Tips: Spread the rice as thinly as you can. You can use more ingredients we did in the photos. The one that Pat put the thickest amount of ingredients it was by far our favorite.
To make ‘inside out’ or uramaki rolls, start with the rice spread directly on the sushi mat. Place the nori sheet on top of the rice with the shiny side up. Uramaki rolls are great topped with thinly sliced (paper thin) mango, avocado or lemon.
To make kale for sushi: De-stem 2-3 kale leaves and cut them in one-inch strips. Heat a teaspoon of oil in a large skillet. Sauté for 6-8 minutes, stirring frequently until kale is tender. Transfer kale to a plate covered with paper towel and blot to remove extra water.
To make sweet potato for sushi: Poke holes in the sweet potato with a fork. Microwave sweet potato until tender when pierced with a fork, about 5-7 minutes.
Please note: The nutritional facts are made only for the “rice” and do not include the wide range of ingredients that you can choose to put into your sushi rolls!
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