Xanthan Gum Free Vegan Vegetable Sushi Platter
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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 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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