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
- 1 cup small or medium grain white rice
- 1 cup + 1 tbsp water
- 2 tbsp seasoned rice vinegar
- 1 tsp salt
Sweet Potato Sushi Roll
- 1 sheet nori (seaweed paper)
- 1/2 tsp white or black sesame seeds
- 1/4 cup roasted sweet potatoes – cut into match sticks
- pickled ginger (optional)
- wasabi (optional)
- spicy sriracha mayo
- bang bang sauce
- eel sauce
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 tsp 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 1/2-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.
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