This vegetarian sweet potato sushi recipe is the perfect recipe for a date night in! It’s easy, delicious, and can be made so many different ways. It’s the perfect gluten free meal prep recipe because it stores well and can be eaten on the go!
For the rice:
- 1 1/2 cups uncooked 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 white sugar
For the roll:
- 1 large sweet potato
- 2 eggs (see notes for vegan option)
- 1/2 cup rice flour (brown or white is fine)
- 3/4 cup gluten free breadcrumbs or regular breadcrumbs
- 1/4 tsp salt
- 1/2 tsp garlic powder
Spicy Tahini Dipping Sauce:
- Cook the sushi rice according to package instructions.
- When done cooking, stir in the rice vinegar, salt, and sugar if using.
- 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).
- Whisk the egg in a medium bowl.
- In another bowl, whisk together the rice flour, salt, and garlic powder.
- In another bowl, add the breadcrumbs.
- Create an assembly line with the eggs, flour, breadcrumbs and a baking tray lined with parchment paper.
- Dip one sweet potato slice in the egg, then the flour, and then in the breadcrumbs. You can repeat this process a couple of times if you want the coating to be thicker. Place on the baking tray and repeat with all of the sweet potato wedges. Try to leave a bit of space between each sweet potato so they can really crisp up.
- Bake for about 25-30 minutes or until lightly browned and crispy on the outside.
- 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. It helps if your fingers are a bit wet.
- 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. Drizzle on top of the sliced sushi an enjoy!
This recipe will store well in the fridge for about 5 days, but the tempura will lose a bit of its crunch.
Virtually any flour will work in place of the brown rice flour. If you are not GF, feel free to use regular all purpose flour.
To make this recipe vegan, mix the flour, breadcrumbs, salt, and garlic powder in a bowl. Whisk in about 1/2-1 cup of non-dairy milk until a batter forms. Dunk each piece of sweet potato in the batter and place on the baking sheet. Bake per the regular instructions. When it is done baking, you can add it to a saute pan with 1-2 tbsp of oil and let it pan fry on each side for 1 minute to help the coating stick and crisp up.
It helps to use a very sharp knife to cut the sushi. Start by slicing it right down the middle, and then cut into 1/2-1 inch thick pieces. Wet the knife a bit if you notice it sticking to the nori.
- Serving Size: 1 roll
- Calories: 208
- Sugar: 1.5g
- Fat: 7.6g
- Carbohydrates: 31.4g
- Fiber: 1.8g
- Protein: 3.2g
Keywords: vegetarian sushi recipe, vegetarian sushi, sweet potato sushi