Spooky sushi? Yes, please! Just in time for Halloween, we’ve created this Philadephia style roll loaded with black rice, panko crusted sweet potato and vegan cream cheese for your eating pleasure. Topped with an avocado wasabi dressing, this sushi not only tastes incredible, it looks festive and fun, too!
I’m a huge fan of Philadelphia rolls (they actually used to be my favorite before going vegan), and I decided to share a fun new on the recipe, Halloween style. We decided to do without a corny Halloween recipe this year, does anyone remember our edible eyeballs, monster mouths, black cat cupcakes or spiderweb soup?
As fun as that was, this year we decided to take a different approach and share this playful yet classy sushi recipe, incorporating black and orange and a bit of Halloween green. Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate our Halloween sushi or any of our other recipes, we love to see your photos!Print
Black Rice Philadelphia Rolls w/ Avocado Wasabi Sauce – Vegan Halloween Sushi
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 4
- Category: Entree, Halloween
For the Sweet Potatoes:
- 3/4 cup Bob’s Red Mill 1:1 Gluten-free Baking Flour
- 1/2 cup lager beer
- 1/2 large sweet potato, cut into medium strips
- 1/2 cup almond milk
- 1/2 tablespoon apple cider vinegar
- 1/2 tablespoon dried basil
- 1/2 tablespoon dried oregano
- 1 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1-1 1/2 cups Panko breadcrumbs*
Avocado Wasabi Sauce:
- 1 avocado
- 1/4 cup almond milk
- 1 clove garlic
- 1 tablespoon apple cider vinegar
- 1 teaspoon horseradish
For the rice:
- 1 cup black rice
- 2 1/2 cups water
- 2 tablespoons seasoned rice vinegar
- 4 oz. vegan chive cream cheese* (we used Kite Hill)
- Organic nori sheets
- Soy sauce, to serve (optional)
- Sesame seeds to garnish (optional)
- To prepare the rice: Thoroughly rinse the black rise, then place it into a medium pot. Cover it with water and bring it to a boil over medium heat. Once boiling, lower it to a simmer and cover for about 2-25 minutes, or until the rice is fluffy.
- As the rice cooks, prepare a large baking sheet with parchment paper or a silicone baking mat and preheat the oven to 400F.
- In a medium-sized bowl, whisk together the flour, lager beer, almond milk, apple cider vinegar, basil, oregano, garlic powder, black pepper, and salt until smooth.
- Prepare a wide bowl or plate with panko breadcrumbs. Dunk the sweet potatoes into the wet batter, being sure to shake off any excess, then roll them in the panko until completely covered. Place the potato onto the baking sheet and continue until you have covered all of your potatoes. Continue until you have battered all of the potatoes.
- Place the potatoes into the oven for 30 minutes, flipping halfway through.
- In the meantime, prepare the sauce. In a high-speed blender, add in all of the ingredients for the sauce and blend until smooth.
- Once your rice is finished, add the seasoned rice vinegar and mix together until it is uniform.
- On a sushi mat, lay out a sheet of nori. Cover the nori with the black rice, leaving an empty space at the end to seal. If the rice is not sticky enough, you can gently press down on it to stick together. Layer in sweet potatoes and cream cheese. Roll the sushi tight, then seal by spreading water onto the empty end with your finger and rolling shut.
- Cut the sushi using a sharp wet knife, into 1/2” thick rolls.
- Serve the sushi with a drizzle of the avocado wasabi sauce, and the optional soy sauce and sesame seeds. Enjoy!
- Start with 1 cup of panko and add more as needed.
- If you cannot find chive cream cheese near you, simply take any vegan cream cheese and mix in 1-2 tablespoons of chopped chives.
Nutrition facts label provided by Nutri Fox.
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