The Ultimate Sweet Potato Sushi Roll (Easy & Delicious!)

Imagine crafting a beautiful, restaurant-quality sushi roll in your own kitchen—one that’s packed with creamy roasted sweet potato, perfectly seasoned sushi rice, and savory nori, all ready to be dipped in your favorite spicy mayo. That, my friends, is the simple, delicious magic of this homemade Sweet Potato Sushi Roll. This is, without a doubt, the most satisfying and surprisingly easy way to get your sushi fix at home.

I promise you, there is no greater feeling of accomplishment than perfectly slicing your very own homemade sushi roll. This recipe demystifies the process, from making flawless sushi rice in your Instant Pot to mastering the “inside-out” roll (where the rice is on the outside!). It’s the perfect fun weekend project, a healthy lunch, or a light dinner that feels incredibly special.

Get ready to roll up your sleeves, have some fun, and create a stunning, delicious sushi roll that will have you feeling like a true sushi master.

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Why You’ll Be Obsessed with This Sushi Roll!

You are going to be so impressed with yourself after making this beautiful and delicious sushi. It’s a guaranteed new favorite. Here’s why you have to try it:

• A Delicious Sweet and Savory Combination: The creamy, sweet roasted sweet potato is the perfect partner for the tangy, savory sushi rice and salty nori.
• Surprisingly Easy to Make at Home: This recipe breaks down the sushi-making process into simple, manageable steps, making it perfect for beginners.
• Healthy, Wholesome, and Vegan: Made with whole-food ingredients like rice, sweet potato, and seaweed, this is a wonderfully nourishing, plant-based meal.
• Perfect for Meal Prep: You can cook the rice and roast the sweet potatoes ahead of time, making assembly quick and easy for lunches or dinners during the week.
• A Fun and Rewarding Kitchen Project: The process of rolling your own sushi is a fun, hands-on activity that is incredibly satisfying.

Recipe Snapshot

Your Shopping List for Your Sushi Night

Making sushi requires a few specific but easy-to-find ingredients. Here’s what you’ll need:

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→ For the Perfect Sushi Rice

• 1 cup short or medium-grain white rice → Often labeled as “sushi rice.” This is crucial for the right sticky texture.
• 1 cup + 1 tbsp water
• 2 tablespoons seasoned rice vinegar → This is what gives sushi rice its signature tangy flavor.
• 1 teaspoon salt

→ For the Sweet Potato Roll & Assembly

• 1 large sweet potato → Peeled and cut into long, thin strips for roasting.
• 1 sheet nori (seaweed paper)
• ½ teaspoon sesame seeds → A mix of black and white looks beautiful.
• A small bowl of water → For keeping your hands from getting sticky!
• Essential tool: A bamboo sushi rolling mat.

→ For Serving (Optional)

• Spicy sriracha mayo, eel sauce, or soy sauce
• Pickled ginger and wasabi

Let’s Get Rolling! Your Step-by-Step Guide

Ready to make the best sushi of your life? This is broken down into three easy stages: the rice, the filling, and the fun part—the rolling!

Part 1: Make the Sushi Rice

1. Rinse the Rice: Place your sushi rice in a fine-mesh strainer and rinse it under cold water, swishing it around with your hands, until the water runs clear. This is a crucial step to remove excess starch!
2. Cook in the Instant Pot: Add the rinsed rice, salt, and water to your Instant Pot. Cook on the high-pressure setting for 6 minutes, then let the pressure release naturally.
3. Season the Rice: Once cooked, transfer the hot rice to a large, non-metallic bowl. Drizzle the seasoned rice vinegar evenly over the top. Use a rice paddle or spatula to gently “cut” and fold the vinegar into the rice. Try not to smash or stir the grains. Let it cool to room temperature.

Part 2: Roast the Sweet Potatoes

4. Roast: Preheat your oven to 425°F. Peel your sweet potato and cut it into long, ½-inch thick strips or “matchsticks.” Toss them with a little olive oil and a pinch of salt. Spread on a baking sheet and roast for 15-25 minutes, until tender and lightly caramelized. Let them cool completely.

Part 3: Assemble Your Sushi Roll!

5. Prep Your Station: Cover your bamboo sushi mat with a layer of plastic wrap. This is the secret to a clean “inside-out” roll where the rice is on the outside. Place your sheet of nori on top of the mat. Have a small bowl of water handy.
6. Spread the Rice: Dip your hands in the water to prevent sticking. Grab about a cup of the cooled sushi rice and spread it in a thin, even layer across the entire surface of the nori. Sprinkle the rice with sesame seeds.
7. Flip and Fill: Carefully flip the entire nori sheet over so that the rice side is now facing down on the plastic-wrapped mat. Arrange 3-4 strips of the roasted sweet potato in a neat line about an inch from the bottom edge of the nori.
8. The First Tuck and Roll: Using the bamboo mat to help you, lift the bottom edge of the mat up and over the filling. Use your fingers to tuck the edge of the roll in tightly around the filling as you begin to roll forward.
9. Tighten and Finish: Continue rolling the log away from you, using the mat to apply gentle, even pressure to create a tight, compact cylinder. Once rolled, give it a final, firm squeeze with the mat to seal it.
10. Slice and Serve: Using a very sharp, wet knife, slice the roll in half, then cut each half into 3 or 4 equal pieces. Wipe your knife with a wet towel between each cut for the cleanest slices. Serve with your favorite sauces!

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WiseRecipes’ Top Tips for Perfect Homemade Sushi

These simple secrets will help you achieve beautiful, delicious results every single time.

