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/
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