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vegan recipe

Sweet Potato Roll - A Vegetarian Sushi Roll

This sushi roll is a plant-based, vegan alternative to the traditional sushi roll. It is filled with Sweet potatoes, avocado, kale, black rice, and rolled-in nori sheet seaweeds.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Appetizer, Side Dish
Cuisine American
Servings 5 Sushi Rolls
Calories 148 kcal

Ingredients
  

Sushi Rice:

  • 1 ½ black rice
  • 1 1/2 water
  • salt pinch

Sushi Rolls:

  • 5 sheets nori sheets seaweeds
  • sesame seeds for garnish

Other stuffing:

  • 2 cups kale or any leafy green
  • 1 large avocado
  • 1 large sweet potato or carrots, peeled and sliced
  • 2 tsp olive oil
  • kosher salt sprinkle, pinch

Instructions
 

Bake the sweet potatoes:

  • Preheat the oven to 425°F and line a baking sheet with parchment paper.
  • Slice or cut into cubes the avocado and set them aside.
  • Wash and peel the sweet potatoes then cut them into strips or cubes drizzle with olive oil and season them with kosher salt and line them on the baking sheet.
  • Bake them in the preheated oven for 20 minutes on each side or until tender. Allo to cooling completely. Set them aside.

Cook the black rice:

  • Rinse well the black rice and drain.
  • In a medium saucepan, add the water and the rinsed black rice and sprinkle with kosher salt. Cover and cook for 40 minutes or until all the liquid is absorbed.

Rolling time!

  • Line the nori sheets then add the black rice to the center top with avocado, kale, and sweet potatoes.
  • Now, roll the nori sheets and make sure the stuffing won't come out.
  • Sprinkle with sesame seeds and drizzled with your favorite vegan sauce, if desired.

Notes

Vegan Globetrotter Tips & Suggestions

Serving Suggestions
  • Appetizer: Cut the sushi roll into bite-sized pieces.
  • Main course: Cut the sushi roll into 8 pieces. Serve with soy sauce and pickled ginger (if desired).
Recipe Notes
  • Be sure to cook the sweet potatoes until they are very soft; otherwise, they will be difficult to roll up on the sushi mat.
  • It is also important to let the sushi rice cool before adding it to the sweet potatoes; otherwise, the heat from the rice will make the sweet potatoes difficult to work with.
Storing Tips
  • Leftover sweet potato sushi rolls can be stored in an airtight container in the fridge for up to 2 days.
Variations
Try using roasted sweet potatoes instead of baked sweet potatoes. Simply roast the sweet potatoes in a 400°F oven for 25-30 minutes, or until they are very soft. Let them cool before proceeding with the recipe as directed.

Nutrition

Calories: 148kcalCarbohydrates: 19gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 56mgPotassium: 527mgFiber: 6gSugar: 3gVitamin A: 12518IUVitamin C: 32mgCalcium: 95mgIron: 1mg
Keyword avocado, black rice, plant-based, seaweeds, sweet potato, vegan, vegan sushi roll
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