Description
Delicious Sweet Potato Sushi Rolls are a delicious and healthy twist on traditional sushi, featuring crispy baked sweet potato sticks combined with fresh cucumber and creamy avocado, wrapped in nori and flavorful sushi rice seasoned with rice vinegar and maple syrup. These homemade rolls are perfect for a vegetarian snack or light meal, served with soy sauce, spicy mayo, wasabi, and pickled ginger.
Ingredients
Scale
Sushi Rice
- 2 cups Short grain brown rice
- 1/4 cup Rice vinegar
- 2 tablespoons Maple syrup or agave nectar
- 1 teaspoon Salt
Sweet Potato Coating
- 1/2 cup White whole wheat flour
- 1/2 cup Water
- 1 cup Panko breadcrumbs
- 1 teaspoon Garlic powder
- 1/2 teaspoon Salt
Other Ingredients
- 2 medium Sweet potatoes, cut into sticks
- 4 sheets Nori sheets
- 1 medium Cucumber, thinly sliced
- 1 medium Avocado, sliced
- 1/4 cup Soy sauce
- 1/4 cup Spicy mayo
- 2 tablespoons Sesame seeds
- 1 tablespoon Wasabi
- 2 tablespoons Pickled ginger
Instructions
- Cook the rice: Prepare the sushi rice according to package instructions. Once cooked, mix in rice vinegar, maple syrup (or agave nectar), and salt. Stir well and allow the rice to cool completely to achieve the ideal sticky texture needed for sushi.
- Preheat the oven: Set your oven to 400ºF (205ºC) and line a baking sheet with parchment paper to prepare for baking the sweet potato sticks.
- Prepare the batter and coating: In a medium bowl, whisk together white whole wheat flour and water until you get a smooth batter. In another bowl, combine panko breadcrumbs, garlic powder, and salt to create the coating mixture.
- Coat the sweet potatoes: Dip each sweet potato stick first into the white whole wheat flour batter, ensuring an even coat, then roll it thoroughly in the panko mixture to create a crispy outer layer once baked.
- Bake the sweet potatoes: Arrange the coated sweet potato sticks on the prepared baking sheet. Bake them in the oven for 30 minutes, flipping halfway through baking to ensure they get evenly crispy and golden on all sides.
- Assemble the sushi rolls: Using a sushi mat, place one nori sheet on it, then evenly spread a layer of cooled sushi rice over the nori, leaving a small edge at the top. Layer crispy sweet potato sticks, cucumber slices, and avocado slices over the rice.
- Roll and slice: Carefully roll the sushi using the mat to keep it tight and even. Slice the roll into bite-sized maki pieces using a sharp knife.
- Serve: Arrange the sushi rolls on a plate and garnish with sesame seeds. Serve with soy sauce, spicy mayo, wasabi, and pickled ginger on the side for dipping and added flavor.
Notes
- Using short-grain brown rice adds a nutritious whole grain element and helps keep the rolls sticky and intact.
- Ensure the rice is fully cooled before assembling sushi to prevent tearing the nori sheets.
- You can substitute maple syrup with agave nectar or honey if preferred.
- For extra crispiness, you can lightly spray sweet potato sticks with oil before baking.
- Use a sharp, wet knife to slice the sushi rolls cleanly without squashing them.
- Vegetarian and vegan friendly as long as spicy mayo is made with vegan mayonnaise.
