Savory Sweet Potato Sushi
I love how this sushi rolls the comforting flavors of sweet potato and avocado into a fun, bite-sized package that’s perfect for sharing (or not!). It's a pl...
I remember the first time I made sweet potato sushi – I was just experimenting with what I had in my kitchen, and it turned out to be a delightful surprise!
Sweet potatoes bring this earthy sweetness that pairs surprisingly well with the fresh crunch of veggies and creamy avocado.
Plus, it’s a great way to get creative and have fun rolling sushi at home with friends or family.
Let’s dive into this zany recipe together!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Feel free to switch up the veggies inside your sushi! Carrots, bell peppers, or even some spicy radishes would work wonderfully. If you can't find sushi rice, short-grain brown rice is a good alternative, though the texture might be a bit different. Also, make sure your nori sheets are vegan-friendly – some brands can sneak in marinated tofu products.
Tips & Notes
- •I love making extra rice to keep in the fridge for quick meals later in the week – it’s super versatile!
- •If you’re feeling extra adventurous, throw in some pickled ginger or wasabi for a kick!
Recipe Variations
- •For a spicy twist, add some sriracha or spicy mayo (made with vegan mayo and sriracha) to your sushi rolls.
- •Sometimes I like to add roasted chickpeas for an extra crunch and protein boost!
Storage & Freezing
These sushi rolls are best enjoyed fresh, but you can store any leftovers in an airtight container in the fridge for up to 24 hours. Just know that they might get a little soggy, so enjoy them as soon as you can!
Frequently Asked Questions
Can I use brown rice instead of sushi rice?
Absolutely! Brown rice will give it a nuttier flavor and extra fiber, just keep in mind that it might take a bit longer to cook.
What if I don't have a bamboo mat?
No worries! You can use a clean kitchen towel or even just roll it by hand, though it might take a little more finesse.
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Ingredients
Instructions
- 1
Start by cooking the sushi rice. In a medium saucepan, combine the rinsed sushi rice and water. Bring it to a boil over medium heat, then reduce to low, cover, and let it simmer for about 20 minutes until all the water is absorbed. Once done, remove from heat and let it sit, covered, for another 10 minutes.
- 2
While the rice is cooking, steam or boil your sweet potato cubes for about 10-15 minutes until they’re tender. You can check with a fork – it should slide in easily.
- 3
In a small bowl, mix together the rice vinegar, maple syrup, and salt. Once the rice has rested, transfer it to a large bowl and gently fold in the vinegar mixture. Let it cool a bit.
- 4
Now it’s time to roll! Place a bamboo sushi mat on your counter and lay a sheet of nori, shiny side down, on top.
- 5
Wet your hands with water to prevent sticking, and grab about a handful of the sushi rice. Spread it evenly across the nori, leaving about 1 inch of space at the top to seal the roll later.
- 6
Arrange a line of sweet potato, avocado slices, and cucumber strips across the rice.
- 7
Using the bamboo mat, carefully lift the edge closest to you and start rolling it away from you, pressing gently but firmly as you go. Roll until you reach the top edge of the nori.
- 8
Moisten the edge of the nori with a little water to help seal the roll. Give it a gentle squeeze to hold everything together.
- 9
Repeat with the remaining nori sheets and fillings.
- 10
Once you’ve rolled all your sushi, use a sharp knife to slice each roll into bite-sized pieces. Wipe the knife with a damp cloth between cuts for cleaner slices.
- 11
Sprinkle with sesame seeds if you like, and serve with soy sauce for dipping.
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