Sweet Potato Roll Sushi Recipe
Sweet Potato Sushi Rolls are filled with roasted sweet potatoes and creamy avocado, then rolled in nori seaweed sheet! It’s a kid-friendly vegan recipe that’s easy to make at home. I’ll share with you my secret to making the best sweet potato sushi rolls, with step by step photos!
Servings: 24 pieces (3 rolls)
Ingredients
For sushi rice:
- 1 cup sushi rice (I recommend using Japanese short grain rice)
- 1 cup water (This ratio produces the rice that's not too firm or mushy)
- 1 ½ tablespoons sushi vinegar (or mixing 2 tablespoons rice vinegar, 1 tablespoon sugar, and 1 teaspoon salt)
Sweet potato sushi rolls:
- 1 large sweet potato
- 1 tablespoon vegetable oil
- 3 sheets nori (seaweed)
- 1 avocado ripe but still firm
- white sesame seeds you can toast them in a skillet on low for a few minutes until they're lightly browned.
Optional for Serving:
- soy sauce
- wasabi paste
Instructions
Make the sushi rice
- Wash the rice with cold water until the water runs clear. Add it to the rice maker together with water. Cook according to the instruction. If you don’t have a rice cooker, you can cook on the stove top (see recipe notes*).
- Once cooked, transfer the hot rice to a large bowl and let it cool down slightly. When it’s still very warm, stir in the sushi vinegar (the mixture of rice vinegar, sugar, and salt).
Bake sweet potatoes
- Peel the sweet potato and cut lengthwise into 1/2-inch thick strips.
- Mix them with olive oil and bake for 25 minutes until soft and tender, turning half way through.
- Let them cool down before adding to sushi rolls.
Make sweet potato sushi rolls
- Lay out the bamboo mat with an optional piece of plastic wrap on top (this will make clean-up easier). In the meantime, set aside a small bowl of Tezu vinegar water** (regular water mixed with some vinegar) to dip your hands to prevent sticking.
- Cut off 1/3 of the nori seaweed sheet using kitchen scissors. Then place the remaining nori sheet towards the bottom of the mat, shinning side facing down.
- Take 3/4 cup of cooked rice and evenly spread over nori while leaving 1/2 inch at the top of the sheet. Wet your fingers in the vinegar water to spread the rice in a thin layer. Don't use too much pressure, otherwise you'll make the rice mushy.
- Sprinkle sesame seeds on top of the rice, and then place sweet potato strips and avocado slices on top (towards the bottom, see the photo below). Make sure not to add too much filling or your roll won’t seal properly.
- Place the thumbs underneath the bamboo mat and lift the edge up and over the filling.
- Roll the bamboo mat away from you and press the rice and filling together. Use the bamboo mat to continue rolling until reaching the blank nori on the edge.
- Peeling the mat back away as you continue to roll, so that the nori can be rolled into a cylinder. Press the mat gently so that the roll won't fall apart when you cut it.
- Place the roll on a cutting board and use a long sharp knife to cut off the edges on each side. Then cut each roll into 6-8 pieces. Serve with optional soy sauce and wasabi.
Notes
- *How to cook rice on the stovetop: Place the washed and drained rice in a medium saucepan and add cold water. Turn the heat on high and bring it to a boil. Once boiled, reduce heat to medium and cover with the lid. Cook until the water is absorbed about 8 minutes. Then reduce the heat to very low and cook for another 5-6 minutes. Remove from the heat and let it stand for 15 minutes covered.
- * *Tezu water for dipping hands: Mix together 1/4 cup water and 2 teaspoons rice vinegar.
- Don’t put warm sushi rice to the fridge to cool down as this will affect the taste and texture.
Nutrition
Calories: 55kcal | Carbohydrates: 9g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 7mg | Potassium: 78mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1365IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg