Sweet Potato Roll Sushi Bowl Recipe
This sweet potato roll sushi bowl is just like your favorite sushi roll only it's served in a bowl. Read: it's WAY easier to make! Sushi rice, crispy baked sweet potato, avocado, nori, cucumbers, and edamame get piled into a bowl then drizzled with an easy to make spicy mayo. It's delicious!
Ingredients
Crispy Sweet Potatoes
- 1 teaspoon oil, or preferably spray oil
- 1 medium sweet potato, cut into bite-sized pieces
- 1 large egg, see notes for alternatives
- ¼ cup cornstarch
- 1 teaspoon EACH: sweet or smoked paprika, garlic powder, and onion powder
The Bowls
- 1 cup sushi rice or jasmine rice
- 2 mini cucumbers, cut into rounds
- 1 cup frozen edamame, boiled for 4 minutes
- 8 sheets nori, we like spicy
- 1 avocado, diced
- Sesame seeds, to serve
Spicy Mayo
- 4 tablespoons mayonnaise, can be light
- 1 tablespoon sriracha
- 1 tablespoon fresh lime juice
- 1 teaspoon toasted sesame oil
Instructions
- Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper and spray it with oil.1 teaspoon oil
- Whisk the egg in a large bowl. Mix the cornstarch, paprika, garlic powder, and onion powder in another bowl. Put the sweet potato pieces into the bowl with the egg and mix them around. Take the pieces out of the egg and put them into the cornstarch -use your hands, don't dump them in or you'll get too much egg! Mix them around so that they are all coated and then spread them out on the baking sheet then spray or drizzle the tops with oil. Bake for 25 minutes, or until they are soft inside.1 medium sweet potato, 1 large egg, ¼ cup cornstarch, 1 teaspoon EACH: sweet or smoked paprika, garlic powder, and onion powder
- While the sweet potatoes are baking, make the rice. Bring the rice + 2 cups of cold water to a boil in a medium-sized pot. Lower the heat, cover the pot, and simmer for 12 minutes. Remove the pot from the heat and let it rest, covered, for 8 minutes.1 cup sushi rice or jasmine rice
- Make the spicy mayo by mixing the ingredients together in a small bowl.4 tablespoons mayonnaise, 1 tablespoon sriracha, 1 tablespoon fresh lime juice, 1 teaspoon toasted sesame oil
- Put it all together. Divide the rice between the bowls then top with the crispy sweet potatoes, cucumbers edamame, nori, and avocado. Sprinkle some sesame seeds on for garnish then drizzle with the spicy mayo.2 mini cucumbers, 1 cup frozen edamame, 8 sheets nori, 1 avocado, Sesame seeds
Notes
If you don't eat eggs you can dip the sweet potato pieces into dairy-free milk to wet them slightly so that the coating sticks to them.
Serving: 1 serving = ¼ of the recipe, Calories: 469kcal, Carbohydrates: 70g, Protein: 12g, Fat: 16g, Saturated Fat: 2g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 49mg, Sodium: 255mg, Potassium: 896mg, Fiber: 10g, Sugar: 6g, Vitamin A: 8542IU, Vitamin C: 19mg, Calcium: 88mg, Iron: 3mg