Using this sushi hack, you can make the easiest Sweet Potato Roll. Skip the fuss of traditional tempura—bake up some frozen sweet potato fries! Made with sushi rice all snugly wrapped in nori seaweed, topped with sesame seeds and homemade teriyaki sauce, this vegan sushi roll is so good!
🍠 Your New Favourite Sushi Hack!
Have you ever had that one go-to order at Japanese spots? For me, it’s the sweet potato tempura roll—seriously, I could eat it every day! But making tempura at home? Not so much fun. 💡Cue the lightbulb moment: sweet potato fries! This recipe is about to become your new go-to sushi hack.
🍣 Are you dreaming of a vegan sushi feast? Check out these recipes below!
Recipe Ingredients
This sweet potato sushi roll requires only 5 ingredients. The exact amounts are in the recipe card below.
Sweet Potato Fries – I used frozen plank-cut sweet potato fries but feel free to use your favourite kind.
Teriyaki Sauce – You can use storebought or make my homemade teriyaki sauce using only 6 ingredients in 10 minutes!
Seasoned Sushi Rice – Please refer to this blog post’s detailed instructions on How To Make Sushi Rice (Stovetop or Rice Cooker).
Nori Sheets – Find dried seaweed sheets, known as nori, at Asian markets or in the international aisle of your local grocery store.
Sesame Seeds – I like mixing 3/4 white and 1/4 black store-bought roasted sesame seeds. This combination makes the rolls look attractive and adds a nutty, toasty flavour.
📸 Visual Guide: Making Sweet Potato Sushi Rolls
Scroll down to find the recipe card for detailed step-by-step written instructions.
Preparing Sushi Rice
Make seasoned sushi rice and let it cool before assembling sweet potato sushi rolls.
Preparing Ingredients
Bake the frozen sweet potato fries in the oven per your package directions.
Assembling Rolls
Rolling & Cutting
👩🏻🍳 Jazz’s Tips
- Prep ahead – Make the teriyaki sauce recipe in advance and store it in the fridge until needed.
- Use a water bowl – To stop the rice from sticking to your hands, wet your fingers by dipping them in a small bowl of water before handling sushi rice.
- Clean cuts – Keep a sharp knife dampened with water and wipe it clean after each use to prevent rice from sticking and maintain clean slices.
- Crushed sesame seeds add flavour. No sesame grinder? Read my plastic bag method for crushing sesame seeds below.
Don’t have a sesame grinder? No worries!
Here are 3 fun alternatives to crush sesame seeds. You can opt for a mortar and pestle, a spice grinder, or try this nifty plastic bag method:
- Place sesame seeds in a resealable plastic bag and seal it.
- Lay the bag flat on a stable surface.
- Crush the seeds inside the bag using a rolling pin or a heavy object until they release their fragrant aroma. They’re now ready to use on your sushi rolls.
Now, you may be wondering if crushing sesame seeds is necessary. I say, absolutely! It unlocks their nutty, toasty flavour and makes your sushi rolls look pretty. 😍
Variations
Are you searching for ways to jazz up this roll? Here are some of my favourite ways:
🥑 Avocado Sweet Potato Sushi: Add slices of avocado alongside the sweet potato for extra creaminess.
🌶️ Spicy Sweet Potato Sushi: Add heat with spicy mayo or sriracha hot sauce inside the roll.
🧅 Crunchy Sweet Potato Sushi: Top the roll with crispy fried onions or finely shredded red cabbage; both will add extra texture.
How To Store
Enjoy these sweet potato rolls right away for the best taste. If you have extras, wrap them up in plastic wrap or an airtight container and keep them in the fridge for up to 2 days.
Frequently Asked Questions
Yes, you can slice the sweet potatoes into fry-like shapes. Then, coat them with some olive oil and season with salt. Bake them until crispy, or follow your favourite sweet potato fries recipe.
Absolutely! I recommend storing them at room temperature for up to two hours. Cover them with plastic wrap to prevent the rice from drying out.
Yes, you can easily make these rolls gluten-free by ensuring that you use ingredients without gluten, such as gluten-free frozen sweet potato fries and finding a gluten-free teriyaki sauce.
🇯🇵 More Vegan Japanese Recipes
- Vegan Tamagoyaki (Rolled Omelet)
- Sunomono (Cucumber Salad)
- Japanese Fruit Jelly
- Teriyaki Udon Noodles
- Vegan Shiso Pesto
- 20 Min Teriyaki Tofu
- Garlic Chili Udon Noodles
- Japanese Curry w/Chickpeas
- Vegan Kakiage Tempura
- Vegan Japanese Egg Sando
DID YOU MAKE THIS SWEET POTATO SUSHI ROLL?
I would greatly appreciate your feedback. Kindly leave a comment or star rating ⭐️⭐️⭐️⭐️⭐️ below. Also, feel free to tag me on Instagram, as I enjoy seeing photos of your recipes.
Sweet Potato Sushi Roll
Equipment
- Bamboo Rolling Mat
- Sesame Seed Grinder
- Sharp Knife
Ingredients
- 1/2 recipe seasoned sushi rice
- 454g bag frozen sweet potato fries
- 2 full sheet nori
- crushed sesame seeds garnish
- teriyaki sauce for serving
Instructions
Preparing Sushi Rice
- Start by preparing a batch of seasoned sushi rice. Allow it to cool to room temperature before assembling the sweet potato sushi rolls.
Preparing Ingredients
- If making homemade teriyaki sauce, make it now and allow it to cool.
- Bake the frozen sweet potato fries in the oven per your package directions.
Assembling Rolls
- Cover the bamboo mat with plastic wrap to make cleanup easier and prevent rice from sticking. Using scissors, cut a whole nori sheet in half to create two half sheets.
- Place half a nori sheet horizontally on the bamboo mat, rough side up. Wet your hands to prevent the rice from sticking. Spread 1/2 – 3/4 cup sushi rice thinly over the nori, leaving 1/2 inch bare at the top.
- Flip the nori sheet over so the rice faces down and the bare top part is now at the bottom. Add 3-4 rows of sweet potato fries in the center. Be careful not to put too many or the sushi roll will not close well.
Rolling & Cutting
- Lift the edge of the nori closest to you and tuck the bare flap inside the roll. Roll until you've completed the roll. Using the bamboo mat, give a firm hug/squeeze the roll with both hands. Repeat to shape the roll further.
- Sprinkle crushed sesame seeds over the roll, then cut it into six pieces with a wet knife in one swift motion, dipping the blade in water before each cut and wiping it clean after each slice. Finally, drizzle or top each piece with a spoonful of teriyaki sauce.
Notes
- Prep ahead – Make the teriyaki sauce recipe in advance and store it in the fridge until needed.
- Use a water bowl – To stop the rice from sticking to your hands, wet your fingers by dipping them in a small bowl of water before handling sushi rice.
- Clean cuts – Keep a sharp knife dampened with water and wipe it clean after each use to prevent rice from sticking and maintain clean slices.
- Crushed sesame seeds add flavour. No sesame grinder? Scroll up on this blog post to read my plastic bag method for crushing sesame seeds.
Using sweet potato fries for sweet potato sushi is genius! They turned out amazing. Such a cozy roll, especially paired with the best teriyaki sauce ever. Can’t wait to make again!