1. Rinse That Rice! I can’t say it enough. Rinsing the starch off your sushi rice is the non-negotiable first step to getting that perfect, fluffy-yet-sticky texture, and preventing a mushy mess.
2. Keep Your Hands Wet. Sushi rice is incredibly sticky. The number one trick used by sushi chefs is to keep a small bowl of water nearby (called “tezu”) to constantly dip your fingers in. This creates a barrier that prevents the rice from sticking to you.
3. The Plastic Wrap Hack is Essential. For an inside-out roll where the rice is on the outside, wrapping your bamboo mat in plastic wrap is a must. It prevents the rice from getting stuck in all the crevices of the mat and makes for a clean, easy release.
4. Don’t Overfill Your Roll. The biggest beginner mistake is being too generous with the filling. A small, neat line of sweet potato is all you need. Overfilling makes the roll impossible to close tightly and it will likely fall apart.
5. Use a Sharp, Wet Knife for Slicing. For those beautiful, clean, restaurant-quality slices, your knife needs to be very sharp. Wiping the blade with a damp cloth between each and every cut prevents the sticky rice from tearing the roll.

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Sweet Potato Sushi Roll

This vegetarian sweet potato sushi roll is so easy and delicious! Filled with perfectly seasoned sushi rice and tender roasted sweet potatoes, this vegan recipe is the perfect guide to making beautiful inside-out sushi rolls at home.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 1

Course: Dinner, Lunch, Main Course

Cuisine: Japanese

Calories: 710

Ingredients Equipment Method Notes

Ingredients

  

Sushi Rice

• 1 cup small or medium grain white rice (sushi rice)
• 1 cup + 1 tbsp water
• 2 tablespoon seasoned rice vinegar
• 1 teaspoon salt

Sweet Potato Sushi Roll

• 1 sheet nori (seaweed paper)
• 1/2 teaspoon white or black sesame seeds
• 1/4 cup roasted sweet potatoes cut into matchsticks
• as needed Spicy sriracha mayo or other sauces for serving

Equipment

• Instant pot (or saucepan for rice)
• Bamboo sushi mat
• Plastic wrap
• Fine-Mesh Strainer
• Baking sheet

Method

 

1. Make the rice: Rinse the rice until the water runs clear. Add rinsed rice, salt, and water to an instant pot. Cook on high pressure for 6 minutes with a full natural release. Transfer to a bowl and gently fold in the rice vinegar. Let cool.
2. Roast the sweet potatoes: Peel and cut sweet potato into ½-inch thick strips. Coat with olive oil and bake at 425°F for 15-25 minutes, until tender. Let cool.
3. Assemble the roll: Cover a bamboo sushi mat with plastic wrap. Place a sheet of nori on the mat. With wet hands, spread a thin layer of cooled sushi rice over the entire surface of the nori. Sprinkle with sesame seeds.
4. Flip the nori over so the rice side is down. Place 3-4 strips of sweet potato in a line about 1 inch from the bottom edge.
5. Using the bamboo mat, lift the edge up and over the filling, tucking it in tightly to start the roll. Continue rolling, using the mat to apply firm, even pressure to create a tight cylinder.
6. Using a sharp, wet knife, slice the roll into 6-8 pieces. Serve with your favorite sauces.

Notes

Wet Your Hands: Sushi rice is extremely sticky! Keep a small bowl of water nearby to dip your fingers in to prevent the rice from sticking to your hands.

Plastic Wrap is Key: For an inside-out roll with the rice on the outside, wrapping your bamboo mat in plastic is essential for a clean, non-stick roll.

Don’t Overfill: Resist the temptation to add too much filling. A small amount is all you need for a roll that closes tightly and holds its shape.

Keep It Fresh! Storing and Make-Ahead Tips

While sushi is best enjoyed fresh, you can definitely prep the components ahead of time.

• Make-Ahead Plan: The sushi rice and the roasted sweet potatoes can both be made a day in advance. Let them cool completely and store them in separate airtight containers in the refrigerator. This turns sushi night into a quick 10-minute assembly job!
• Storing Assembled Rolls: Homemade sushi is best eaten within a few hours of making it. If you have leftovers, wrap the entire unsliced roll very tightly in plastic wrap and store it in the fridge for up to 24 hours. Slice just before serving. The nori will soften over time.

FAQs: Your Sweet Potato Sushi Questions, Answered!

Do I have to use an Instant Pot for the rice?

No, you can definitely cook it on the stovetop! After rinsing, combine the rice and 1 cup of water in a saucepan. Bring to a boil, then cover, reduce heat to the absolute lowest setting, and let it steam for 15-20 minutes until the water is absorbed. Then, let it stand, covered and off the heat, for another 10 minutes before seasoning.

What other fillings would be good in this roll?

This is a fantastic base for other vegetarian rolls! Thin strips of fresh avocado, cucumber matchsticks, or even some pan-fried teriyaki tofu would all be delicious additions or substitutions for the sweet potato.

My roll is falling apart. What did I do wrong?

This usually happens for one of two reasons: the roll was overfilled, or it wasn’t rolled tightly enough. Remember to use a minimal amount of filling and to use the bamboo mat to apply firm, even pressure as you roll to create a compact cylinder.

What is nori? Where can I find it?

Nori is the paper-thin sheet of dried seaweed used to wrap sushi. You can find it in the international or Asian aisle of most major grocery stores. It usually comes in a flat package of 5-10 sheets.

Final Thoughts: Your New Favorite Kitchen Adventure

There is such a profound sense of pride and accomplishment that comes from mastering a new culinary skill, and making your own sushi is one of the most rewarding. This Sweet Potato Sushi Roll is the perfect, delicious introduction to that world. It’s a celebration of simple, wholesome ingredients and the fun of creating something beautiful with your own hands. I hope you have a blast rolling. Enjoy!