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Vegan Sweet Potato, Avocado, & Asparagus Sushi Rolls

Updated: Jun 8, 2020

Are you not a fan of traditional sushi that's filled with raw fish, crab, octopus or even eel? If that's you, then this is the sushi recipe for you! I have always loved the idea of eating sushi, however the texture of raw fish is less than appealing to me. This recipe solves my sushi-eating dilemma and is also super satisfying, win-win!

Vegan Sweet Potato, Avocado, & Asparagus Sushi Rolls Recipe:


Yield: 4 Sushi Rolls

Cook Time: 40 Min

Ingredients:

- 4 Nori Sheets (Pressed, Roasted Seaweed)

- 1 Cup Sushi Rice

- 1 ¼ Cups Water

- ½ Tbsp Rice Wine Vinegar

- 8 Asparagus Spears, Blanched & Shocked

- 1 Small Sweet Potato, Cut into

“French Fries” & Roasted

- 1 Avocado, Sliced

- ½ tsp Salt

- ½ tsp Pepper

- 2 Tbsp Olive Oil

- 3 oz Teriyaki Glaze or Sauce

- Black Sesame Seeds

- *Soy Sauce (Optional)

Directions:

1. Preheat oven to 400F.

2. Using a mesh strainer, rinse sushi rice with cold water until the water runs clear. Place rice and water in a small pot and bring to a boil. Cover with a lid and lower heat.

3. Simmer for 15 minutes or until the water is mostly boiled away. While rice is cooking, prepare the sweet potatoes. Coat the “french fries” in olive oil, salt, and pepper and roast sweet potatoes for 5-6 minutes or until soft.

4. Bring another small pot of water to boil to blanch the asparagus. Once boiling, add asparagus to the water and cook for 2 minutes. Remove asparagus from the water or drain, and shock the asparagus in cold ice water.

5. Once asparagus and sweet potatoes are finished, side aside and let cool to room temperature.

6. Once the rice has finished cooking, keep lid on and let sit for a few minutes.

7. Pour rice into a large dish and sprinkle with the rice wine vinegar. Try to use a wooden spatula or fork to gently mix the vinegar into the rice. Let cool.

8. To roll sushi rolls, use a rolling mat covered with plastic wrap. Next, place rice onto the matte/textural side of the nori sheet, leaving one inch of room that is rice-free. Place sweet potato and avocado in the center or asparagus and avocado in the center.

9. With the rice-free side in front of you, roll away from you, tucking the nori tightly into a roll/log. Repeat process until you have desired amount of sushi rolls.

Top sushi rolls with teriyaki sauce or glaze. Serve with soy sauce if desired and sprinkle black sesame seeds on top for an added crunch factor. Enjoy!

Tips/Tricks:

- The rice can get sticky when placing onto the roll, use a small dish filled with water and a tiny splash of rice wine vinegar to keep rice from sticking to your fingers.

- If your sushi rolls won’t stay rolled, you can seal them also using the rice wine vinegar water.

Click Link Below For Recipe:

Vegan Sushi Recipe-PDF
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