Sweet Potato and Avocado Roll
Ingredients
- 2 avocados
- 3-4 seaweed sheets
- 1 teaspoon sesame seeds
- 2 cups sticky rice
- 1/2 tablespoon rice wine vinegar
- 1/2 tablespoon salt
Sweet potato marinade
- 3 sweet potatoes
- 3 tablespoons miso paste
- 2 tablespoons almond milk (unsweetened)
- 3 tablespoons soy sauce or tamari
- 2 tablespoons sesame oil
Preparation
Preheat your oven to 400 degrees. Peel and cut your sweet potatoes like fries. Mix with miso paste, almond milk, soy sauce or tamari, and sesame oil. Place in the oven and bake until cooked through, about 35-45 minutes.
In the meantime, thinly slice the avocado and cook the sushi rice according to package instructions. Once cooked, add rice wine vinegar and salt, stir well, and let cool.
Once the rice has cooled and the sweet potatoes are ready, assemble the sushi roll by spreading the rice on the seaweed sheet, adding the sweet potatoes and avocados at the bottom, topping with sesame seeds, and rolling tightly. Then, thinly slice and serve.
