Purple Sweet Potato Salmon Sushi Roll

Recipe courtesy Courtney Swan

Purple sweet potato sushi is colorful and functional. What first began as an effort to replace the traditional white rice with a more blood-sugar-stable and vitamin-rich carbohydrate turned out to be almost too pretty to eat. It also makes this sushi roll recipe completely Paleo-friendly. Steaming works best to retain the potatoes’ beautiful color. You can use any sweet potato you want with this sushi recipe — and leave out the peppers (just add extra avocado and cucumbers) if you’re sensitive.

Related: Paleo Cauliflower Rice Sushi Rolls

Print Recipe

Purple Sweet Potato Salmon Sushi Rolls

What first began as an effort to replace white rice with a more blood-sugar-stable and vitamin-rich carbohydrate turned out to be almost too pretty to eat.

https://www.bulletproof.com/recipes/eating-healthy/purple-sweet-potato-salmon-sushi-roll-recipe/

1 hour

CourseMain Dishes, Snacks

DietDairy-Free, Grain-Free, Paleo, Whole30

Servings2 rolls

Ingredients

• 2 medium purple sweet potatoes
• 1 red bell pepper (optional)
• 1 yellow bell pepper (optional)
• 4 oz salmon (wild-caught, sashimi-grade)
• 1 avocado
• 1 cucumber
• 2 nori (seaweed) sheets
• 1 pinch Himalayan pink salt (garnish)
• 1 tbsp Bulletproof Brain Octane C8 MCT Oil (garnish)

Instructions

• Steam the purple sweet potato until soft (the skin will easily come off). While the sweet potato is steaming, cut the veggies and salmon into thin slices.
• Once the sweet potato is done steaming, strip off the skin and mash the potato.
• Once cooled, spread out a nori sheet over a sushi mat. Spread the sweet potato over the entire nori sheet.
• Pile your veggies and salmon in the middle of the nori sheet and roll up as tightly as possible. It will look like a sushi burrito.
• Transfer the sushi roll onto a cutting board and slice into sushi pieces. Make sure you’re using an extra-sharp knife to keep the roll intact.
• Drizzle with Brain Octane Oil and top with Himalayan pink salt before you dig in!

Nutritional Information

• Calories: 368
• Fat: 26 g
• Protein: 16 g
• Fiber: 10 g
• Sugar: 5 g
• Carbohydrates: 22 g
• Net Carbs: 12 g
• Sodium: 59 mg

*A note on peppers: Peppers, like other vegetables in the nightshade family, are suspect on the Bulletproof Diet. They contain lectins, which may cause inflammation in sensitive people. You may experience brain fog, sore joints, bad skin, or even migraines. Lectins are a common autoimmune trigger that has been linked to a significant percentage of rheumatoid arthritis cases and is a trigger for skin problems.