Roll with this new trend and add our crispy and flavorful Alexia Sweet Potato Fries to your next homemade sushi dinner!
Tell your friends:
1 Bag Alexia Sweet Potato Fries with Sea Salt (15 oz)
3 Persian or Hot House Cucumbers, sliced lengthwise
2 Red Bell Pepper, sliced
1 Bundle Asparagus
4-5 Seaweed Sheets
2 C Sushi Rice
½ T Rice Wine Vinegar
½ T Salt
½ T Sugar
3 T Mayo
3 T Sriracha
1 T Sesame Oil
OVEN: Preheat oven to 425°F. Place julienned sweet potato fries on a baking sheet in a single layer. Bake for 18-22 minutes, flipping halfway through to ensure maximum crispiness.
AIR FRYER: Preheat air fryer to 360°F. Fill basket with half the frozen potatoes. Cook 12-14 minutes. Slide out basket halfway through cooking time and shake.
Make sticky rice by cooking according to the package instructions and mixing in rice wine vinegar, salt and sugar.
In the meantime, slice cucumbers, bell peppers and blanch asparagus. Next, make the spicy sauce by mixing mayo, sriracha and sesame oil in a bowl.
Once everything is prepped and ready, assemble sushi by placing rice on a seaweed sheet. Layer on sweet potato fries, cucumbers, bell pepper and asparagus. Roll tightly with a sushi mat, remove and slice into cut rolls. Serve with spicy sauce.