• Whole Grain Medley, uncooked | --- | 1 cup
• Water | --- | 6 cups
• Fresh Ginger, peeled and quartered | --- | 1-inch piece
• Sweet Potatoes or Yams, peeled and cut into ½-inch fry shapes | --- | 2 lbs
• Olive Oil or Melted Coconut Oil | --- | 2 Tbsp
• Sesame Oil | --- | 2 1/2 tsp, divided
• White Hulled Sesame Seeds (optional) | --- | 2 tsp
• Salt | --- | 1/2 tsp, divided
• Creamy Unsalted Almond Butter | --- | 1/4 cup
• Honey or Agave Nectar | --- | 2 tsp
• Rice Vinegar | --- | 1 tsp
• Ground Ginger | --- | 1/4 tsp
• Nori Sheets | --- | 4 sheets
• Cucumber, julienned (optionally peeled) | --- | 1/2

1. Preheat your oven to 425ºF.
2. Bring the water to boil in a large saucepan. Add the whole grains and ginger, cover, and simmer for 1 hour, or until the grains are tender. Thoroughly drain, remove and discard the ginger, return the grains to the pot, and cover until ready to use.
3. While the grains are cooking, place the sweet potatoes on a large baking sheet and toss with the olive or coconut oil. Roast for 25 minutes.
4. Remove sweet potatoes from the oven and toss with 2 teaspoons sesame oil, the sesame seeds and ¼ teaspoon salt. Return to the oven for 5 more minutes.
5. To make your grains sticky and delicious, stir in the almond butter, sweetener, rice vinegar, ½ teaspoon sesame oil, ginger powder, and ¼ teaspoon salt. Taste test and stir in more salt, to taste, if desired (I usually add about ⅛ teaspoon more).
6. Prepare the yam rolls with the now sticky whole grains, topped with the roasted yam slices and cucumber on the nori sheets. If you aren’t familiar with sushi rolling, see this easy tutorial. Be sure to keep your hands slightly damp when pressing the grains on the nori sheets.
7. Cut and serve with low-sodium soy sauce, tamari or coconut aminos.