Keto Curry Sweet Potato Sushi

With curry-roasted sweet potatoes and creamy avocado wrapped in cardamom-infused millet rice, this keto-friendly sushi has a unique twist. It tastes great and is good for you if you like sushi and are on a low-carb or ketogenic diet.

Ingredients:

• 1 large sweet potato, peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon curry powder
• 1 avocado, thinly sliced
• 1 cup millet, rinsed
• 2 cups water
• 1/2 teaspoon ground cardamom
• Nori sheets seaweed sheets
• Salt to taste

Instructions:

Preheat the oven to 400F 200C

In a bowl, toss diced sweet potato with olive oil, curry powder, and a pinch of salt until evenly coated

Spread the sweet potato cubes on a baking sheet and roast for 20-25 minutes or until tender and slightly caramelized, stirring halfway through

In a saucepan, combine millet, water, and ground cardamom

Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until millet is cooked and water is absorbed

Fluff with a fork

Lay a sheet of nori on a bamboo sushi mat or a clean surface

Spread a thin layer of cooked millet evenly over the nori sheet, leaving about 1 inch of space at the top edge

Arrange slices of avocado and curry-roasted sweet potato along the bottom edge of the nori sheet

Using the bamboo mat, tightly roll the nori sheet, pressing gently to seal the edge

Repeat with remaining ingredients

Slice the sushi rolls into bite-sized pieces using a sharp knife, wiping the blade clean between cuts to ensure neat slices

Serve the keto curry sweet potato sushi with soy sauce or tamari for dipping, if desired