INGREDIENTS
1
inch sweet potato (sliced about 1/2thick)
Olive oil
Pre-cooked shrimp
Rainbow chard
1/2
cucumber (chopped)
1
avocado (thinly sliced)
1
sheet nori (divided)
Wasabi paste
Soy sauce
1/2 cup
store-bought sticky rice (I use the PC kind)
1 1/2 cups
water
2 tsp
granulated sugar
2 tsp
rice wine vinegar
Sesame seeds for garnish
1/2 cup
mayo
1/4 cup
sriracha hot sauce