Sweet Potato & Avocado Sushi with Stir Fry Veg

By Luke Jones. Follow him on Twitter and Facebook. 

Sweet potato and avocado sushi, by Luke Jones of Health Room

Serves: 1-2                                                                         Cooking time: About 30 minutes

Sushi is seen by many as somewhat of a fashion statement in the west. But I can’t claim to care too much about that… Trendiness aside, it can actually be made into quite a healthy, wholesome meal.

This recipe is a little different to the typical raw fish and white rice variety; which have instead been substituted with brown rice, sweet potato, avocado, spring onions and optional baked tofu.

I had quite a similar meal at Vegfest last year which tasted really good, so thought I would give a home-made version a go and share it with you.

Anyway, hope you enjoy!

INGREDIENTS

For Sushi:

  • Short grain brown rice
  • Sushi nori sheets (seaweed)
  • 1 Sweet potato
  • 1 Ripe avocado
  • 4 Spring onions
  • Tofu (optional)
  • Low salt tamari (optional)

For Stir Fry

  • A Bunch of kale
  • 1 Grated carrot
  • 1-2 Inch grated root ginger
  • 1 TBSP Brown rice miso past

DIRECTIONS

For Sushi:

  1. Put the brown rice on to boil, and preheat the oven to 200C if you are using tofu.
  2. Chop your sweet potato, avocado and tofu (if you’re using it) into chunky strips. Think finger shaped.
  3. Slice the spring onions finely.
  4. Once the rice has been cooking for about 15 minutes, you can start to steam the sweet potato above the same pan, using a sieve and a saucepan lid on top.
  5. If you’re having baked tofu, place it in the oven on a baking tray.
  6. Everything should be cooked in another 15-20 minutes. In the mean time…

For Stir Fry:

Sushi by luke jones of health room

  1. Add the kale to a frying pan with a little water, along with your grated carrot and onion.
  2. Mix in your brown rice miso after about 5 minutes with a little more warm water.
  3. Keep stirring for another 5-10 minutes until cooked.

Preparing Sushi:

This can be a little tricky, so my girlfriend did this part. Because she’s awesome.

  1. Lay a seaweed sheet out onto a chopping board (or use a sushi mat if you’re a pro).
  2. Add a thin layer of rice, covering about a half to two-thirds of the sheet.
  3. Top the rice with a few pieces of avocado, sweet potato, tofu and onion.
  4. Wet a strip down the opposite side of the seaweed sheet.
  5. Carefully roll the sheet up, starting from the rice end. Stick it down using the wet strip.
  6. Serve everything up, and feel free to use a little tamari as a dipping sauce.

We couldn’t fit all the ingredients into the rolls, so I happily ate them on the side…

Sushi mix by Luke Jones of Health Room

 


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Luke Jones
Luke Jones is a mover, blogger and wellness enthusiast. He spends his time exploring and sharing ideas in mindful movement, healthy living and adventure.

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