Restaurant-style sweet potato sushi at home has never been easier. Made with sweet potato puffs, cucumber, and nori, this vegan and easy sweet potato sushi will satisfy all your food cravings!

Easy Sweet Potato Sushi [Vegan]

$2.99
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Ingredients

  • 1/2 cup Sticky Rice, uncooked
  • 3/4 cup Water
  •  1 tablespoon Maple Syrup
  •  1 teaspoon Salt
  •  2 tablespoons Shredded Carrots
  •  2 tablespoons Chopped Cucumber
  •  8 Sweet Potato Puffs (sub fresh sweet potato cut into strips or sweet potato french fries instead)
  •  1 sheet nori
  •  1/4 cup Soy Sauce, for dipping
  •  1 tablespoon Teriyaki Sauce for topping
  •  2 teaspoon Sesame Seeds for topping

Preparation

  1. Prepare sticky rice according to package instructions. You can cook yours in a rice maker using 1/2 cup of rice 3/4 cup water.
  2. While the rice is cooking, prepare the filling. Put the sweet potato puffs in the air fryer for approximately 15 minutes, turning once.
  3. Slice the cucumber into long thin pieces.
  4. Once the rice is cooked, mix in maple syrup and salt. Remove from heat and let sit for about 10 minutes.
  5. Get your sushi bazooka out. Rinse it with water so the inside is a bit wet.
  6. Press rice into both sides of the bazooka using a plastic - or reusable - bag.
  7. Press fillings into the center. Close bazooka and put the end cap on. Press the sushi roll to the end of the bazooka. Let sit for 10 minutes.
  8. Lay down your bamboo rolling mat. Or use a cutting board. Lay nori sheet on rolling mat shiny side down. Carefully wet the top and bottom edge of the nori with your fingers.
  9. Press sushi roll out of the bazooka, onto the Nori. Roll the sushi roll into the nori using the bamboo mat. Make sure the end is wet so it will seal. Let sit for 10 minutes.
  10. Run a sharp knife under cold water, then cut sushi roll in half. Wet knife between each use. Cut each half into 4 pieces. Place sushi rolls on a plate, drizzle with teriyaki sauce and top with sesame seeds. Serve with soy sauce.


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