Superfoods Sushi

● Time: 30 min ● Serves 2 (2 sushi rolls each)

  • Vegetarian
  • Gluten-free
  • High protein
  • Sugar-free
  • Superfoods

This is high protein vegetarian sushi at its most delicious!
Steaming is the best method for cooking sweet potato as it retains most nutrients – the anthocyanins are kept more intact and it’s even shown to have better effects on blood sugar levels.


• 1 large sweet potato, peeled and chopped into small cubes
• 1 tsp garlic powder
• Salt and pepper, to taste
• ½ tbsp coconut oil
• 360g CUP? Puregg Egg Whites
• 4 seaweed nori sheets
• 1/2 avocado sliced
• 2 cups spinach or kale
• 1/2 red capsicum sliced
• 1 pinch of sesame seeds, toasted
• Optional to serve: pomegranate seeds and black sesame seeds, toasted


1 Steam sweet potato for around 15-17 minutes, until tender but not mushy. Smash with a fork and season with garlic powder, salt and pepper.
2 To make the omelette for the filling, heat coconut oil in frying pan until very hot. Add about half a cup of Puregg Egg Whites to the pan spreading it out evenly. Cook on both sides until golden. Repeat to make 4 omelettes.
3 With a spoon, spread sweet potato mash onto each nori sheet, leaving a one inch gap on each side. Slice each omelette so it’s the same size as the sweet potato mash and layer it on top.
4 Layer your avocado, spinach and capsicum at the end of the nori closest to you
5 Roll sushi firmly, wetting the end of the nori with a splash of water to seal it. Slice to serve, sprinkled with toasted sesame seeds. Add pomegranate and toasted black sesame seeds if desired.

XHEAD: Sweet ‘n’ Spicy Sriracha Dipping Sauce
• ½ tsp Sriracha, or to taste
• 2 tbsp sugar-free sweet chilli sauce
• 2 tbsp garlic aioli
• ½ tbsp reduced salt tamari

1. Whisk all ingredients together in a bowl. Dip away!

Top Tip!

Squeeze lemon juice over the avocado to prevent it from browning