I’m a huge fan of simple meals, especially when I’m the chef! I was thrilled when I first learned to make sushi. It was so much easier than I thought it would be. However, there are days when I still can’t be bothered with the extra step of rolling it all together. (Don’t judge me.) That’s why I was thrilled when I heard about sushi bowls: all of the same ingredients and flavor minus a couple extra steps. This recipe is for my favorite sushi combo, avocado and sweet potato, but it’s pretty much foolproof if you want to play around with the ingredients.
*Makes one serving, but you might want to make more even if you’re dining alone!
2 servings of rice (I usually use instant brown rice, but use whichever type you like.)
1 Sweet Potato
1 Small Avocado (Guacamole works, too!)
1/3 Sheet of Nori
Soy Sauce or Tamari
Black Sesame Seeds
- Boil a small pot of water.
- Peel the sweet potato (optional) and cut it into bite-sized cubes.
- Carefully drop the sweet potato cubes into the boiling water.
- Prepare the rice according to the package’s instructions. (You might want to do this step first if you are not using instant rice.)
- Cut your avocado into cubes while the rice and sweet potato cook. This is also a good time to chop and/or cook any other veggies you are using.
- Once the sweet potato and rice are cooked, place them in a bowl along with the avocado.
- Break up about 1/3 of a sheet of nori into the bowl. (The amount is really up to you!)
- Top with Sriracha, soy sauce, sesame seeds, and any other optional fixins.
Tip: Wait until you’re ready to eat before cutting and adding the avocado. It does not store well for very long.