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.
- 1 cup uncooked white sushi rice (rinsed well)
- 1 1/2 cups water
- 2 tbsp rice vinegar
- 1 tsp sea salt
- 1 tbsp maple syrup
- 1 large sweet potato (peeled, cut into cubes)
- 1 tbsp avocado oil (sub for olive oil)
- 1/4 tsp salt
- 1 large (or 2 small) cucumbers (sliced thinly)
- 1 ripe avocado (sliced thinly)
- nori sheet (I used 5)
- sushi ginger, wasabi, tamari (sub for soy sauce) and toasted sesame seeds
- 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!
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!
- 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