This yummy vegan Sweet Potato Sushi Roll has fresh and delicious East Asian flavors! Make this restaurant-style favorite with a few easy-to-find ingredients and serve with chopsticks, wasabi, spicy mayo and pickled ginger.
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This recipe is a vegan variation of the delicious, popular salmon and avocado maki. Sushi is a traditional Japanese dish that has become increasingly popular. It usually includes cooked vinegared rice, seafood and raw vegetables. It is typically served in bite-sized pieces and is eaten with chopsticks.
Sushi is a variation of narezushi. It has a unique and addictive sour taste. In Japanese, it means "it's sour." Sushi comes with various fillings, such as salmon, shrimp, eel, tuna, squid, crab meat, avocado, cucumber, carrots, and more.
This delicious dish is best served at room temperature with tasty sides like soy sauce, spicy mayo, Easy Japanese Edamame Salad, Crunchy Asian Cucumber Salad wasabi, peanut sauce and pickled ginger.
Why You Should Try This Recipe
- This vegetarian sushi dish is fun to prepare and tastes delicious.
- These tasty vegan sweet potato sushi rolls are a great restaurant-style dish for dinner parties and special occasions.
- It can be served with various sides.
- Feel free to double or triple the sushi to feed more people.
Sweet Potato Sushi Roll Ingredients
See the recipe card for full information on ingredients and quantities.
- Rice: Use medium-grain white rice for this recipe.
- Sweet potato cut into strips: This is the main filling for the sushi. Bake the sweet potatoes.
- Avocado: Slice up some ripe avocado for this filling.
- Scallions/Spring onions: For some extra bites, add some green onions. Make sure you remove the stem.
- Sesame: To intensify the Japanese flavors and add some crunch, include sesame seeds.
- Rice vinegar: is a delicious vinegar used in East Asian cuisine. It adds a savory, sour flavor to sushi.
- Brown sugar: East Asian food is all about balancing flavor, so be sure to add some sugar to balance out the sour taste and add some sweetness.
- Salt: Is added to the rice for flavor.
- Nori: is a vegan seaweed strip used to wrap sushi. It has an umami flavor and a natural sweetness.
- Spicy mayo: Combine soy sauce, sriracha and vegan mayonnaise to make a spicy vegan mayo.
- Wasabi or Easy Honey Sriracha Sauce for serving
Tips and Substitutions
- Rolling sushi: Making sushi can be fun, but it is essential to handle the roll gently to prevent it from tearing or falling apart. Do not add too much of each filling and leave the edges free; otherwise, the sushi will be difficult to roll.
- Sushi fillings: The sushi fillings should be cool before adding to the nori sheets. Adding cool ingredients to the nori sheets will also make rolling the nori sheets easier.
- Alternative fillings: This sushi roll's fillings of choice are sweet potato strips, avocado strips, and green onions. However, feel free to get creative and add your favorite fillings. Some vegan alternatives include cucumbers, mushrooms, tofu, and red bell peppers.
- Sweet potato sushi roll without nori: Sweet potato sushi rolls can be made without nori sheets. Follow the same recipe, but skip the nori sheets.
- Batches: If you are serving a crowd, double or triple this recipe.
- Storage: Sushi is best served fresh however, it can also be refrigerated for 1-2 days in an airtight container.
How to Make Sweet Potato Sushi Rolls
- Start by preparing the sweet potato filling. Preheat oven at 180C/360F. Then, peel and chop the sweet potato into strips. Place foil onto an oven tray, lay the sweet potato strips onto it, season it with salt to taste, and bake it in the oven for 15 minutes or until soft. Set aside and leave to cool for later.
2. While the sweet potato cooks, prepare the rice, cook it on the stove, rice cooker, or slow cooker with a pinch of salt. Then leave it to cool. Once it cools down, add a rice vinegar and brown sugar mixture. Mix gently with a spatula.
3. Lay a bamboo mat on the table. Then, place a nori sheet on top of the mat and lightly dampen the nori sheet with water.
Add a thin layer of rice to the nori sheet and leave some space at the top. Next, sprinkle sesame seeds on top of the rice.
4. Add strips of chopped avocado, sweet potato and green onions on top of the rice at the bottom edge.
5. Carefully roll up the sushi using a bamboo mat. Shape it into a square, circle or rectangle. Then, leave it at room temperature or in the refrigerator for at least 15 minutes. After this, it should be easier to cut the rolls.
6. Cut the long roll into 1.5-2 cm thick pieces using a sharp wet knife. Then place them on a plate or board. Next, prepare the spicy mayo sauce. Add sriracha, soy sauce and vegan mayo to a small bowl and stir then drizzle the sauce over the rolls before serving.
7. Finally, serve these mouth-watering Sweet Potato Sushi Rolls with sesame seeds with wasabi, soy sauce and Easy Carrot Salad with Asian Dressing.
Recipe FAQs
People also call the sweet potato sushi roll the sweet potato maki. This vegan sushi roll uses nori sheets, sweet potato, rice, and vegetables like avocados, cucumbers, red bell peppers, carrots, and more.
Yes, nori sheets are vegan. They are thin sheets of seaweed and are used to wrap sushi.
It is believed that sushi was invented in Edo by Hanaya Yohei in the 1820s.
Place leftovers in an airtight container and refrigerate for up to 2-3 days.
More Tasty East Asian Recipes
Sweet Potato Sushi Roll
Equipment
- Sushi mat
- Plastic wrap
Ingredients
- 60 g of cooked white rice
- 1 sweet potato
- 1 avocado
- 3 Green onions/scallions
- 3 teaspoon of sesame seeds
- 1.5 teaspoon of rice vinegar
- ½ teaspoon of brown sugar
- Salt to taste
- 2 teaspoon of soy sauce
- 3 teaspoon of sriracha -
- 2 teaspoon of vegan mayonnaise
- 4 Nori sheets
- Wasabi for serving
- Soy sauce for serving
Instructions
- Preheat oven at 180C/360F. Then, peel and chop sweet potato into strips. Lay foil on to a baking tray and add the sweet potato strips, season with salt and bake in the oven for 15 minutes or until soft. Set aside and leave to cool for later.
- Meanwhile, cook the rice in a rice cooker or slow cooker in salted water. Then cool and add the mixture of rice vinegar and brown sugar. Mix gently with a spatula.
- Next, lay one nori sheet on a bamboo mat and lightly dampen it with water. Add a thin layer of rice and leave the top of the nori sheet free. Then sprinkle sesame seeds on top of the rice.
- Peel avocado, remove the pit and cut it into strips. Place the avocado strips, sweet potato and green onions on top of the rice at the bottom end of the nori sheets.
- Carefully roll the nori sheet using the bamboo mat. Shape the roll into a square, circle or rectangle. Leave at room temperature or refrigerate for 15 minutes to make it easier to cut.
- Use a sharp wet knife and cut the roll into 1.5-2 cm thick pieces. Then place them on a plate or board. Next prepare the spicy mayo sauce. Add sriracha, soy sauce and vegan mayo to a small bowl and stir. Serve sweet potato sushi rolls with spicy mayo, wasabi and soy sauce.
Notes
- Rolling sushi: Handle the sushi roll gently to prevent it from falling apart or tearing. Make sure you do not add too much of each filling and leave the edges free if not this will make it difficult to roll the sushi.
- Sushi fillings: Allow the fillings to cool down before adding them to the sushi roll.
- Storage: Refrigerate sushi for 1-2 days in an airtight container.
Tia says
Loved this recipe can’t wait to make this again 🙂 perfect for veggie eaters too ?