So taco Tuesdays are great and all but what if we made sushi Tuesdays a thing?
I personally think it’s a pretty great idea, especially during the Summer. I’ve gotten a little bit spoiled by where I live right now. We’re so used to having mild, comfortable weather this time of year but the last few days have been pretty hot. On top of that there have been some challenges with our AC not working and that’s no fun. Yeah, so I’ve been trying to think of some no cook meals to prevent the house from being too hot and sushi is perfect.
Now obviously the rice has to be cooked which requires heat. However, it has to made ahead and chilled to make sushi anyway and I often have cooked rice in the fridge. I’ll typically just make a large batch to use for the week. If you’re in a hot climate it helps to cook it at the coolest part of the day.
If you’re skeptical about the filling for this sushi, don’t worry I was too. The reason I was inspired to try this was when I tried some yam sushi while I was traveling recently. I’ve wanted to try making it ever since then. That’s why when the craving for sushi hit I knew what to do.
Alright, now if you’re wondering why my rice looks a bit purple it’s because I used a rice blend. It’s a blend from Trader Joe’s that has brown, red, and black rice so the color once cooked its quite interesting. You can just use regular brown rice though.
For serving this I like to add all the normal condiments for sushi like pickled ginger, wasabi, and soy sauce or tamari. Coconut aminos works great also and it’s basically a soy-free soy sauce. I love to make this a day or two ahead to have ready. It’s also a perfect lunch to take on the go.
Sweet Potato & Avocado Sushi Rolls
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour, 5 minutes
Yield: 4 servings
A quick and easy plant-based sushi recipe that you can make in your own kitchen. It's the perfect make-ahead lunch to have for the week.
Ingredients
Rice:
1 cup uncooked brown rice or rice blend (I used TJ's sprouted California rice)
1/2 teaspoon Himalayan pink sea salt
2 tablespoons sushi seasoning (*see note)
OR
1 teaspoon sugar
1 teaspoon rice vinegar
Filling:
1 large carrot, julienned
1 cup red cabbage, thinly sliced
1 medium zucchini, julienned (or cucumber if you prefer)
1 large or 2 small (ripe) avocados, pitted and sliced
1 large cooked sweet potato, steamed or baked
Sushi:
8 sheets roasted nori (sushi seaweed)
tamari, soy sauce, or coconut aminos for serving
Instructions
Rice:
Cook the rice according to package instructions until al dente. (If using pre-cooked rice you may skip this step.) Add about 1 cup of water and the salt to the already cooked rice and place over low heat, covered. Stir every few minutes until the water is absorbed and the rice is a bit sticky. Remove from heat and stir in the sushi seasoning (if using) and allow it to cool completely before making sushi.(Cold rice is the best to work with.)
Filling:
Spread a Sushi Mat out on your counter or work surface (You can also use a towel or a place mat.) Take 2 sheets of nori and lay them so they overlap for about 2 inches. Wet your hands and spread about 1/2 cup of the rice onto the top sheet of nori. Cut the sweet potato into long thin slices (like french fries) and layer it with your veggies and avocado to form a line from side to side.
Now slowly start rolling up the end with the rice and applying pressure as you roll. Continue until completely rolled. Use a very sharp knife to slice through the nori and make sushi pieces.
Serve with any of your favorite sushi condiments.
Notes
*The sushi seasoning is a great addition if you'd like a completely traditional sushi flavor but it's not necessary. (I usually skip it actually) Same for the sugar and vinegar.
ALL CONTENT IS MINE AND ORIGINAL! All of these food photos were taken with my Nikon D750 and my favorite Lens, the Nikon AF-S FX NIKKOR 50mm f/1.8G. You can find out more in my INTRO POST.
And, by the way, to all the minnows out there, my intro post did a huge $0.21. The key to success on Steemit is to be consistent and persistent. Click on the link below for some great tutorials on how you can also succeed on the steem blockchain:
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Also, a huge shoutout to @rigaronib for designing my logo!
If you're looking for more recipes check out some of my other recent posts!
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Do you want to learn more about me? Click here to see a recent @wadepaterson interview with me - 20 questions with @gringalicious
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this looks so arty and tasty 😋 enjoy girl and have a beautiful day!
@viktoriyani Thanks!
wow great pictures,
am following you I am fall in love with your article.
@ram.todkar thank so much for the great commenting
Nice photography. I like that recipe. Thanks.
@mediaservice 😀
Food photography is very nice and recipe is well. Thanks for sharing with us.
@bmsc 😀
very good @gringalicious
@radent 😀
Lovely reciipe and i loves sushi rolls. Especially with avocado and the green thing seaweed.
@steemfuture 😀
The recipe is very good, I'll put it into practice.
@daysiselena 👍😀
avocado will definitely add more flavor to it. keep up with amazing post!
@praditya 😆
Yummy!!!!!! I really need to follow your instructions and try this myself.. Very interesting.. Much Much commendations to you. Great post!
@tomgodswill 😀
Hmm gringa delicious 😋. I don't so much like potatoes but it will undoubtedly go on smoothly with this. Sweet one @gringalicious
@tobah 👍😀
Hello, it looks delicious, excellent recipe, it seems easy to prepare, greetings @gringalicious
@eliangel Thanks!
howdy @gringalicious! you're right this is a super good idea, these are superb!
@janton Thank you!
Those Sushi Rolls look divine friend. I hope that one day when I try to prepare it, I will remain the same, hehe. Greetings from Venezuela friend. God bless you.
@destroyer33 😀
Wow
sehr lecker aussieht
@igel2017 Thanks!
bitteschön
@igel2017 😀
nice
@igel2017 thanks
bitteschön
They look lovely, sure they taste good too! :)
@lady-idra Thank you so much!
The heat can be suffocating dear friend @gringalicious. Here in my province of Corrientes Argentina, most of the time we have high temperatures that exceed 40 degrees, just as we try to light the kitchen as little as possible because of the heat that it makes, this recipe is ideal for our area.
Thank you very much for this original recipe and the step by step preparation.
I wish you a beautiful day
@jlufer You too!
Do you deliver? LOL!
@manuc 😀
Drooling. Avocado is one of my top ten favorite foods. I appreciate that you shared the recipe and your artistic photographs. Yum!
@mininthecity 😀
I am not a huge sushi fan, but these look amazing! :) beautiful photos as always! :)
@mrchef111 😀
Now thats sushi! love the colours in the roll. Beautiful and mouth watering :D
@ch00fy - foodie
@ch00fy 😀
What!!?? Two of my favorite veggies in a maki? I have to make this as soon as I get home!
@susanne Thanks!
Now that's simply incredible beautiful presentation and nicely you described about it too thanks a lot for sharing that
@blazing Thank you so much!😀
I honestly love your Recipies, but I would like to know the macros aswell. Some of us may be athletes or just people that eat based on a meal plan, so we may cheat our meals with something we see on your Blog, but It would be great to know how many calories does a serving have, and how much protein,carbs and fats it has.
@cmalescov That's definitely a question I've had before and it's something I've thought about for sure. I know that for many people it's very helpful to learn and understand more about what they're eating. The thing is, as someone who has had an eating disorder in the past it's hard for me to feel comfortable encouraging too much attention on the numbers. My view of nutrition has changed so much over the past few years and it's my hope to be able to share more about my experience in the future.