¼ teaspoon sea salt
2 toasted nori sheets
1 ½ cups brown rice, cooked*
1 tablespoon rice wine vinegar
2 tablespoons sesame seeds
1 tablespoon red chili flakes
¼ cup sliced scallion 

For the CUCUMBER & AVOCADO ROLLS:

1 large cucumber, cut into ½” thick strips
1 avocado, peeled, pitted and sliced
2 toasted nori sheets
1 ½ cups brown rice, cooked*
1 tablespoon rice wine vinegar
1 teaspoon sesame oil
2 tablespoons sesame seeds
¼ cup sliced scallion 

Instructions

To make the SPICY SWEET POTATO ROLLS:

• Preheat the oven to 425F and line a baking tray with parchment paper. Toss the sweet potato with the oil, chili powder and salt. Place on the baking tray and roast for 15 minutes, flipping once halfway through.
• In a medium bowl, combine the rice, rice wine vinegar and chili flakes. Set aside.
• Assemble the rolls by placing a bamboo sushi mat on a counter in front of you. Alternatively, you can use a clean kitchen towel to roll the sushi.
• Place one of the nori sheets, shiny side down, on the bamboo mat. Place half of the rice on top of the nori and spread into a large square, leaving a small border around all four sides. Press the rice down slightly so it sticks to the nori.
• Sprinkle 1 tablespoon sesame seeds over the rice. Place half of the scallions on the ⅓ of the nori closest to you. Lay the roasted sweet potato on top of the scallions.
• Using the sushi mat, roll up the sushi starting with the side closest to you. Be sure to roll the nori over the top of all the fillings. Squeeze slightly to secure, pull the bamboo mat a little and continue to roll until you reach the end.
• Remove the bamboo mat and place the roll on a cutting board. Use a sharp knife to cut into 6 equal pieces.
• Repeat with the remaining nori sheet and ingredients.

To make the CUCUMBER & AVOCADO ROLLS:

• In a medium bowl, combine the rice, rice wine vinegar and sesame oil. Set aside.
• Assemble the rolls by placing a bamboo sushi mat on a counter in front of you. Alternatively, you can use a clean kitchen towel to roll the sushi.
• Place one of the nori sheets, shiny side down, on the bamboo mat. Place half of the rice on top of the nori and spread into a large square, leaving a small border around all four sides. Press the rice down slightly so it sticks to the nori.
• Sprinkle 1 tablespoon sesame seeds over the rice. Place half of the scallions on the ⅓ of the nori closest to you. Lay half of the cucumber pieces on top of the scallions followed by half the avocado slices.
• Using the sushi mat, roll up the sushi starting with the side closest to you. Be sure to roll the nori over the top of all the fillings. Squeeze slightly to secure, pull the bamboo mat a little and continue to roll until you reach the end.
• Remove the bamboo mat and place the roll on a cutting board. Use a sharp knife to cut into 6 equal pieces.
• Repeat with the remaining nori sheet and ingredients.