Sweet Potato Sushi Roll ( Vegan & Gluten free )

This sweet potato sushi roll recipe is vegan, gluten free, healthy, and also easy to make! In addition, these vegan sushi rolls can be a light meal or appetizer, loaded with fresh veggies and budget friendly.

Every time I order sushi rolls at a restaurant, I realize how easy it is to make them at home and also cheaper! Since you can put any veggies that you like, you can customize it easily.

Making sushi at home can be intimidating if you have never tried it but they are actually a lot easier to make than you think. When you first make a couple of them, you’ll get the hang of it quickly so it will become easier with practice just like spring rolls!

I strongly believe in having a minimalist kitchen and also not having so many gadgets for a specific task. For this reason, I make sushi without a bamboo mat but you can use it if you like.

But, before we jump into the recipe, let’s talk about how you can customize it and learn some tips.

How to make Sweet Potato Sushi Rolls

Ingredients

Nori sheet

Nori sheets are seaweed so you will need nori to wrap all the ingredients and hold everything together. They are delicious and also good for you!

Sushi Rice

Sushi rice is sticky and also it is different than regular rice so I don’t recommend using long grain rice instead. You can try to use short grain rice or brown rice but make sure to cook it until it’s sticky.

Sweet potato

It works great in this recipe and also looks amazing too! We will use roasted sweet potato in cubes but you can use sweet potato strips instead. If you want to make sweet potato tempura, you can coat it in breadcrumbs with an egg replacement and bake or fry.

Cucumber

Cucumbers provide great crunch and also taste. I like using Persian cucumber because I find they taste a lot better.

Avocado

Avocado makes this vegan sweet potato sushi roll very creamy and also delicious! But make sure the avocado is ripe and slice them thin.

Rice vinegar & Maple syrup

We will be adding rice vinegar and maple syrup to the rice because it gives that sushi rice taste.

For serving

You can serve this vegan sushi with wasabi, sushi ginger and tamari (sub for soy sauce if not gluten free).

How to make it

• You will start by preheating the oven to 400 F and then peel and cut the sweet potato into cubes. Place the cubes on a parchment paper lined baking sheet and then drizzle oil and salt, bake for 25 to 30 minutes until golden brown.

• In the meantime, rinse the rice and add it to a sauce pan with water and then cook for 20 minutes. After the time is up, you can turn off the heat and let it sit covered for 10 minutes before adding the rice vinegar, maple syrup, salt and fluffing it. You will need to make sure the rice is cooled before making the sushi.

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How to roll it without a bamboo mat

• Gather all the ingredients including a small bowl of water for dipping fingers on a flat surface and then place a nori sheet on a clean and dry cutting board shiny side down. Spread the sushi rice with your hands to make a thin layer and leave about 2 inches at the top. Wet your hands before pressing down on the rice so it doesn’t stick.

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• Now, you will add the roasted sweet potato cubes, cucumber and avocado slices in a thin layer over the rice towards the middle of the rice. Make sure not to overload it so it is easier to wrap.

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• Lift both corners of the nori sheet that is close to you with both hands and then roll it over the veggies while tucking the veggies in firmly. You will keep rolling while holding it tightly until you get to the last inch of the nori sheet.
• While holding the roll with one hand, use your other hand to dip your fingertips into the water and wet the last edge of nori sheet that does not have rice on it so it seals. Roll the end of the nori sheet and make sure that it is tightly sealed. If not, add more water and try to seal it again. Repeat this process until you have used up all the ingredients or had the desired amount of sushi rolls.

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• Now, use a very sharp knife and wet it before cutting so it is easier to cut. Without putting too much pressure, gently cut the rolls with the back and forth motion. It doesn’t have to look perfect but it will taste great!

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• Garnish with toasted sesame seeds and serve with pickled ginger, wasabi, and tamari!

Tips & Variations

• You can easily change up the veggies and use your favorite ones. You can add grated radishes, carrots, green onions, bell peppers, or any other veggies.
• Use a bamboo mat if you prefer.
• If you want to make this soy free, use coconut aminos instead of tamari.
• The key is to have thin veggies so it will not break the nori.
• You will get better with practice so keep practicing!

How to store sweet potato sushi roll

This vegetarian sushi recipe tastes better freshly made but you can store them in the fridge covered in an airtight container for 2 to 3 days.

This homemade sweet potato sushi roll is healthy and filling. It’s also

• Vegan & Gluten free
• Loaded with raw vegetables
• Customizable
• Budget friendly
• Also so delicious!

More Asian inspired vegan recipes to try

• VEGAN PAD THAI (EASY & HEALTHY)
• BUTTERNUT SQUASH CURRY (VEGAN & HEALTHY)
• THAI PEANUT NOODLES (VEGAN & EASY)
• THAI RED CURRY RECIPE ( VEGAN & EASY )
• LO MEIN RECIPE (VEGAN & EASY)
• GARLIC SESAME NOODLES

So, did you make this? I’d love for you to leave a comment and rate the recipe. You can also share your photo of the recipe on Pinterest and tag me on Instagram using @avocadocentric or #avocadocentric! xo, Selin

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