Sweet Potato Sushi Bowls with Ginger Soy Dressing

Name: Sweet Potato Sushi Bowls with Ginger Soy Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup brown or white rice; 1 sweet potato, peeled and cut into 1/2-inch dice (2 heaping cups); 1/2 tsp. olive oil; 1/4 tsp. salt; ⅛ tsp. freshly ground black pepper; 1 avocado, sliced; 1/2 cucumber, seeded and cut into 1-inch matchsticks (1 cup); 1 small carrot, cut into 1-inch matchsticks (1 cup); 1 cup 1-inch-long strips roasted seaweed; 4 tsp. toasted sesame seeds; Wasabi paste, to taste, optional; Pickled ginger, to taste, optional; 1 1/2 tsp. grated fresh ginger; 1 large clove garlic, grated; 3 Tbs. tamari or soy sauce; 2 1/2 tsp. pure maple syrup or honey; 2 tsp. rice wine vinegar; Hot chile sauce, to taste; 1/4 cup plus 2 Tbs. olive oil

Servings: persons

1 cup brown or white rice
1 sweet potato, peeled and cut into 1/2-inch dice (2 heaping cups)
1/2 tsp. olive oil
1/4 tsp. salt
⅛ tsp. freshly ground black pepper
1 avocado, sliced
1/2 cucumber, seeded and cut into 1-inch matchsticks (1 cup)
1 small carrot, cut into 1-inch matchsticks (1 cup)
1 cup 1-inch-long strips roasted seaweed
4 tsp. toasted sesame seeds
Wasabi paste, to taste, optional
Pickled ginger, to taste, optional
1 1/2 tsp. grated fresh ginger
1 large clove garlic, grated
3 Tbs. tamari or soy sauce
2 1/2 tsp. pure maple syrup or honey
2 tsp. rice wine vinegar
Hot chile sauce, to taste
1/4 cup plus 2 Tbs. olive oil

1
Preheat oven to 375F.
2
To make Sweet Potato Sushi: Cook rice according to package directions.
3
Place sweet potato on large cookie sheet, toss with oil, and sprinkle with salt and pepper.
4
Roast sweet potatoes 30 to 35 minutes,
5
until tender and starting to brown.
6
To make Dressing: Whisk together ginger, garlic, tamari, maple syrup, rice wine vinegar, chile sauce, and 3 Tbs.
7
water in small bowl.
8
Slowly whisk in oil.
9
Fill each of four bowls with 1 cup rice, 1/3 cup roasted sweet potatoes, one-quarter of avocado, 1/4 cup each cucumber, carrot, and seaweed strips.
10
Top each with 1 tsp.
11
sesame seeds.
12
Drizzle with Dressing, and top with wasabi paste and pickled ginger, if using.

448

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 cup brown or white rice, 1 sweet potato, peeled and cut into 1/2-inch dice (2 heaping cups), 1/2 tsp. olive oil, 1/4 tsp. salt, and more.

Yes, Sweet Potato Sushi Bowls with Ginger Soy Dressing falls under the General category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!