This warm plant-based inside-out sushi roll is filled with glazed sweet potato and an easy classic saucy drizzle on top. Enjoy with pickled ginger and wasabi.
This Glazed Sweet Potato Sushi Roll is something special. It’s super simple but contains a whole lot of texture and flavor. And yet, just like my Vegan Philly Roll, Tropical Crunch Uramaki, California Vegan Sushi Roll, Peanut Avocado Sushi Roll, and Green Veggie Maki, this Glazed Sweet Potato Sushi Roll is surprisingly simple to make.
However, unlike any of my other posted sushi roll recipes, this is a warm sushi roll. The inspiration actually comes from tempura-fried sweet potatoes. But since I try to replace traditional recipes with oil-free or healthier versions that are either oil-free or use much less oil.
I just had to try something a little different. After much consideration, I tried glazing cooked sweet potato sticks or wedges and the results were perfect. To add a little crunch, feel free to add in panko bread crumbs. You probably won’t miss the oil. I certainly don’t.
Just like all of my sushi recipes, this roll is really easy to make, plant-based, vegan, gluten-free, and DELICIOUS! And with just a little prep, you can be enjoying this roll very soon.
To make this Glazed Sweet Potato Sushi Roll, you first need to gather your ingredients. You will need a sushi mat, Seasoned Sushi Rice, long sweet potatoes, Brown Sushi Sauce, nori, maple syrup, sesame oil, sesame seeds, and panko crumbs.
For starters, you need a sushi mat to roll sushi rolls. You can get bamboo sushi mats in the ethnic foods aisle at your local grocery store for a few dollars. You can also buy them online. You can also purchase plastic mats that may be easier to clean. I simply wrap my bamboo sushi mat with plastic wrap, which makes clean-up a breeze.
Next up is seasoned sushi rice. Sushi rice is super easy to make in a pressure cooker or rice cooker. Though the number one reason I like cooking my sushi rice in my Instant Pot is because it always turns out PERFECT. It’s also really easy. If you use white sushi rice, it only takes four minutes on high pressure with a natural release. If you’re using brown or black rice, you’ll need to cook it for about twenty minutes on High Pressure with a natural release.
Regardless of the type of rice you choose, simply remove the lid after the allotted time, then stir in a little rice wine vinegar, agave syrup or sugar, and a dash of salt. It’s important to use short grain or medium grain sushi rice since it contains more starch and will result in a stickier rice that adheres well to the nori. Many people recommend rinsing the sushi rice in water until it runs clear. Admittedly, I rarely rinse my sushi rice.
I like covering my seasoned sushi rice with a wet cloth or paper towel to keep the rice from drying out. Click here or see The Notes section below contains the measurements and ingredients for an easy tried-and-true seasoned sushi rice.
Sweet potatoes are essential since that is the primary filling in this sushi roll. You can use any kind of sweet potato you have on hand or have access to. Longer sweet potatoes are ideal. Simply cook the sweet potatoes until tender. You can steam, bake, boil, or microwave. The method is up to you. Once cooled, peel back and slice into long one-inch thick sticks.
The next key component to make this delicious Glazed Sweet Potato Sushi Roll is Brown Sushi Sauce – a versatile classic brown smooth asian-inspired sauce that is easy to make ahead. It’s ideal atop a variety of sushi rolls or tossed with vegetables and stir fries.
But this Brown Sushi Sauce is also perfect for glazing sweet potato for this Glazed Sweet Potato Sushi Roll. A little maple syrup and sesame seed oil is added to boost flavor. Then, the sweet potato sticks are tossed and cooked in the brown sushi sauce to glaze or brown them. This increases the flavor, color, and texture of the sweet potatoes.
To make most sushi rolls, you’ll want to use toasted nori seaweed. It imbues that quintessential sushi taste, look, and aroma that I crave! If you love sushi, you know what I’m talking about! Yes, you can make sushi rolls with other types of wraps. And while they do taste good, there’s just something about nori that brings all of the flavors and textures together to make a really satisfying sushi roll.
You can get a pack of nori in most grocery stores or asian markets today. I like cutting my nori in half or at least in two-third sheets so that they aren’t too big or fat. If the roll is too big, it can be a bit much in your mouth. Sushi shouldn’t be difficult to chew. Plus, the flavors need to be balanced. When a roll is too thick, it seems that the rice to nor to filling ratio is off. If you prefer your rolls super thick, by all means, roll it thick.
If you choose to use a whole sheet of nori, you’ll need to use twice as much rice and will end up with a fatter sushi roll. This has its benefits since it also allows you to use a bit more filling without making a mess. But please note that I typically use half of a sheet of nori to make a standard sushi roll (like the ones pictures in all of the photos on this post).
Now, you’re ready to assemble your Glazed Sweet Potato Sushi Roll. Place your wrapped sushi mat on a cutting board and set your half nori sheets, seasoned sushi rice next to it, with your water and paper towel at the ready. Next, place your glazed sweet potato sticks, panko crumbs, and sesame seeds next to your mat so that you have easy access to them.
