Introduction

Vegetarian Sweet Potato Sushi Rolls offer a delightful twist on traditional sushi with crispy, seasoned sweet potato and fresh vegetables wrapped in sushi rice and nori. This recipe is perfect for those looking for a flavorful, meat-free sushi option that’s both satisfying and easy to make at home.

The image shows a wooden board holding three rows of round sushi rolls, each with four to five pieces. Each sushi roll has a black seaweed outer layer, a white rice layer inside, followed by bright orange sweet potato pieces and light green avocado pieces in the center. A light orange creamy sauce is drizzled over the top of the sushi pieces, and white sesame seeds are sprinkled evenly. Around the board, on a white marbled surface, there is a halved avocado, a white bowl with more green cucumber sticks, a small white bowl of sesame seeds, and two small glasses of light brown and dark soy sauces. Two brown chopsticks rest near the bowl with cucumber sticks. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups uncooked white sushi rice (rinsed well)
2 1/4 cups water (or follow instructions on rice cooker)
1 tablespoon rice vinegar
1 teaspoon sea salt
Optional: 1 tablespoon white sugar
1 large sweet potato
2 eggs (see notes for vegan option)
1/2 cup rice flour (brown or white is fine)
3/4 cup plain gluten free breadcrumbs or regular breadcrumbs
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 avocado
1 small cucumber (sliced into thin long strips)
1/2 cup mayo or tahini
2-3 tablespoons hot sauce (or to taste)
1/4 teaspoon salt
Water to thin as needed (usually just if using tahini, not needed for mayo)

Instructions

Step 1: Cook the sushi rice according to package instructions using 2 1/4 cups water or your preferred method.
Step 2: When the rice is done, stir in the rice vinegar, sea salt, and sugar if using. Set aside to cool.
Step 3: Preheat the oven to 400°F (200°C).
Step 4: Wash and peel the sweet potato, then cut into roughly 2-inch long slices about 1/2 inch thick.
Step 5: Whisk the eggs in a medium bowl.
Step 6: In another bowl, whisk together the rice flour, 1/2 teaspoon salt, and garlic powder.
Step 7: Place the breadcrumbs in a separate bowl.
Step 8: Set up an assembly line with the egg bowl, flour mixture, breadcrumbs, and a baking tray lined with parchment paper.
Step 9: Dip each sweet potato slice first into the egg, then the flour mixture, and finally into the breadcrumbs. Repeat the coating steps if you want a thicker crust. Place coated slices spaced on the baking tray.
Step 10: Bake the sweet potato slices for 25-30 minutes until they are lightly browned and crispy. For extra crispiness, pan-fry them in hot oil for about 1 minute on each side until golden.
Step 11: To assemble the sushi, place a nori sheet on a sushi rolling mat. Spread a layer of rice over the bottom two-thirds of the nori, leaving about 2 inches at the top. Press firmly to help the rice stick, keeping your fingers wet to prevent sticking.
Step 12: Arrange sweet potato, cucumber strips, and avocado slices along the bottom edge of the rice layer.
Step 13: Using the bamboo mat, gently roll the sushi up and away, keeping it tight. When you reach the top edge of the nori, moisten it with water to seal the roll.
Step 14: Repeat the rolling process until all rice and fillings are used.
Step 15: For the dressing, whisk together mayo or tahini, hot sauce, 1/4 teaspoon salt, and add water as needed to reach your desired consistency.
Step 16: Slice the sushi rolls and drizzle with the prepared dressing before serving. Enjoy!

Tips & Variations

For a vegan option, substitute eggs with a flax or chia egg (1 tablespoon ground flax or chia seeds mixed with 3 tablespoons water, rested for 5 minutes).
Use brown rice instead of white sushi rice for a nuttier flavor and extra fiber.
Add pickled ginger or sesame seeds inside or on top for extra flavor and texture.
Try swapping sweet potato with roasted butternut squash or tempura vegetables.

Storage

Store leftover sushi rolls in an airtight container in the refrigerator for up to 1 day, as the rice tends to harden overnight. If possible, store components separately for best texture. Reheat sweet potato slices in a toaster oven or skillet before assembling to restore crispiness. Sushi is best enjoyed fresh.

How to Serve

The image shows several slices of sushi rolls laid out on a white marbled surface. Each sushi piece has four main layers: the outer layer is a dark green seaweed wrap; inside it is a thick ring of white sticky rice with a slightly shiny texture; within the rice, there are bright orange pieces of carrot and fresh light green slices of avocado placed next to each other; drizzled over the top is a light orange creamy sauce with small sesame seeds sprinkled across the surface, adding texture and color contrast. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these sushi rolls without eggs?

Yes, you can replace eggs with a flax or chia egg mixture to keep the recipe vegan and still help the coating adhere to the sweet potato slices.

What if I don’t have a sushi rolling mat?

You can use a clean kitchen towel covered with plastic wrap to roll the sushi. Just be careful to keep the roll tight and use wet fingers to prevent sticking.