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Vegan Sweet Potato Sushi

This Vegan Sweet Potato Sushi is way better than take-out! This easy, healthy sushi is a breeze to make at home.
5 from 2 votes
Prep Time 15 minutes
Cook Time 45 minutes
Servings 4 Rolls

Ingredients
  

Sushi Rice

  • 1 1/2 Cups US-Grown Short-Grain Brown Rice
  • 3 Cups Water
  • Pinch of Sea Salt

Sweet Potatoes

  • 1 Medium Sweet Potato
  • Small Drizzle of Avocado Oil
  • 1/4 Tsp Salt
  • Pinch of Black Pepper

Spicy Kale

  • 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
  • Microgreens
  • 4-5 Nori Sheets
  • Sriracha optional

Instructions
 

Sushi Rice

  • 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.

Sweet Potatoes

  • 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.

Spicy Kale

  • 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).
  • Enjoy!