Roasted Sweet Potato Sushi

This recipe for roasted sweet potato sushi is simple to make, yet super delicious. This is not the typical sushi with roasted sweet potatoes and flax seeds, rolled in brown rice coated nori sheets and sprinkled with sesame seeds.

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I always seem to forget how tasty and easy it is to make your own sushi. I just came back from a lovely long week in Warsaw where I had the best vegan sushi ever. I enjoyed an amazing lunch on the terrace of Youmiko Vegan Sushi, which is located in a street in Warsaw that is a bit less chaotic than the city center. What they basically do is take traditional sushi recipes and mix and match it with ingredients from other cuisines, such as the Polish one. It’s all vegan and truly delicious. We ordered a menu where different type of sushi kept being served at our table. Not knowing what would be served on our next plate and being surprised by the creativity of the (three) chefs was a culinary feast for me.

Crunchy with Soft Roasted Sweet Potato Sushi

Once back home I wanted to play around with this idea myself. I made some sushi with roasted asparagus, cucumber and scallions and some other combinations. One with tomatoes was also amazing, but this roasted sweet potato sushi with flax seeds was worth sharing with you. The use of (any type of) nuts/seeds in sushi is something I have never seen or tasted before, but oh my… it’s good! A bit of unexpected crunchiness is always a good idea. Feel free however to use sunflower seeds or pumpkin seeds instead of flax seeds.

How To Roll Sushi

I hear you think, but that’s the point: don’t overthink the sushi rolling. You don’t need a bamboo mat for example, unless you are making uramaki, which is essentially any sushi roll that has been turned ”inside out”, with the rice on the outside and the nori on the inside wrapped around the ingredients. I’m going for the simple to roll maki rolls, with the nori on the outside.

Another tip is to use a sharp and slight damp knife. This will allow you to seamlessly cut through the sushi without breaking the nori sheets.Don’t use to much force either, just gently wiggle your knife back and forth and you should be able to easily cut the sushi.

Also, rinse the rice before cooking it. This will result in rice grains with a better texture. And finally, wet the end of the nori sheet so it becomes sticky and the roll stays closed.

They don’t have to be a masterpiece (see my pictures…), they just need to be firm so they don’t fall apart. Don’t overthink it and just go for it.

Roasted Sweet Potato Sushi

Roasted Sweet Potato Sushi

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Roasted Sweet Potato Sushi

Roasted Sweet Potato Sushi

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  • Author: The Green Creator
  • Prep Time: 10 mins
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 3 1x
  • Category: Entree, Appetizer, vegan, sushi, snack, lunch
  • Cuisine: vegan, glutenfree, vegetarian, sushi, asian, japanese
  • Diet: Vegan


This recipe for roasted sweet potato sushi is simple to make, yet super delicious. Roasted up sweet potatoes with flax seeds, rolled in brown rice coated nori sheets and sprinkled with sesame seeds.



For the Roasted Sweet Potato:

  • 1 tbsp. tamari or coconut aminos
  • 1 tbsp. date syrup
  • 1 large sweet potato
  • 1 tbsp. flax seeds to sprinkle
    For the Rice:
  • 1 cup / 100 grams brown rice (feel free to use white/sushi rice instead)
  • 2 cups / 200 ml water
  • optional: 1 1/2 tbsp. rice vinegar
    For Rolling & Serving:
  • 3 nori sheets
  • 3/4 cucumber, cut lengthwise, into strips
  • 1/2 tsp. sesame seeds
  • optional: wasabi
  • optional: pickled ginger
  • optional: 2 scallions
  • soy sauce, tamari or coconut aminos


Preheat oven to 375° F. Line a baking sheet with parchment.

Stir tamari or coconut aminos and date syrup together in a small bowl.

Peel sweet potato and cut, lengthwise, into strips (just under 1/2 inch thick). Cut the sweet potato as if you were making sweet potato fries. Rub the sweet potato stripes with the mixture and sprinkle the flax seeds on top. Arrange on baking sheet. Bake about 25 minutes, until tender and light brown, gently turning halfway through.

Meanwhile, place the brown rice into a fine mesh strainer and rinse under cold, running water for 1-2 minutes.

Place brown rice into a small saucepan with water and vinegar (if you use rice vinegar). Place over high heat. Stir a few times and bring to a simmer. Lower heat, cover and allow to continue simmering for about 20 minutes, until all liquid is absorbed. Allow to sit for 10 minutes before uncovering.

Place a lined paper baking sheet onto your work surface and wet your fingers under some running water. Place one of your sheets on the baking sheet. Using wet hands, cover nori with a thin layer of brown rice. Arrange a third of your sweet potato strips in a single line along the width of the nori sheet, about one inch away from you. Arrange a few cucumber pieces right alongside the sweet potato strips.

Take the baking sheet and end of the nori sheet closest to you and tightly roll it over your fillings. Tuck the end of the nori in and continue rolling, using the baking sheet to press your roll tight, be careful not to tear the baking sheet. Once completely rolled, slice into about eight pieces with a really sharp knife.

Repeat using your remaining nori sheets and fillings.

Sprinkle with sesame seeds and serve with tamari/ coconut aminos. Use optional fillings such as scallions and serve with pickled ginger or wasabi if you wish.


This sushi recipe can be kept in the fridge for about 5 days.







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