Sweet Potato Sushi Roll
This vegetarian sweet potato sushi roll recipe is so easy and delicious! Filled with sushi rice, roasted sweet potatoes, rolled in a nori seaweed wrap and drizzled with a creamy spicy Sriracha mayo dressing, this is the perfect snack, lunch or easy dinner!
Servings 1 sushi roll
Calories 710kcal
Cost $3
Equipment
- Instant pot (sushi rice), bamboo sushi mat, plastic wrap
Ingredients
Sushi Rice
- 1 cup small or medium grain white rice
- 1 cup + 1 tbsp water
- 2 tablespoon seasoned rice vinegar
- 1 teaspoon salt
Sweet Potato Sushi Roll
- 1 sheet nori (seaweed paper)
- ½ teaspoon white or black sesame seeds
- ¼ cup roasted sweet potatoes – cut into match sticks
- pickled ginger (optional)
- wasabi (optional)
Optional Sauces
- spicy sriracha mayo
- bang bang sauce
- eel sauce
Instructions
How to make sushi rice
- Rinse the rice in a fine mesh strainer to remove excess starch (water should run clean). Shake off excess water.
- Add rinsed rice and salt to instant pot. Add water. Add 1 teaspoon salt.
- Cook on instant pot high pressure setting for 6 minutes (with full natural release).
- Transfer rice to bowl. Add rice vinegar evenly over rice.
- Gently fold rice to incorporate rice vinegar, be careful not to smash rice.
Bake sweet potatoes
- Peel sweet potato and cut lengthwise into approximately ½-inch thick strips.
- Coat with olive oil and bake for approximately 15-25 minutes (on 425F). Sweet potatoes should be tender.
- Allow to cool before preparing sweet potato sushi rolls.
How to roll sweet potato sushi rolls
- Cover a bamboo sushi rolling mat with plastic wrap.
- Place a sheet of nori on the mat.
- Dip hands in water and clap to remove excess water. It helps to keep small bowl of water near you and a towel.
- Spread a layer of rice across the nori. You will use about 1 cup cooked rice per full nori sheet.
- Spread rice over whole surface of nori (no gap).Then sprinkle with sesame seeds.
- Flip nori over (rice side down, nori up).
- Place 3-4 thin sweet potato strips lengthwise in a strip across the rice. Placement should be aboiut 1 inch or so from the bottom of the rice paper. Be careful not to put too many or sushi roll will not close well.
- Use bamboo mat to lift edges up and over filling. Use fingers to tuck roll.
- Tuck mat tightly into roll shape so only nori with no rice is exposed, pull back and tighten.
- Move mat and shape roll, repeat squeeze and shape.
- Slice and wipe with wet towel after each slice to prevent knife from getting too sticky.
- Cut in half and then each half into 3 segments.
Nutrition
Calories: 710kcal | Carbohydrates: 155g | Protein: 14g | Fat: 1g | Saturated Fat: 1g | Sodium: 2367mg | Potassium: 325mg | Fiber: 3g | Sugar: 2g | Vitamin A: 4847IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 2mg