This yummy Vegan Sweet Potato Sushi Roll is filled with 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.
About this Recipe
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 over the years. 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 fact, it means “it’s sour” in Japanese. It comes with a variety of fillings like salmon, shrimp, eel, tuna, squid, crab meat, avocado, cucumber, carrots and more.
This delicious dish is best served at room temperature with delicious sides like soy sauce, spicy mayo, wasabi, peanut sauce and pickled ginger.
Sweet Potato Sushi Roll Ingredients
- 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 a ripe avocado for this filling.
- Scallions/Spring onions: For some extra bite add some green onions. Make sure you remove the stem.
- Sesame: To intensify the Japanese flavors and add some crunch inslude sesame seeds.
- Rice vinegar: Is a delicious vingegar used in East Asian cuisine. It will add a savory sour flavor to the 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 that is used to wrap the sushi. They have a umami flavor along eith a natural sweetness.
- Spicy mayo: Combine soy sauce, sriracha and vegan mayonnaise to make a spicy vegan mayo.
- Wasabi for serving
- Soy sauce for serving
How to Make Sweet Potato Sushi Rolls
- Start by preparing the sweet potato filling. Preheat oven at 180C/360F. Then, peel and chop sweet potato into strips. Place foil on to an oven tray, lay the sweet potato strips on to 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.
- While the carrot 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 mixture of rice vinegar and brown sugar. 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 of the sheet. Next, sprinkle sesame seeds on top of the rice and add strips of chopped avocado, sweet potato and green onions on top of the rice at the bottom edge.
4. 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.
Use a sharp wet knife to cut the long 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 then drizzle the sauce over the rolls before serving.
5. Finally, serve these mouth-watering Sweet Potato Sushi Rolls with sesame seeds with wasabi and soy sauce.
Tips and Tricks
- Rolling sushi: Making sushi can be fun but it is important that you handle the sushi roll gently to prevent it from tearing or falling apart. Make sure you do not add too much of each filling and leave the edges free if not the sushi will be difficult to roll.
- Sushi fillings: The sushi fillings should be cool before adding them to the nori sheets. Adding cool ingredients to the nori sheet will also make rolling the process of rolling the nori sheets easier.
- Alternative fillings: The fillings of choice in this sushi roll are sweet potato strips, avocado strips and green onions. However, feel free to get creative and add your favorite fillings. Some great 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. Simply follow the same recipe but skip the nori sheets.
- Batches: If you are serving a crowd then 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.
The sweet potato sushi roll is also known as the sweet potato maki. It is a vegan sushi roll that is made with 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.
Thanks for reading this recipe, comment below if you made this and let me know how it went! Follow @simshomekitchen on Instagram, take a photo, tag and hashtag it with @simshomekitchen.
Sweet Potato Sushi Roll
- 60 g of cooked white rice
- 1 sweet potato
- 1 avocado
- 3 Green onions/scallions
- 3 tsp of sesame seeds
- 1.5 tsp of rice vinegar
- 1/2 tsp of brown sugar
- Salt to taste
- 2 tsp of soy sauce
- 3 tsp of sriracha –
- 2 tsp of vegan mayonnaise
- 4 Nori sheets
- Wasabi for serving
- Soy sauce for serving
- 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.
- 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.