This Vegan Sweet Potato Sushi is way better than take-out! This easy, healthy sushi is a breeze to make at home.
I remember the first time I had sushi – I was at Disney World with my mom and sister back in 2010. We were staying at the Polynesian resort, and the café had some sushi rolls available to go. I think I got some sort of roll with cucumbers and cream cheese, and I was NOT a fan. I was so turned off that I didn’t have sushi again for four years, until senior year in college when a sushi spot opened by my dorm. I got the sweet potato tempura roll with avocado, brown rice, and spicy mayo. And all of a sudden, I was hooked!
When I first got together with my fiancé, we got sushi almost every week LOL. He’s a sushi monster – he can eat miso soup, seaweed salad, sashimi, and four rolls in one sitting. (I’ll stick with my veggie rolls, thank you very much!). We go out to eat less often now, because it’s so easy to make food at home that’s even better than take-out. This sweet potato sushi is a great example of how you can make your take-out favorites and customize them just how you like! This vegan sweet potato sushi is packed with flavor, with salt and pepper roasted sweet potato and spicy kale. Topped with black sesame seeds and a sriracha drizzle, each bite is a total flavor bomb!!
For this recipe I used U.S.-Grown short-grain brown rice to support our American farmers. Using short-grain rice is crucial here because long-grain rice does not stick together very well. I love using rice in my recipes because it’s an inexpensive source of plant-based protein, fiber, and folate. Complemented by the sweet potatoes and kale, this sushi makes a nutritious and tasty meal!
Vegan Sweet Potato Sushi
- 1 1/2 Cups US-Grown Short-Grain Brown Rice
- 3 Cups Water
- Pinch of Sea Salt
- 1 Medium Sweet Potato
- Small Drizzle of Avocado Oil
- 1/4 Tsp Salt
- Pinch of Black Pepper
- 1 1/2 Cups Baby or Lacinato (Dino) Kale
- 1 Tbs Vegan Mayo
- 1/2 Tbs Sriracha
The Rest of the Roll
- Black or White Sesame Seeds
- 4-5 Nori Sheets
- Sriracha optional
- Add the rice, salt, and water to a pot. Bring to a boil, then reduce to a simmer for about 45-50 minutes, or until the rice is tender. Let the rice cool before making the sushi rolls.
- Preheat your oven to 425 degrees F.
- While the rice is cooking, peel the sweet potato, then cut into fry-shaped pieces, about 1/4-1/2 inch in width and 3-4 inches in length.
- Toss the sweet potato slices with a small drizzle of avocado oil, salt, and pepper.
- On a baking sheet lined with parchment paper, bake your sweet potato in the oven for about 25 minutes, or until tender when pierced with a fork.
- While the sweet potato is roasting and the rice is cooking, make the spicy kale.
- Chop your kale into small pieces. In a bowl, toss with the vegan mayo and sriracha. Stir well until all kale is evenly coated.
Building the Rolls
- Place your sheet of nori down on a cutting board, shiny side down. Add on about 3/4 of a cup of the cooled brown rice on the middle part of the sheet. (See photos for reference).
- Add on a layer of kale in the middle of the brown rice, then add on 6-7 pieces of the sweet potato.
- Dip your finger in water, and wet the top edge of the nori sheet. This will help the nori stick together when you roll it.
- Roll your sushi roll as tightly as you can. You can use a sushi mat if you'd like, but it can also be done without one!
- When your sushi is rolled, let it rest for about 5-10 minutes so that the nori can stick together.
- Repeat the above steps until you are out of your ingredients. Note that you may have some rice left over.
- Now it's time to cut the sushi into slices. First, get a tall glass and fill it with water. Quickly dunk the sharpest knife you have in the water, then slice the sushi. (You can slice it with a dry knife, but in my experience I've found that the water greatly helps!)
- When all the sushi is cut, garnish with sesame seeds, sriracha, and microgreens (if desired).
If you make this Vegan Sweet Potato Sushi and post it on Instagram, be sure to tag me @wellandfull and #wellandfull so I can see! I love seeing your takes on my recipes :)