Vegan and gluten-free goodness wrapped in a sweet potato sushi roll

Purple sweet potato sushi rolls

I hope you had a wonderful week! I thought I’d put out a creative dish to kick start the weekend. I’m unfortunately allergic to fish and shellfish as well as dairy, and have a high intolerance to gluten. So I’ve never been able to enjoy sushi the way others have described it to me. I am, however, a fan of wasabi and ginger, and I’ve had some great non-seafood sushi.  These sweet potato rolls are awesome meals, appetizers or as part of a party platter!

Recipe for purple sweet potato rolls

Makes: 4 servings, 6 pieces each

Ingredients

For the roasted sweet potato:

  • 1 tablespoon tamari sauce
  • 1 tablespoon maple syrup
  • 1 large purple sweet potato
  • 1 tablespoon sesame seeds to sprinkle

For the roll:

  • 3 nori sheets
  • 1 cup sushi rice
  • 2 cups water
  • 1 1/2 tablespoons rice vinegar
  • 3/4 cucumber, cut into strips
  • 1/2 teaspoon sesame seeds
  • 1 scallion, minced
  • Optional: 1 chili, minced

For the dipping sauce:

  • Wasabi
  • Picked ginger
  • 3-6 tablespoons Tamari sauce

Directions

purple sweet potato

  1. Line a baking pan with parchment paper.
  2. Preheat your oven to 375° F.
  3. Stir the tamari and maple syrup together in a bowl.
  4. Peel the sweet potato and cut it into cubes or rounds (cubes take more time).
  5. Rub the cubes with the tamari and maple syrup mixture and sprinkle the flax seeds on top.
  6. Put the potatoes on the baking sheet and then bake for about 25 minutes, until they’re soft. Turn them once at the halfway mark.
  7. At the same time, you can cook your rice according to the package. Let it sit covered for 10 minutes before uncovering it to use.
  8. Line another baking pan (or reuse the same one). Place one of your nori sheets on the pan.
  9. Wet your hands with water, and cover the nori sheet with a thin layer of rice.
  10. Arrange a third of your fillings (other than the sweet potato) along the width of the nori sheet, and place a few cucumber pieces alongside the filling.
  11. Take the baking sheet and end of the nori sheet closest to you and tightly roll it over your fillings.
  12. Tuck the end of the nori in and continue rolling it, using the baking sheet to press your roll tight. Be careful not to tear the sheet.
  13. Once it’s completely rolled, slice the roll into about eight pieces with a sharp knife.
  14. Repeat these steps using your remaining nori sheets and filling.
  15. Top each piece with the sweet potato cube and sprinkle it with sesame seeds.
  16. Serve them with your dipping sauces.

Approximate nutrition per 6 pieces (Based on brands used in this recipe)

Nutrition 
Calories: 360.3
Fat: 9.1 g
Carbs: 62 g
Protein: 9.6 g

 

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