Nicole Centeno, founder + CEO of Splendid Spoon: "This is not an homage to the fine art of sushi making, rather a busy mom hack that incorporates some of my favorite flavors and textures. If you like Japanese flavors, but don't have the patience for making picture-perfect rolls, you'll dig these. Seaweed is loaded with iron, absorbed more readily due to the acid in the apple cider vinegar. Bonus - apple cider vinegar is a great source of gut-loving probiotics!"

· 2 sheets nori seaweed, cut in half
· 1 cup prepared brown rice
· 1/2 tsp apple cider vinegar
· 1/4 tsp soy sauce
· 1/2 tsp black sesame seeds (white sesame seeds work too)
· 1 small sweet potato, baked
· 1/2 avocado, diced
· 1/4 cup water chestnuts
· Jalapeño slices (optional)
· Fresh cilantro

Toast the seaweed sheets in a pan on medium high heat for about 30 seconds per side. Combine rice, vinegar, soy sauce and sesame seeds in a bowl. Place a seaweed sheet lengthwise in front of you. Put 1/4 of the rice on the right side of the seaweed and flatten it out so it covers half the width of the seaweed. Add bits of sweet potato, avocado, water chestnuts, jalapeño and cilantro on top of the rice. Starting with the top right corner, roll to cover your rice creation completely. Keep rolling the remaining seaweed so you have a cone.

Image via Nicole Centeno