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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!
Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 4 bowls
Calories: 469 kcal
Course:
Dinner
Cuisine:
Japanese
Ingredients
Crispy Sweet Potatoes
- 1 1 teaspoon oil or preferably spray oil
- 1 1 medium sweet potato cut into bite-sized pieces
- 1 1 large egg see notes for vegan
- ¼ ¼ cup cornstarch
- 1 1 teaspoon EACH: sweet or smoked paprika, garlic powder, and onion powder
The Bowls
- 1 1 cup sushi rice or jasmine rice
- 2 2 mini cucumbers cut into rounds
- 1 1 cup frozen edamame boiled for 4 minutes
- 8 8 sheets nori we like spicy
- 1 1 avocado diced
- sesame seeds to serve
Spicy Mayo
- 4 4 tablespoons mayonnaise can be vegan or light
- 1 1 tablespoon Sriracha
- 1 1 tablespoon fresh lime juice
- 1 1 teaspoon toasted sesame oil
Instructions
- Preheat your oven to 425 degrees. Line a baking sheet with parchment paper and spray it with 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.
- 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.
- Make the spicy mayo by mixing the ingredients together in a small bowl.
- 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.
Cup of Yum
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.
Nutrition Information
Serving
1 serving = ¼ of the recipe
Calories
469kcal
(23%)
Carbohydrates
70g
(23%)
Protein
12g
(24%)
Fat
16g
(25%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
5g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
49mg
(16%)
Sodium
255mg
(11%)
Potassium
896mg
(26%)
Fiber
10g
(40%)
Sugar
6g
(12%)
Vitamin A
8542IU
(171%)
Vitamin C
19mg
(21%)
Calcium
88mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4bowls
Amount Per Serving
Calories 469
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 469kcal | 23% |
| Carbohydrates | 70g | 23% |
| Protein | 12g | 24% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 49mg | 16% |
| Sodium | 255mg | 11% |
| Potassium | 896mg | 19% |
| Fiber | 10g | 40% |
| Sugar | 6g | 12% |
| Vitamin A | 8542IU | 171% |
| Vitamin C | 19mg | 21% |
| Calcium | 88mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.