This healthy vegetarian sushi recipe is the perfect recipe for a date night in! It’s easy, delicious, and can be made so many different ways.
I remember the first time I had sushi. I was visiting my sister in college, probably 10 years ago (suddenly I feel old!!!!). Anyway, we went out to sushi and I let her order for me because I was a sushi newbie. I can’t remember what she got me, maybe something with salmon, but the idea of raw fish had always freaked me out. Anyway, I took one bite, gagged, spat it out, and didn’t touch sushi for another 5 years. Maybe my reaction was a tad dramatic, just maybe, but I really hated it!!
My next sushi experience was much more pleasant. I ordered a sweet potato tempura sushi with avocado that was SO good. This vegetarian sushi recipe is my take on that roll.
What ingredients are used in sushi
- Nori: Nori is the seaweed that is used for sushi. It’s actually incredibly mineral rich, making this vegetarian sushi recipe very nutritious!
- Sushi rice: Sushi rice is different than regular rice. It’s stickier, making it easier to work with, and has a different texture. You can use regular rice in this recipe if desired.
- Sweet potato: This is the star of this recipe. We’re going to coat it with flour and bake it to give it a bit of a crunch. Almost like tempura, but without deep frying it!
- Avocado: For lots of creaminess, vitamin E, and because I just love avocado, ok?!
- Cucumber: For some added crunch.
- Sea salt: Because salt makes everything better!
However, you can add shredded cabbage, carrots, lettuce, even mango! The options are truly endless with sushi.
How to make and roll sushi
Perfecting your sushi rolling skills make take some time, but I promise if you follow this guide you’ll get it down in no time!
- Add the nori sheet to the bamboo mat, rough side up and shiny side down.
- Add the cooled sushi rice to the nori, leaving about 2 inches at the top. Press the rice down flat with a wooden spoon or wet fingers.
- Add your veggies (sweet potato, avocado, and cucumber in this case) to the bottom of the rice. Leave about a inch between the veggies and the end of the nori.
- Lift the bottom of the bamboo mat up and over the sushi. Tuck the veggies in and keep rolling until you get to the the last inch of the nori.
- Wet your fingertips and leave a few drips of water on the remaining inch of the nori sheet.
- Roll the rest of the roll over the last in and seal it tightly. If it doesn’t stick, add more water.
- Use a very sharp knife and cut into 6 pieces.
This vegetarian sushi recipe is pretty easy once you get the hang of it! Don’t feel bad if your first couple of rolls turn out not so pretty, they will still be delicious!
A few final thoughts on this vegetarian sushi recipe:
- I have included a recipe for a spicy tahini dressing for dipping/drizzling, but this is always delicious with some good old fashioned soy sauce!
- This recipe will store well in the fridge for about 5 days. But don’t be surprised if you eat it all in one sitting 🙂
- Feel free to add or omit any ingredients. I don’t love cucumbers so I don’t add much. Carrots, cabbage, or scallions would all be delicious!
- I’m not going to call this sweet potato tempura, because it’s not really tempura. It will get a tad crispy, but not the way it would if we were frying it. Still damn delicious though!
Easy and delicious these vegetarian sweet potato sushi rolls are perfect for meal prep or a date night in!
For the rice:
- 1 1/2 cups white sushi rice, rinsed well
- 2 1/4 cups water (or follow instructions on rice cooker)
- 1 tablespoons rice vinegar*
- 1 tsp sea salt
- Optional: 1 tbsp sugar*
For the roll:
- 1 medium sweet potato
- 1/2 cup brown rice flour
- 1/2 cup unsweetened almond milk
- 1 tbsp hot sauce
- 1 tbsp olive oil
- 1 large avocado, sliced
- 1/2 cucumber, sliced into thin strips,
- Optional: 1/4 cup breadcrumbs (gluten free if needed)
Spicy Tahini Dipping Sauce:
- 1/2 cup tahini
- 3 tablespoons hot sauce (or to taste)
- Water to thin (amount will depend on your tahini)
- Optional: Juice from 1/2 lemon or lime
- Cook the sushi rice according to package instructions.
- When done cooking, stir in the rice vinegar if using and salt.
- Preheat the oven to 400 degrees Fahrenheit.
- Wash and peel the sweet potato and chop into roughly 2 inch long slices (about 1/2 inch thick).
- Add the brown rice flour, hot sauce, olive oil, and almond milk to a large bowl and whisk together.
- Toss the sweet potatoes in the flour mixture.
- Toss with the breadcrumbs and add to a baking tray lined with parchment paper.
- Bake for about 30-35 minutes or until lightly browned.
- To assemble the sushi, add a nori sheet to a sushi rolling mat. Add a layer of rice to the bottom 2/3 of the nori, leaving about 2 inches of space at the top (see image). Press the rice down firmly to ensure it sticks.
- Add all your fillings to the bottom half of the rice. For this recipe we are using sweet potato, cucumber, and avocado.
- To roll, use the bamboo mat to gently fold the roll up and out. Keep rolling until you get to the last inch of the nori. Use some water to seal the ends together.
- Repeat until all rice has been used.
- To make the dressing, whisk all ingredients together in a bowl. Add water until it is your desired consistency.
Traditional sushi uses sugar and rice vinegar in the rice, I did not for this recipe and it is fine. However, if you want traditional sushi rice, I would recommend adding them!
Keywords: sushi, rice, sweet potato, avocado, lunch, meal prep, dinner, vegan