Vegan Sushi Rolls (Sweet Potato)

Ingredients

• 1 medium sweet potato (peeled and cut into thin strips)
• 1 cup sushi rice (rinsed until water runs clear)
• 1.5 cups water (for cooking rice)
• 2 tbsp rice vinegar (to season the rice)
• 1 tsp agave syrup (optional, for sweetness)
• 4 sheets nori sheets (for wrapping)
• 1 medium cucumber (julienned)
• 1 ripe avocado (sliced)
• 2 tbsp sesame seeds (for garnish)
• to taste soy sauce (for dipping)
• to taste wasabi (optional, for kick)

Instructions

1. 1

   Start by cooking the sushi rice. Combine the rinsed rice and water in a pot, bring to a boil, then reduce to a simmer, cover, and cook for about 20 minutes or until the water is absorbed.

2. 2

   While the rice cooks, steam the sweet potato strips for about 10-15 minutes until tender but still firm. Let them cool slightly.

3. 3

   Once the rice is done, remove it from the heat and let it sit for 10 minutes. Then, stir in the rice vinegar and agave syrup gently to season.

4. 4

   Place a bamboo sushi mat on a flat surface and lay a nori sheet shiny side down.

5. 5

   With wet hands (to prevent sticking), spread a thin layer of rice over the nori, leaving about 1 inch of space at the top.

6. 6

   Arrange a line of sweet potato, cucumber, and avocado slices along the bottom edge of the rice-covered nori.

7. 7

   Using the mat, carefully roll the sushi away from you, applying gentle pressure to keep it tight. Seal the edge with a little water.

8. 8

   Repeat with the remaining nori sheets and filling.

9. 9

   Slice the rolls into bite-sized pieces using a sharp, wet knife. Garnish with sesame seeds.

10. 10

    Serve with soy sauce and wasabi on the side for dipping.