Sweet Potato Sushi Roll

5 from 1 vote

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.

Prep Time20

Cook Time16

Total Time36

Course: Dinner, Lunch

Cuisine: Asian, East Asian, Japanese, Sushi

Diet: Vegan

Servings: people

Calories: 313kcal

Author: Jen Sim

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.

Nutrition