Sweet Potato & Avocado Sushi Rolls

We’ve made sushi plenty of times before, typically with crunchy carrots and hard-to-chew cucumbers. The overall taste was nice in those, but something about them was just too difficult to enjoy.

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Ripe avocado… meet steamed sweet potato. The perfect sushi.

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Wesley toasted the nori seaweed sheets over an open fire.

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Kidding. He just waved them over the extremely hot stovetop burner until they turned an emerald green.

I added a splash of apple cider vinegar, a little bit of maple syrup, and a dash of salt to the sticky rice. We don’t have a rice cooker. But if anyone is interested in how to easily and successfully cook a sticky rice on the stovetop, I’ve got your back. I’ve learned the technique. Hit me up for some tips.

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Let me add that we don’t have the fancy bamboo mats to roll our sushi, either. Wesley just used a stained tea towel. I knew he could do it.

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Perfectly soft and chewy. We dipped these lil guys in a savory peanut sauce.

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We wined & dined with some lovely friends. {They went back for seconds!}

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