Apply the seasoned sushi rice evenly on the toasted nori and sprinkling sesame seeds on top before flipping it over. Once rolled up, the rice remains on the outside, creating a uramaki or inside-out sushi roll. It’s my favorite method for a few reasons. Primarily, it results in more seasoned sushi rice and lots of little colorful toasted sesame seeds that adhere to the rice’s surface. I think it looks scrumptious!
Place one half sheet of nori shiny side down* on the plastic-wrapped bamboo mat. Wet your fingers on the wet paper towel and evenly spread about ½ cup of sushi rice across the toasted nori sheet. Sprinkle the rice with toasted sesame seeds. Then carefully flip the nori over so that the rice and sesame seeds are facing down.
About half an inch from the edge, place one glazed sweet potato stick on the nori, trim the ends. If the sweet potato isn’t long enough to go from one end to the other, use slender shorter pieces to overlap, so that the sweet potato is uniform from one end of the nori to the other.
Now is the time to add in the panko crumbs if you want to add in the optional crunch factor. This takes the place of tempura or fried sweet potato. Not only does it make it healthier, you still get some of that texture from the tempura.
Now lift the sushi mat up and curl over the roll, carefully tucking the sweet potato and panko fillings inside. Continue rolling until the filling is fully enclosed. It’s important that you apply light pressure, and not too much. If you squeeze too tight, the filling may squeeze out of the roll. So be firm, but gentle.
Once the sushi roll is rolled up, use the mat to rotate the roll inside to make sure you have an even and consistent sushi roll. Transfer the roll from the bamboo mat to the cutting board. Wipe the edge of a very sharp knife with the wet paper towel. Slice your sushi roll into six equal pieces by first cutting the roll in half, then cut each half into thirds.
Be sure to use a very sharp knife to cut your sushi rolls. I have found that it is much easier to clean your sharp knife blade with a wet paper towel after each slice. It removes the sticky seasoned sushi rice that can make slicing your sushi roll a bit difficult and messy.
Repeat until you have made the desired number of rolls. Now transfer your Glazed Sweet Potato Sushi Rolls to a serving dish, platter, or tray. Enjoy with pickled ginger, wasabi, and lower-sodium soy sauce (or gluten-free tamari).
Not unlike any other sushi roll, do not be tempted to make sushi rolls ahead for the next day. Sushi rolls tend to get hard and dry the day after they are made, especially when they cool or rest in the refrigerator. Fresh is best.
If you do want or need to prep the day before, you certainly can. Make and season the sushi rice and cut the nori sheets into halves. Have everything just about ready to go. The next day, take the rice out of the refrigerator about an hour before you’re ready to make the sushi rolls. You can also warm your rice and sweet potato sticks again.
These rolls are fantastic when paired with the standard sushi fare of pickled ginger, soy sauce or gluten-free tamari, and wasabi. But I think they’re also absolutely divine with a drizzle of Brown Sushi Sauce. It just amps these rolls up a few notches!
I hope you enjoy this Glazed Sweet Potato Sushi Roll as much as I do.
I would love to see your results! Please leave a comment and rate it down below, tag a picture @pebblesandtoast and #pebblesandtoast on Instagram, Twitter, Pinterest, and Facebook! Enjoy!!
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Ingredients
- Seasoned Sushi Rice*
- 2-3 long sweet potatoes, cooked**
- Brown Sushi Sauce (recipe follows)
- 1 Tbsp maple syrup
- ¼ tsp sesame oil
- 4 sheets of nori, broken or cut in half
- 2-3 tsp sesame seeds (optional)
- panko crumbs (optional)
Brown Sushi Sauce Ingredients
- 3 Tbsp soy sauce (low sodium, regular, or gluten-free)
- 2 Tbsp seasoned rice vinegar
- 2 Tbsp dry white wine (mirin, pinot grigio, chardonnay, or sauvignon blanc)
- 2 Tbsp maple syrup or agave
- 1 tsp cornstarch
Instructions
- Make the Brown Sushi Sauce. In a small saucepan, combine the vinegar, wine, and soy sauce, maple syrup, and cornstarch. Bring to a boil over medium-high heat, stirring frequently, until slightly thickened. Remove from heat and set aside.
- Prepare the Sweet Potatoes. Peel the sweet potatoes, discarding the peel. Cut the sweet potatoes in long sticks or planks, about ¾-inch to 1-inch thick (this usually means quartering the sweet potatoes lengthwise).
- In a large skillet over medium heat, combine ¼ tsp sesame oil, 2 Tbsp Brown Sushi Sauce, 1 Tbsp maple syrup, and 1 Tbsp water.
- Add the sweet potato sticks and toss to coat in the sauce, turning or rotating every 1-2 minutes, until each side is browned or glazed.
- Remove the skillet from the heat, but keep warm.
- Make the Sushi Roll. Wrap a sushi mat with a long piece of plastic wrap and fold the edges around to seal it completely.
