Sweet Potato "Tempura" and Avocado Sushi

6 30 602
Ingredients Minutes Calories
Prep Cook Servings
10 min 20 min 4
Sweet Potato "Tempura" and Avocado Sushi
Health Highlights

Ingredients


1 cup Brown rice, medium-grain, dry (cooked)
8 sheet Seaweed, nori
1 large potato Sweet potato (chopped into fry shape)
3 avocado(s) Avocado (Large and slices)
2 tbsp Coconut oil
1/2 cup Walnuts (ground (optional))

Instructions


  1. Cook your grain of choice – brown rice or quinoa.
  1. While this is cooking, preheat the oven to 350 and chop up your sweet potato into long pieces which would resemble French fries. Coat the sweet potato pieces in coconut oil, and in ground walnut. *This is optional but ground walnut will give it that “tempura” feel without all the bad stuff! Bake at 350 for about 20 minutes – checking in at about 10 minutes. The thinner you slice the sweet potato, the quicker it will cook! Chop your avocados into slices and place to the side.
  2. Once your sweet potatoes and grain of choice are done, place nori sheet (shiny side down) on your bamboo sushi roller.
  3. Place rice or quinoa on over approximately half of the sheet, leaving about a half an inch of space at the top. Make sure you put the rice right to the edges of the Nori! Put on your sweet potatoes and avocados in a nice line (feel free to sprinkle some of that excess walnut ground into the rolls for an extra crunch!
  1. Holding the closest edge of the bamboo mat, roll the nori away from you. You may have to hold on to some of the filling to make sure it doesn’t spill out. Keep the roll nice and tight. Once the maki roll is closed, begin to pull on the side of the bamboo mat furthest away from you, while continuing to roll your maki roll. This will ensure tightness. Rub a bit of warm water on the edge farthest from you. This will help the two sides of nori stick together.
  1. Complete all your rolls first (depending on how much you fill them you may have exactly 8, or slightly less than 8). Use a wet, and sharp knife to first cut each roll in half, and then cut each roll into 6-8 pieces depending on how large you want them.
  1. Serve with Tamari or Coconut aminos and ENJOY! Any excess walnut ground can be sprinkled on top of the cut maki rolls.

Nutrition Facts

Per Portion

Calories 602
Calories from fat 372
Calories from saturated fat 91
Total Fat 41 g
Saturated Fat 10.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 10.5 g
Monounsaturated Fat 17.0 g
Cholesterol 0
Sodium 19.0 mg
Potassium 1167 mg
Total Carbohydrate 55 g
Dietary Fiber 14.9 g
Sugars 3.4 g
Protein 10.0 g

Dietary servings

Per Portion


Grain 1.5
Meat Alternative 0.5
Vegetables 2.1

Energy sources


Pygal32%453.3827050991935146.8851260801319562%318.2326450084383257.32861587863477%361.74457047886109.1699248922693232%62%7%CarbohydratesFatProtein
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