Rye Free Vegan Vegetable Sushi Platter

Total time1 hr 40 min

Prep time45 min

Cook time25 min

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Ingredients

4 servings

For the sushi rice

2 cups sushi rice (short-grain white rice)
2 ¼ cups cold water
⅓ cup rice vinegar
NAKANO Natural Organic Rice Vinegar - 12 Oz Sushi Chef Rice Vinegar Kikkoman Rice Vinegar - 10 Fl. Oz.KA-ME Rice Vinegar Mizkan Mild And Mellow Rice Vinegar - 12 Oz
See all
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 oil 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
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.

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