Sushi with Curry-Roasted Sweet Potatoes, Avocado, and Cardamom Millet Rice {}
Think making sushi at home is hard? Think again - these Sushi with Curry-Roasted Sweet Potatoes, Avocado and Cardamom Millet Rice are super easy and super delicious.
Yield: 4 servings
  • 1 cup bamboo rice
  • 1 cup millet
  • 4 cardamom pods, bruised
  • 4 cups water
  • 2 medium sweet potatoes, peeled and cut into matchsticks
  • 3 tbsp olive oil
  • 1 tbsp curry powder
  • 2 tbsp honey
  • salt
  • 3 tbsp rice wine vinegar
  • 2 tbsp sugar
  • 1 tbsp salt
  • 1 avocado, cut into thin slices
  • 6 nori sheets
  1. Combine bamboo rice, millet, and cardamom pods in a medium pot. Add the water. Bring to a boil, then cover and simmer for 15-20 minutes or until water has evaporated. Let sit with the heat off and the cover on for 10 minutes. Remove from heat and let cool to room temperature.
  2. Preheat oven to 400. In a small bowl, combine the olive oil, curry powder, honey, and salt to taste. Toss with the sweet potatoes and then roast on a parchment-lined baking sheet for 20-30 minutes or until tender. Set aside to cool.
  3. In a small bowl, whisk together the rice wine vinegar, sugar, and salt. Toss with the bamboo rice/millet mix. Remove any cardamom pods from the rice.
  4. Place a sheet of nori on a bamboo rolling mat with a long side facing you. Moisten your fingers with water and then pick up a baseball-sized chunk of the rice. Place the rice on the nori, pushing it so that it covers the nori about ½ the way up the sheet. Make sure it covers all the sides and corners and really mush it down onto the seaweed.
  5. About an inch away from the bottom of the nori sheet, use your fingers to make an indentation in the rice across the width of the sheet. This is where you will put your filling! Add your filling into this indentation, making sure you are putting the same amount of filling across the whole thing..
  6. Use your fingers to hold the fillings in place and stick your thumbs under the bamboo mat.
  7. Continue to use your fingers to hold the fillings in place but now start trying to roll the rice on the nori that’s closest to you with your thumb. Try to make this as tight as possible so that the edge of rice you are turning meets the farther edge of the rice.
  8. Tighten the roll by pushing down trying to mold the roll into a cylinder.
  9. Unroll the sushi mat and using your fingers, tightly roll the roll the rest of the way until it is a cylinder.
  10. Using a clean, serrated knife, cut the sushi roll into pieces. I found it easiest to do this by breaking through the nori around half of the roll before really cutting through the roll. Be very gentle while doing this and be careful not to squeeze the roll or the insides will come out!
  11. Serve with soy sauce, pickled ginger and wasabi.
An Eats Well With Others Original
Nutrition Information
Serving size: ¼ of recipe
Recipe by Joanne Eats Well With Others at