Rainbow Sweet Potato Sushi

Serves: 6 Sushi Rolls

Items Needed:

Bowl, large pot, small bowl, oven, baking sheet, bamboo mat

Ingredients

Vegetables:

• 1 red bell pepper, julienned
• 1 sweet potato, peeled and cut into sticks
• 1 yellow squash, julienned
• 1 cucumber, julienned
• 1/2 purple cabbage, shredded
• 1/2 cup shelled edamame (steamed or boiled)

Sushi Rice:

• 1 1/2 cups dry sushi rice (yields ~4 cups cooked)
• 1/4 cup rice vinegar
• 1-2 tablespoons sugar

Sweet Potato Glaze:

• 1 tablespoon maple syrup
• 1/4 teaspoon sesame oil
• 2 tablespoons soy sauce or tamari
• Optional: panko bread crumbs for crunch

Spicy "Mayo":

• 1/4 cup plain Greek yogurt (nonfat or low-fat)
• 2 tablespoons mayonnaise (optional, for creaminess)
• 1-2 tablespoons sriracha (adjust to taste)
• 1 teaspoon lemon juice or rice vinegar
• 1/2 teaspoon sesame oil
• 1/2 teaspoon garlic powder

Optional Toppings:

• Sesame seeds
• Pickled ginger
• Nori strips or crumbles
• Avocado slices
• Wasabi
• Soy sauce or tamari

Directions

1. Prepare Rice: Place 1 1/2 cups dry sushi rice in a bowl. Rinse under cold water, swishing gently, and drain. Repeat 3-4 times until the water runs mostly clear. Combine the rinsed rice with 2 cups of water in a pot. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes. Remove from heat and let sit, covered, for 10 minutes. In a small bowl, mix 1/4 cup rice vinegar, 1-2 tablespoons sugar, and 1/2 teaspoon salt. Gently fold into the warm rice. Let cool to room temperature before using. 
2. Cook Sweet Potato: Preheat oven to 400F. Cut the sweet potato into sticks about 3 inches long and 1/4 inch thick. Toss with oil and spread on a parchment-lined baking sheet. Roast for 20-25 minutes, flipping halfway, until tender and lightly browned. While warm, toss with 1 tablespoon maple syrup, 1/4 teaspoon sesame oil, and 2 tablespoons soy sauce. Optional: roll the glazed sticks in panko and return to oven for 5-7 minutes until crisp. 
3. Make Spicy "Mayo": In a small bowl, mix the Greek yogurt and optional mayo until smooth. Stir in the sriracha, lemon juice or vinegar, and sesame oil. Add the garlic powder and mix well. Taste and adjust spice or acidity to your liking. 
4. Option 1: Sushi Rolls: Lay a sheet of nori on a bamboo mat. Spread a thin layer of rice evenly over the nori, leaving 1-inch at the top edge. Add the sweet potato, bell pepper, squash, cucumber, cabbage, and edamame. Roll tightly, using the mat to help shape. Seal with a bit of water. Slice with a wet knife into 6-8 pieces.
5. Option 2: Sushi Bowls: Scoop sushi rice into a bowl. Arrange the vegetables and sweet potato in colorful sections. Top with edamame and other desired toppings. Drizzle with soy sauce or your favorite sushi-style dressing. 

Nutrition Information (per 1 sushi roll)