- Lay one half sheet of nori shiny side down* on the plastic wrapped bamboo mat.
- Set a small bowl with a wet paper towel and a little water next to your mat.
- Wet your fingers on the wet paper towel and spread about ½ cup of sushi rice in an even layer across the nori sheet all the way to the edges.
- Sprinkle with sesame seeds, if desired.
- Carefully flip the nori over so that the rice-sesame side is now facing down.**
- Lay a warm glazed sweet potato stick on the nori. If needed, add a smaller piece of sweet potato to ensure there are no gaps and that the sweet potato goes from one end to the other. If you prefer a crunchy sushi roll, add 1-2 tsp of panko crumbs along the sweet potato stick.
- Using the sushi mat and both hands, start rolling from the bottom of the roll, tucking the edge of the roll to fully enclose the sweet potato. Rotate the roll inside the mat to make sure you have an even and consistent sushi roll.
- Using the wet paper towel to wipe the edge of a sharp knife, slice the sushi roll into 6 equal pieces. Cut it in half first, then cut each half in thirds. Wipe the knife with the wet paper towel in between each cut.
- Transfer your sushi to a serving dish and serve warm with a Brown Sushi Sauce, pickled ginger, and wasabi.
Notes
* To make sushi rice, combine 1 cup of medium grain sushi rice and 1¼ cup water in an Instant Pot on high for 4 minutes. After it naturally releases, add in 2 Tbsp rice vinegar, 1 Tbsp agave or maple syrup, and a dash of salt. Keep covered with wet paper towel.
** Sushi Golden Rule: the shiny side of nori is always placed on the outside of the sushi.
This recipe makes 6-8 half rolls, depending how much rice you use on each roll.
Glazed Sweet Potato Sushi Roll
Equipment
- sushi mat
Ingredients
Sweet Potato Roll Ingredients
- Brown Sushi Sauce (recipe follows)
- Seasoned Sushi Rice*
- 2-3 long sweet potatoes cooked**
- 4 sheets of nori broken or cut in half
- 2-3 tsp sesame seeds optional
- 1 Tbsp maple syrup
- ¼ tsp sesame oil
- panko crumbs optional
Brown Sushi Sauce
- 3 Tbsp Soy sauce low sodium or regular
- 2 Tbsp Seasoned rice vinegar
- 2 Tbsp dry white wine mirin, pinot grigio, chardonnay, or sauvignon blanc
- 2 Tbsp maple syrup or agave
- 1 tsp cornstarch
Instructions
- Make the Brown Sushi Sauce. In a small saucepan, combine the vinegar, wine, and soy sauce, maple syrup, and cornstarch. Bring to a boil over medium-high heat, stirring frequently, until slightly thickened. Remove from heat and set aside.
- Prepare the Sweet Potatoes. Peel the sweet potatoes, discarding the peel. Cut the sweet potatoes in long sticks or planks, about ¾-inch to 1-inch thick (this usually means quartering the sweet potatoes lengthwise). In a large skillet over medium heat, combine ¼ tsp sesame oil, 2 Tbsp Brown Sushi Sauce, 1 Tbsp maple syrup, and 1 Tbsp water. Add the sweet potato sticks and toss to coat in the sauce, turning or rotating every 1-2 minutes, until each side is lightly browned. Remove the skillet from the heat, but keep warm.
- Make the Sushi Roll. Wrap a sushi mat with a long piece of plastic wrap and fold the edges around to seal it completely.
- Lay one half sheet of nori shiny side down* on the plastic wrapped bamboo mat.
- Set a small bowl with a wet paper towel and a little water next to your mat.
- Wet your fingers on the wet paper towel and spread about ½ cup of sushi rice in an even layer across the nori sheet all the way to the edges.
- Sprinkle with sesame seeds, if desired.
- Carefully flip the nori over so that the rice-sesame side is now facing down.**
- Lay a warm glazed sweet potato stick on the nori. If needed, add a smaller piece of sweet potato to ensure there are no gaps and that the sweet potato goes from one end to the other. If you prefer a crunchy sushi roll, add 1-2 tsp of panko crumbs along the sweet potato stick.
- Using the sushi mat and both hands, start rolling from the bottom of the roll, tucking the edge of the roll to fully enclose the sweet potato. Rotate the roll inside the mat to make sure you have an even and consistent sushi roll.
- Using the wet paper towel to wipe the edge of a sharp knife, slice the sushi roll into 6 equal pieces. Cut it in half first, then cut each half in thirds. Wipe the knife with the wet paper towel in between each cut.
- Transfer your sushi to a serving dish and serve warm with a Brown Sushi Sauce, pickled ginger, and wasabi.
Notes
** Sushi Golden Rule: the shiny side of nori is always placed on the outside of the sushi. This recipe makes 6-8 half rolls, depending how much rice you use on each roll.
This is my favorite vegetarian sushi recipe! It comes out perfect every time
Love this recipe, can’t wait to try it!