Vegan Sushi Burrito

1/2 cup frozen sweet potato cubes, thawed

1/2 teaspoon toasted sesame oil

1 teaspoon white miso paste

1 teaspoon sriracha 

Sriracha Ingredients (Huy Fong Foods brand)

Ingredients: Chili, sugar, salt, garlic, distilled vinegar, potassium sorbate, sodium bisulfite and xanthan gum.

1 sheet nori

1/3 cup cooked brown sushi rice1 teaspoon furikake (Japanese rice seasoning blend) 

 is like the salt and pepper of Japan. .

1/2 avocado, thinly sliced

2 leaves baby bok choy

1 teaspoon pickled ginger, if desired

1 1/2 teaspoons low sodium soy sauce, for serving.

Cách làm:

1. In a skillet over medium heat, sear sweet potato cubes in sesame oil, mashing gently with a wooden spoon. Stir in miso paste and sriracha and let cool.

2. Lay nori sheet flat on a bamboo mat or waxed paper. Dampen a paper towel and lay flat over nori for about 2 minutes, or until softened. Discard towel.

3. Wet your hands with water and press sushi rice evenly onto the nori, leaving a 1” border on the top . Sprinkle rice with furikake and spread with spicy sweet potato mixture. Top with avocado, bok choy, and pickled ginger (if desired).

4. Starting from the bottom, roll upwards. Wet top portion of the nori with water and secure. Cut in half and serve with soy sauce.

SERVES 1 (serving size: 1 burrito)

CALORIES 298; FAT 13.6g (sat 1.9g, mono 7.9g, poly 2.5g); PROTEIN 6g; CARB 41g; FIBER 9g; SUGARS 4g (est. added sugars 1g); CHOL 0mg; IRON 2mg; SODIUM 656mg; CALC 68mg