Tasty sweet potato sushi is the perfect sweet and salty combo, with delicious sweet potato, salty nori, and sticky rice! This vegetarian sushi starts with crispy breaded sweet potato wrapped up in perfectly cooked rice, wrapped in nori, and drizzled in teriyaki sauce!
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Instructions
First, cook the sushi rice as directed by the instructions on the package. Once the rice is cooked, stir in the rice vinegar, sea salt, and sugar (if using). Preheat your oven to 400°F (205°C). As the oven preheats, wash and peel your sweet potatoes. Cut them into slices about 2 inches in length and ½ an inch thick.
Gather 3 mixing bowls. In one, whisk the eggs. In another, combine the flour, salt, and garlic powder. Pour the breadcrumbs into the third bowl. Form an assembly line that goes eggs, flour mixture, breadcrumbs. Prepare a baking sheet by lining it with parchment powder.
Dip and thoroughly coat individual pieces of sweet potato in the egg, then the flour mixture, then the breadcrumbs. Repeat this step if you desire a thicker coating. Place the coated sweet potato pieces onto the prepared baking sheet and repeat with all remaining sweet potato slices. Be sure to leave space between the sweet potatoes on the baking sheet.
Bake the sweet potatoes on the middle of the center rack in the oven at 400°F (205°C) for 25-30 minutes, or just until browned and crisp.
Assemble the sushi by placing the nori paper on a sushi rolling mat. Add a layer of sushi rice to the bottom ⅔ of the nori paper, making sure to leave about 2 inches of space at the top. Get your fingers a bit wet and press the rice down firmly so it sticks.
Add the sweet potato to the bottom half of the sushi rice and use the mat to roll it up and away from you. Roll until you reach the last inch of nori. Use a bit of water on your finger to seal the ends together. Repeat until out of rice.
Drizzle teriyaki sauce over top of the sushi rolls, if desired. Serve right away.
Notes
For extra crispy sweet potatoes, spritz the sweet potatoes with an oil spritzer before baking. Alternatively, you may add the sweet potatoes to a pan of oil over high heat and fry them for 1 minute or so until crisp for an extra-crispy texture and contrast with the rest of the sushi roll.
Store in an airtight container in the fridge for up to 5 days, the sweet potato may lose some crunch.
A very sharp knife is key when slicing the sushi to prevent squishing your roll.