Sweet Potato Littles Easy Sushi

Sushi night, no seafood required. We roll Dr. Praeger's Sweet Potato Littles into homemade veggie sushi with crisp vegetables and sticky sushi rice. It is a hands-on dinner the whole family can build together.

Servings: 1  |  Time: 40 minutes  |  Made with: Dr. Praeger's Sweet Potato Littles

Ingredients

• 1 box Dr. Praeger's Sweet Potato Littles
• 2 cups uncooked sushi rice (glutinous white rice)
• 3 cups water
• ½ cup rice vinegar
• 1 tbsp vegetable oil
• ¼ cup white sugar
• 1 tsp salt
• Nori sheets (sushi seaweed)
• Your choice of veggies (carrots, cucumbers, avocado, or bell peppers)
• Soy sauce, for dipping
• Yuzu or lemon, optional for a quick ponzu dip
• Bamboo rolling mat

Instructions

1. Rinse the rice until the water runs clear. Combine with the water in a medium saucepan, bring to a boil, then cook until tender.
2. While the rice cooks, prepare the Dr. Praeger's Sweet Potato Littles from frozen according to package directions. An air fryer gives them extra crunch.
3. In a small saucepan, combine the rice vinegar, oil, sugar, and salt. Cook over medium heat until the sugar dissolves. Cool, then stir into the cooked rice.
4. Slice your veggies into matchsticks for easy rolling.
5. Spread a thin layer of sushi rice over a nori sheet, leaving about an inch bare at one end to seal.
6. Add a thin line of diced Sweet Potato Littles and veggies about an inch from the edge you will roll from.
7. Roll slowly, sealing the edge with a little cold water. Squeeze the mat gently and evenly around the roll.
8. With a sharp knife, slice into 5 to 6 bite-size pieces. Drizzle with your favorite sauce and enjoy.

Tip: quinoa can stand in for rice for extra crunch, and if rolling feels intimidating, turn it into a sushi bowl instead.