An easy sweet potato sushi roll with sushi rice, avocado, and green onion is simple to make and so satisfying!
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If you've never made your own sushi, you are in for such a treat! Rolling sushi at home is easy, and this sweet potato sushi is a great place to start.
You can use a rolling mat to roll your own sushi, but it's not required, unless you want to make an inside-out roll. We are sticking to a more conventional roll here, so you won't need any special equipment to make your sweet potato roll.
If the idea of rolling sushi intimidates you, check out my vegan sushi bowl, a plant-based spin on chirashi sushi.
Ingredients and substitutions
- sushi rice - You'll get the best results with sushi rice, but you can use short grain rice instead.
- seasoned rice vinegar and agave nectar - For seasoning the sushi rice.
- sweet potato - This is your main filling.
- nori sheets - Sushi nori sheets are available at specialty stores and some regular grocery stores, too!
- avocado - Adds a nice creaminess that contrasts with the sweet potato.
- green onion - For umami and crunch.
How to make sweet potato sushi
First, roast the sweet potato.
Preheat the oven to 425° F.
Wash the sweet potato and poke some holes in it with a fork. Place it on a baking sheet or a piece of foil, and bake until tender, 40 to 45 minutes. Remove it from the oven, and when it's cool enough to handle, remove the skin and slice it into long, skinny pieces.
Make the sushi rice while the sweet potato cooks.
To make the rice in the Instant Pot: Combine the rice and water in the Instant Pot. Stir to combine, then lock the lid and cook for 5 minutes with a 10-minute natural release. Stir in the rice vinegar and agave nectar, then transfer to a bowl to cool.
To make the rice on the stove: Bring the water to a boil in a saucepan on high heat, then add the rice. Cover the pan, reduce the heat, and simmer for 18 to 22 minutes. Remove the pan from the stove, but leave the lid on and let the rice steam for another 10 minutes. Stir in the rice vinegar and agave nectar, then transfer to a bowl to cool.
Then, you're ready to make the sweet potato sushi!
Fill a small bowl with water. Grab your first nori sheet, and place it shiny side down on a dry surface. Wet your fingers in the water, and use them to spread the sushi rice all over the nori sheet, leaving about a 1" strip uncovered along one side.
On the side opposite the 1" strip, arrange a strip of sweet potato, avocado, and green onion. You want the ingredients to go all the way to the edge of the roll.
It's time to roll! Start on the side with the filling, and gently roll toward the 1" uncovered strip of nori, pressing gently as you go. If you have a sushi mat, you can use it, but you can roll without one. When you get to that uncovered bit of nori, dip your fingertips into the bowl of water, and sprinkle it onto that part of the nori. Gently finish rolling, pressing lightly as you roll back and forth to make a seal. Use a sharp knife to slice into pieces.
Repeat with the remaining pieces of nori and filling ingredients. Serve immediately.
Helpful tips
- The key to saving time on this recipe is to overlap steps. Get the sweet potato into the oven, then start cooking your sushi rice. While that cooks, prep the avocado and green onion, so you'll be ready to roll as soon as possible!
- Make sure you use moist fingers to handle the sushi rice to keep the rice from sticking to your hands.
- Gently press the sushi as you roll. You want the roll firm, but don't press so hard that you split the nori.
Serving and storage directions
Leftovers will keep for two to three days in the refrigerator. Just know that sushi rice does harden in the fridge, so this sweet potato roll tastes best if you serve it immediately.
More vegan sushi recipes
📖 Recipe
Sweet Potato Sushi Roll
Ingredients
For the sushi rice
- 1 ¼ cup water
- 1 cup sushi rice - or short grain white rice
- 1 tablespoon seasoned rice vinegar
- 1 tablespoon agave nectar
For the roasted sweet potato
- 8 ounce sweet potato
For the sweet potato sushi roll
- 3 nori sheets
- ½ Haas avocado - sliced into strips
- 2 to 3 green onions - separated into long pieces
Instructions
Roast the sweet potato.
- Preheat the oven to 425° F.
- Wash the sweet potato and poke some holes in it with a fork. Place it on a baking sheet or a piece of foil, and bake until tender, 40 to 45 minutes. Remove it from the oven, and when it's cool enough to handle, remove the skin and slice it into long, skinny pieces.
Make the sushi rice while the sweet potato cooks.
- To make the rice in the Instant Pot: Combine the rice and water in the Instant Pot. Stir to combine, then lock the lid and cook for 5 minutes with a 10-minute natural release. Stir in the rice vinegar and agave nectar, then transfer to a bowl to cool.
- To make the rice on the stove: Bring the water to a boil in a saucepan on high heat, then add the rice. Cover the pan, reduce the heat, and simmer for 18 to 22 minutes. Remove the pan from the stove, but leave the lid on and let the rice steam for another 10 minutes. Stir in the rice vinegar and agave nectar, then transfer to a bowl to cool.
Make the sweet potato sushi.
- Fill a small bowl with water. Grab your first nori sheet, and place it shiny side down on a dry surface. Wet your fingers in the water, and use them to spread the sushi rice all over the nori sheet, leaving about a 1" strip uncovered along one side.
- On the side opposite the 1" strip, arrange a strip of sweet potato, avocado, and green onion. You want the ingredients to go all the way to the edge of the roll.
- It's time to roll! Start on the side with the filling, and gently roll toward the 1" uncovered strip of nori, pressing gently as you go. If you have a sushi mat, you can use it, but you can roll without one. When you get to that uncovered bit of nori, dip your fingertips into the bowl of water, and sprinkle it onto that part of the nori. Gently finish rolling, pressing lightly as you roll back and forth to make a seal. Use a sharp knife to slice into pieces.
- Repeat with the remaining pieces of nori and filling ingredients. Serve immediately.
Got a question? Tried this recipe? Leave a reply!