This vegetarian/vegan Sweet Potato Sushi Roll recipe is made with baked or roasted sweet potatoes, sushi rice, nori, and even other vegetables if you want to add them. It's absolutely delicious and perfect for lunch, dinner, or snacks.
Begin by rinsing the rice under cold water. The best way to do this is by using a rice rinsing bowl or a colander that is made for small grains.
My sister, the recipe creator, uses a rice steamer to cook her sushi rice, and she suggests using short or medium-grain rice. The ratio for 8 sushi rolls is 2.5 cups uncooked rice to 2.25 cups water. Below, in the notes, we've listed the cooking methods using a rice steamer, Instant Pot, and stovetop.
While the rice cooks, go ahead and make the rice seasoning with the rice vinegar, sugar, and salt. Mix the ingredients together in a saucepan and heat on medium-high. Watch carefully, and turn the heat off when it begins to simmer. You don’t want this mixture to come to a boil.
When the rice has finished cooking, immediately dump it onto a baking sheet and pour the vinegar mixture over the top. Mix gently and begin spreading the rice evenly.
Spreading it thinly will aid in cooling it more quickly. When you stir and spread the rice, do it gently so that the rice does not become mushy. I like to draw thin lines, with my rice paddle flipped on its side, down the length of the pan using a dragging motion to accomplish this.
Once the rice is coated with the mixture and cooling, the fun begins! In Japan, they often set the pan under a ceiling fan or make it a group event and use paper fans or a piece of cardboard to fan and aid in cooling the rice down quickly.
Cooking the sweet potatoes
The sweet potatoes will need to be cooked before using them in a sushi roll. The best way we’ve found is to slice them into steak fry wedges and bake them at 425°F for about 20 minutes or cook them in your air fryer for approximately 7-8 minutes.
If you plan to include other vegetables, raw asparagus is a great choice, or it can be cooked a little if preferred. We just like a little crunch, so we never cook ours.
Making the sushi rolls
We suggest sliding your sushi mat into a twist-tie gallon-sized plastic bag or covering it with plastic wrap because it will greatly simplify the rolling and clean-up processes.
On your sushi rolling mat covered in plastic, place a sheet of nori with the rough side up, and the lines running in the same direction as the bamboo mat.
Spread the rice all the way out to the edges. You can use a rubber spatula, your rice paddle, or your damp fingertips to smooth it more evenly if you need to. For a maki roll, with the nori on the outside, go all the way out to the very edge except for the one furthest from you. Leave about a ½-inch edge of nori on the far end blank, that will help seal the roll later.
Begin to add your ingredients. I add mine in the center. You want to lay out your fillings in a horizontal row. Try to keep them close enough to bundle together easily.
Starting at the end closest to you, carefully lift the edge of the mat to bring it up and over the fillings. Begin rolling, using the mat to encourage the roll to take on a circular shape. As you roll, gently squeeze to tighten the roll up as it forms. This will help compress the rice enough to hold it together, which will keep the sushi from falling apart. Take care not to let the bamboo mat or the plastic wrap get caught up in the roll.
When the roll is completely formed, use your fingers and run them along the ½-inch strip of nori that was left uncovered at the end with dampened fingers. This will help the edge to stick to the outside of the roll, creating a secure seal.
Cutting the sushi roll
Lightly wet a serrated or very sharp knife and begin slicing the sushi into even pieces. Every so often, you will probably need to clean off the knife and wet it again to keep the slices neat.
If you are planning to pack these for lunch or eat them for a meal at home, you may want to cut them in half for easier handling or just skip the cutting process altogether.
Video
Notes
Rice cooking methods:
Rice steamer method- Place water and rice in the rice steamer and press the ‘Cook’ button or the applicable button for your model.
Instant Pot method- Cook in your Instant Pot on high for 3 minutes and allow for a 10-minute slow release.
Stovetop method- Cook over high heat without the lid until it comes to a boil. Cover, reduce the heat to medium-low, and allow to cook for approximately 12 minutes. Remove it from the heat, leave the lid on, and let it steam for another 10 minutes.
Helpful tips and suggestions:
No mess- Sliding your mat into a gallon-sized twist-tie plastic bag or covering it with plastic wrap will greatly simplify the rolling and clean-up processes.
Rice-Haiga Brown Rice is a good option because it is short-grain and sticky.
Damp hands- Wetting your hands often while rolling the sushi will help with the stickiness.
Storage- Wrap sushi rolls in plastic wrap individually to store. If you plan to slice them, wait until you’re ready to serve to slice. They can be stored in the refrigerator for up to 3 days.
Bento box- Homemade sushi is great in bento boxes for packing lunches, and they are great for picnics too.
If you need a little help, this article on How to Roll Sushi includes a short video.