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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! If you don't want to deal with rolling the sushi, you can also try my vegan sushi bowl!
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.
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.
- 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.
- 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.
- 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!
- 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
- BUTTERNUT SQUASH CURRY
- THAI PEANUT NOODLES
- THAI RED CURRY RECIPE
- LO MEIN RECIPE
- GARLIC SESAME NOODLES
- VEGAN POKE BOWL
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
PrintSweet Potato Sushi Roll ( Vegan & Gluten free )
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 5 sushi rolls 1x
- Category: Main Dish, Side Dish
- Method: Cook
- Cuisine: Asian
- Diet: Vegan
Description
This sweet potato sushi roll recipe is vegan, gluten free, healthy, and easy to make! These vegan sushi rolls can be a light meal or appetizer, loaded with fresh veggies and budget friendly.
Ingredients
Sushi Rice
- 1 cup uncooked white sushi rice (rinsed well)
- 1 ½ cups water
- 2 tbsp rice vinegar
- 1 tsp sea salt
- 1 tbsp maple syrup
Sushi Roll
- 1 large sweet potato (peeled, cut into cubes)
- 1 tbsp avocado oil (sub for olive oil)
- ¼ tsp salt
- 1 large (or 2 small) cucumbers (sliced thinly)
- 1 ripe avocado (sliced thinly)
- nori sheet (I used 5)
For serving
- sushi ginger, wasabi, tamari (sub for soy sauce) and toasted sesame seeds
Instructions
- Preheat the oven to 400 F and place the sweet potato cubes on a parchment paper lined baking sheet. Drizzle oil and salt, mix around and bake for 25 to 30 minutes until golden brown.
- While the sweet potatoes are roasting, cook the sushi rice by placing it in a medium saucepan with water on high heat. Bring it to a boil, lower the heat to low and simmer covered for 20 minutes. Let it sit for 10 minutes before uncovering. Wait to cool down and add rice vinegar, maple syrup. 1 tsp sea salt, mix well.
- Place the cooled rice, sliced cucumber and avocado, roasted sweet potatoes, nori sheets and a small bowl of water (for dipping fingers) on a flat surface where you will assemble the sushi.
- 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.
- Add the roasted sweet potato, cucumber and avocado slices in a thin layer in the middle of the rice (see photos in the post). Make sure not to overload it.
- Lift both corners of the nori sheet that is close to you with both hands and roll it over the veggies while tucking the veggies in firmly. 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. Use a very sharp knife and wet it before cutting it. Without putting too much pressure, gently cut the rolls with the back and forth motion.
- Garnish with toasted sesame seeds and serve with pickled ginger, wasabi and tamari!
Notes
Change up the veggies and use your favorite ones. 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.
Make sure the veggies are thinly sliced.
It may not look perfect but it will taste great so don't be discouraged, keep practicing!
Nutrition
- Serving Size: 5
- Calories: 156
- Sugar: 4g
- Sodium: 602.9mg
- Fat: 7.1g
- Trans Fat: 0g
- Carbohydrates: 21.9g
- Fiber: 2.7g
- Protein: 2.1g
- Cholesterol: 0mg
Keywords: sweet potato sushi roll, vegan sushi roll, vegetarian sushi roll, sweet potato tempura roll
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