Eosinophilic Esophagitis Friendly Vegan Vegetable Sushi Platter

Total time1 hr 40 min

Prep time45 min

Cook time25 min

4.6

(9)

Eosinophilic Esophagitis Friendly Vegan Vegetable Sushi Platter

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the sushi rice

2 cups sushi rice (short-grain white rice)
2 ¼ cups cold water
⅓ cup rice vinegar
2 tbsp granulated sugar
1 tsp fine salt

For the fillings

1 medium sweet potato (about 8 oz), peeled and cut into ½-inch sticks
1 tbsp neutral oil (such as avocado or canola oil)
¼ tsp fine salt
1 medium english cucumber, cut into thin matchsticks
2 ripe avocados, pitted and sliced into thin strips
2 medium carrots, peeled and cut into thin matchsticks

For the quick-pickled carrots

3 tbsp rice vinegar
1 tbsp granulated sugar
¼ tsp fine salt

For assembly

4 sheets nori (dried seaweed)
1 tbsp toasted sesame seeds

For serving

¼ cup tamari
Can be omitted
tamari
2 tbsp pickled ginger
1 tsp wasabi paste (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Toss the sweet potato sticks with the oil and 1/4 tsp salt on a baking sheet, spreading them in a single layer. Roast for 20–25 minutes, flipping once halfway through, until tender and lightly caramelized at the edges.
2
While the sweet potato roasts, make the pickled carrots. In a small bowl, whisk together 3 tbsp rice vinegar, 1 tbsp sugar, and 1/4 tsp salt until the sugar dissolves. Add the carrot matchsticks, toss to coat, and set aside to pickle for at least 30 minutes at room temperature.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!