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Roasted Sweet Potato Sushi [Vegan, Gluten-Free]

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This savory sushi is light, elegant, and absolutely delicious. The tangy rice is filled with soft, creamy roasted sweet potatoes and crunchy, fresh cucumbers and then wrapped tightly in a nori. This is the perfect snack to serve at a fancy dinner and can also double as a great lunch.

Roasted Sweet Potato Sushi [Vegan, Gluten-Free]



Cook Time



For the Roasted Sweet Potato:

  • 1 tablespoon tamari or coconut aminos (for soy-free)
  • 1 tablespoon date syrup
  • 1 large sweet potato
  • 1 tablespoon flax seeds to sprinkle

For the Roll:

  • 1 cup brown rice (feel free to use white/sushi rice instead)
  • 2 cups water
  • 1 1/2 tablespoons rice vinegar (optional)
  • 3 nori sheets
  • 3/4 cucumber, cut lengthwise, into strips
  • 1/2 teaspoon sesame seeds
  • Wasabi (optional)
  • Pickled ginger (optional)
  • 2 scallions (optional)
  • Soy sauce, tamari, or coconut aminos (for soy-free)


  1. Preheat oven to 375° F. Line a baking sheet with parchment.
  2. Stir the tamari or coconut aminos and date syrup together in a small bowl.
  3. Peel sweet potato and cut it, lengthwise, into strips (just under 1/2-inch thick). Cut the sweet potato as if you were making sweet potato fries.
  4. Rub the sweet potato strips with the mixture and sprinkle the flax seeds on top.
  5. Arrange them on the baking sheet. Then, bake about 25 minutes, until tender and light brown, gently turning halfway through.
  6. Meanwhile, place the brown rice into a fine mesh strainer and rinse it under cold, running water for 1-2 minutes.
  7. Place the brown rice into a small saucepan with the water and vinegar (if you use rice vinegar). Place it over high heat.
  8. Stir it a few times and bring it to a simmer. Then, lower the heat, cover it, and allow it to continue simmering for about 20 minutes; until all liquid is absorbed. Allow the rice to sit for 10 minutes before uncovering it.
  9. Place a lined paper baking sheet onto your work surface and wet your fingers with some running water. Place one of your sheets on the baking sheet. Using your wet hands, cover nori with a thin layer of brown rice.
  10. 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.
  11. 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 it, using the baking sheet to press your roll tight. Be careful not to tear the baking sheet. Once it’s completely rolled, slice the roll into about eight pieces with a really sharp knife.
  12. Repeat this using your remaining nori sheets and filling.
  13. Sprinkle this with sesame seeds and serve it with tamari/coconut aminos. Use the optional fillings such as scallions and serve it with pickled ginger or wasabi if you wish.





Beautiful, simple, whole food plant-based recipes is what The Green Creator stands for. Bianca is the food blogger and photographer behind The Green Creator where she writes (in English and Dutch) about a whole food plant-based lifestyle. Bianca also makes beautiful food photos and shares her tips on plant-based traveling, natural beauty, workouts, and happiness. She struggled for years with her health and weight and understands that a healthy lifestyle is about finding balance. The Green Creator has become a source of inspiration for others who want to follow a fully plant-based diet in a holistic way.



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