sweet potato sushi

This vegetarian sweet potato sushi roll recipe is so easy and delicious! Filled with sushi rice, roasted sweet potatoes, rolled in a nori seaweed wrap and drizzled with a creamy spicy Sriracha mayo dressing, this is the perfect snack, lunch or easy dinner!

Sweet Potato Sushi Roll

white rice

cup + 1 tbsp water

rice vinegar

salt

nori (seaweed paper)

tsp white or black sesame seeds

potatoes

pickled ginger (optional)

wasabi (optional)

spicy sriracha mayo

bang bang sauce

eel sauce

Rinse the rice in a fine mesh strainer to remove excess starch (water should run clean). Shake off excess water.

Add rinsed rice and salt to instant pot. Add water. Add 1 tsp salt.

Cook on instant pot high pressure setting for 6 minutes (with full natural release).

Transfer rice to bowl. Add rice vinegar evenly over rice.

Gently fold rice to incorporate rice vinegar, be careful not to smash rice.

How to make sushi rice

Peel sweet potato and cut lengthwise into approximately 1/2-inch thick strips.

Coat with olive oil and bake for approximately 15-25 minutes (on 425F). Sweet potatoes should be tender.

Allow to cool before preparing sweet potato sushi rolls.

Bake sweet potatoes

Cover a bamboo sushi rolling mat with plastic wrap.

Place a sheet of nori on the mat.

Dip hands in water and clap to remove excess water. It helps to keep small bowl of water near you and a towel.

Spread a layer of rice across the nori. You will use about 1 cup cooked rice per full nori sheet.

Spread rice over whole surface of nori (no gap).Then sprinkle with sesame seeds.

Flip nori over (rice side down, nori up).

Place 3-4 thin sweet potato strips lengthwise in a strip across the rice. Placement should be aboiut 1 inch or so from the bottom of the rice paper. Be careful not to put too many or sushi roll will not close well.

Use bamboo mat to lift edges up and over filling. Use fingers to tuck roll.

Tuck mat tightly into roll shape so only nori with no rice is exposed, pull back and tighten.

Move mat and shape roll, repeat squeeze and shape.

Slice and wipe with wet towel after each slice to prevent knife from getting too sticky.

Cut in half and then each half into 3 segments.

How to roll sweet potato sushi rolls

This vegetarian sweet potato tempura sushi recipe is the perfect recipe for a date night in! It&#039;s the perfect gluten free meal prep recipe because it stores well and can be eaten on the go!

Vegetarian Sweet Potato Sushi Roll

white sushi rice (rinsed well)

water (or follow instructions on rice cooker)

tbsp rice vinegar

tsp sea salt

tbsp white sugar

sweet potato

eggs (see notes for vegan option)

rice flour (brown

breadcrumbs

tsp salt

garlic powder

avocado

cucumber (sliced to thin long strips)

tahini

hot sauce (or

Water (amount will depend

cook rice

Cook the sushi rice according to package instructions. 

add vinegar

When done cooking, stir in the rice vinegar, salt, and sugar if using. 

preheat

Preheat the oven to 400 degrees Fahrenheit. 

chop sweet potatoes

Wash and peel the sweet potato and chop into roughly 2 inch long slices (about 1/2 inch thick).

whisk egg

whisk flour

In another bowl, whisk together the rice flour, salt, and garlic powder.

make assembly line

Create an assembly line with the eggs, flour, breadcrumbs and a baking tray lined with parchment paper. 

dip potatoes

Dip one sweet potato slice in the egg, then the flour, and then in the breadcrumbs. You can repeat this process a couple of times if you want the coating to be thicker. Place on the baking tray and repeat with all of the sweet potato wedges. Try to leave a bit of space between each sweet potato so they can really crisp up. 

bake

Bake for about 25-30 minutes or until lightly browned and crispy on the outside. This next step is optional, but if you want to crisp up the outside more, add the cooked sweet potato wedges to a pan with hot oil, just enough to cover the bottom. Fry on each side for about 1 minute or until golden.

assemble

To assemble the sushi, add a nori sheet to a sushi rolling mat. Add a layer of rice to the bottom 2/3 of the nori, leaving about 2 inches of space at the top (see image). Press the rice down firmly to ensure it sticks. It helps if your fingers are a bit wet. 

roll

Add all your fillings to the bottom half of the rice. For this recipe we are using sweet potato, cucumber, and avocado. 

seal

To roll, use the bamboo mat to gently fold the roll up and out. Keep rolling until you get to the last inch of the nori. Use some water to seal the ends together. 

repeat

serve

To make the dressing, whisk all ingredients together in a bowl. Add water until it is your desired consistency. Drizzle on top of the sliced sushi an enjoy!

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Sweet Potato Sushi Roll

Vegetarian Sweet Potato Sushi Roll

Top 2 sweet potato sushi recipes from across the web

The most viewed sweet potato sushi recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sweet Potato Sushi Roll

Vegetarian Sweet Potato Sushi Roll

The most viewed sweet potato sushi recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine