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(2 rolls per serving)
1½ cups (300 g)uncooked Japanese short-grain rice
2 Tbsp (30 mL)rice vinegar
1 tsp (5 g)granulated sugar
1medium sweet potato, peeled, cut into ½ cm planks
6nori seaweed sheets
½cucumber, seeds removed, thinly sliced
1red bell pepper, thinly sliced
Serves well with
toasted sesame seeds
- Rinse the rice until it runs clear. Cook the rice according to the package instructions. When cooked, remove from the heat and keep covered with a lid for 5 minutes.
- In a small bowl, whisk together the vinegar, sugar, and salt.
- Preheat the oven to 350°F (180°C). Lay the sweet potato planks on a baking tray and roast in the oven until cooked through, about 20 minutes, flipping halfway. Remove from oven and let cool before cutting into thin strips.
- Transfer the cooked rice to a large shallow bowl. Pour over the sugar-vinegar mixture and gently mix it in while the rice is still warm. Then let the rice cool to room temperature.
- Spoon some cooled rice on the rough side of a nori sheet and spread it out*. You should still be able to see some of the seaweed below the rice. Leave about 1 inch (2 cm) of space at the top of your sheet uncovered.
- Place some veggies and mango strips in a line, about 1 cm above the bottom of your roll. Then roll it up! Wet the seaweed at the top of the roll with some water to help it secure the roll shut.
- Use a sharp knife** to cut the rolls into bite-sized pieces. Enjoy!
- * Wet your fingers or spoon with some water to prevent it from sticking.
- ** Lightly coat your knife with water or oil to prevent it from sticking to the rice.
- The prepared rolls are best enjoyed right away, but they can be stored in an airtight container in the fridge for up to a day. Leave in a complete roll and cut when ready to eat. This prevents the rolls from drying out.
- If you have already cut your rolls: line an airtight container with a piece of moist paper towel, or a small, thin tea towel. Place your pieces on top, and wrap the cloth edges over the rolls. The moisture from the liner will keep your cut pieces chewy for at least a day.
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The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.
Grains & Starches 54%
• uncooked Japanese short-grain rice
• medium sweet potato
Fruits & Veggies 46%
• nori seaweed sheet
• red bell pepper
CalciumNo significant sources of calcium
Nutrition per serving (2 rolls per serving)
Calories 545 kcal
|Total fat||7.8 g|
|Saturated fat||1.3 g|
|Trans fat||0.0 g|
|Total carbs||109.5 g|
|Dietary fiber||9.5 g|
|Total sugars||15.6 g|
|Added sugars||1.6 g|
|Vitamin A||413 μg RAE|
|Vitamin B6||0.6 mg|
|Vitamin B12||0 μg|
|Vitamin C||82.8 mg|
|Vitamin D||0 μg|
|Vitamin E||2.5 mg|
|Vitamin K||22 μg|
We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.
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