Gluten Free Vegan Sushi with Sweet Potato Tempura

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Ingredients:
brown rice
cucumber
Avocado
Carrot
Nori
Rice vinegar
1/2 Gluten free flour blend
2/3 Coconut sugar
1/4 tsp Salt
1/2 tsp Baking powder
1/4 tsp Baking soda
Water
Recipe
1. Bake sweet potato 20 minutes at 350 deg while the rice is cooking. Also, boil the rice with a fourth more water than the usual routine (we want the rice to be more wet so it’s sticky)
2. Peel then slice the carrot and cucumber vertically into strips ready to roll into the sushi then slice the avocado

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3. Mix tempura batter while you wait using the GF flour, coconut sugar, salt, baking powder and baking soda (mix dry ingredient together first and then gradually add desired amount of water to preferred battered thickness)

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4. The potato will be done before the rice so get the potato out of the oven, peel and slice into desired sized
5. Heat enough oil in a deep pan to fry
6. Lightly dip potato strips into batter and turn over after a few minutes. (Fry until golden brown color and a crisp texture)

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7. Add a couple tablespoons of rice vinegar to the rice and stir. It should be sticky and kind of get stuck on the spoon. Wait for rice to cool for a few minutes
8. Get your nori out and spread the rice across evenly

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9. Place desired sushi components across the roll starting at one end…either use your hands or a rolling mat to roll it up
10. Slice horizontally and boom. Sushi time!

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3 thoughts on “Gluten Free Vegan Sushi with Sweet Potato Tempura

  1. Laverne

    What’s up i amm kavin, its my first time to commenting anywhere, when i
    read this paragraph i thought i could also make comment due to this good piece of writing.

  2. infiniteleigh

    Looks delish! I was just think about vegan sushi the other day. Once I finish my detox I’ll be sure to try this 🙂

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