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.


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



Wesley toasted the nori seaweed sheets over an open fire.


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.



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.



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


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


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