Sweet Potato Sushi Rolls
This sushi sweet potato roll is sweet, savory, and umami for a delicious plant-based sushi the whole family will love. The maple-roasted sweet potato, earth beet, and creamy avocado wrapped in sushi rice and nori sheets is a delightful combination.
Servings 4 servings
Calories 325kcal
Ingredients
Roasting sweet potato and beet
- 1 Sweet potato (large)
- 1 Tbsp Maple syrup or agave or any other liquid sweetener
- ½ Tbsp Soy sauce or tamari
- 1 Tbsp Vegetable oil
- 1 tsp Sesame oil
- Salt and Pepper
- 1 Beet (medium) roasted as per instructions
- 1 Tbsp Olive oil
Sushi rice
- 1 cup Sushi rice
- 1 + ⅓ cup Water
- 1 + ½ Tbsp Rice vinegar
- ¾ Tbsp Salt
To assemble the sushi
- ½ Avocado sliced as fries
- 4 Nori sheets
Optional condiments
- Wasabi optional (to taste)
- Soy sauce or tamari
- Pickled ginger
- Hot mustard
- Chili oil
Instructions
Cooking sushi rice
- Rinse rice under cold water using a fine-mesh sieve.
- Take a pot and pour in fresh cold water and rice vinegar. Add rinsed rice and salt.
- Bring it to a boil. Once boiling, turn the heat low. Simmer until the water disappears, then remove from heat and cover with a lid. It should stay covered for 5 minutes. Now, you have cooked sushi rice.
Roasting sweet potato and beets
- Peel and cut sweet potatoes into fries approx. ½-inch thick. Do the same for beets, but cut it thinner approx. ¼-inch. Place them in a single layer on separate sheet pans or on baking trays, or on parchment paper (the beets will color the sweet potatoes purple if they are too close during baking).
- Make a quick marinade with soy sauce (or tamari), maple syrup, sesame oil, and vegetable oil. Brush the sweet potato fries, and turn and brush the other side as well. Brush the beet fries with oil only and sprinkle them with salt and pepper.
- Preheat the oven to 400 Fahrenheit (ca. 204 °C) and roast the sweet potato and beet until soft and tender.
Rolling sushi
- Take a bamboo mat and place a dry nori sheet on it.
- Take 2-3 spoonfuls of cooked sushi rice and, using your fingers, spread it evenly and thinly over the nori sheets. Make your fingers wet to avoid the rice sticking to them too much.
- Make 3 lines horizontally around ⅓ of the nori sheet. One line should be sweet potato fries, one beet fries and one avocado sliced also as fries.
- Take the bamboo mat and roll the sushi as tight as you can manage. (You can watch our video on how we do it, or check out the step-by-step photo collage above the recipe card.)
- Once it is tightly rolled, cut it into 1-inch wide sushi rolls.
- Repeat with all 4 nori sheets. You should have approx. 25-30 sushi rolls.
Video
Nutrition
Serving: 1serving | Calories: 325kcal | Carbohydrates: 57g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 1492mg | Potassium: 440mg | Fiber: 5g | Sugar: 7g | Vitamin A: 8189IU | Vitamin C: 6mg | Calcium: 40mg | Iron: 2mg