Vegan Sweet Potato Sushi
Looking for a way to switch up your vegan sushi? I've got the perfect recipe for you. This recipe includes a creamy and spicy sauce to elevate your sushi game to the next level. The sauce is low-sodium, oil-free, and dairy-free!
Are you in need of a super last minute Valentine's date night quarantine style dinner? I got you covered. This sushi recipe is super easy, and is a great couples activity. I feel like sushi gets a bad rep, because people think it's super hard to make. Contrary to this popular belief it is actually extremely easy, and can totally be made without a sushi making kit (although if you have one, the finished product will probably be a little prettier). Sushi is also great, because it is a great end of the week meal to use up whatever you have left in the fridge.
I also love sushi, because it light yet filling. A lot of filling meals make you feel very sluggish and stuffed afterwards, but sushi is great to enjoy and feel perfectly satisfied afterwards. Another great aspect of sushi is that you can really customize it to your liking. There are endless vegetables, and even fruit that you can put in a sushi roll and it'll always turn out delicious. I usually am pretty basic and use carrot, cucumber, tofu, and avocado. Here I subbed out my usual tofu, or tempeh for a sweet potato, because I had been eating a lot of tofu in other recipes, and I wanted to make sure I was eating a diverse amount of vegetables. For a super affordable option just use the generic orange sweet potato (full transparency I bought the purple sweet potato purely for aesthetic).
Vegan sushi is a great dish to make for new vegans, or non vegans. The taste is so similar to traditional sushi, and the texture is very close as well. I like using sweet potato because it adds a creamy component to the dish. Alright let's talk about that sauce! I made this sauce using super "clean" ingredients, and it turned out absolutely amazing. I made mine on the spicy side, but if you're not a fan of spicy food it is super easy to turn down the spice and just enjoy the creaminess. This sauce is also a great way to get that salty taste traditional sushi has without having a crazy high sodium content. I liked this because even when I just dip sushi in liquid aminos I am still taking in a lot of salt (way less than normal soy sauce), However this sauce helps to lower that sodium content, while adding in more plant based ingredients.
Sushi is a great dish to make if you have a Ninja Foodi, or an Instapot. If you use either of these appliances you can cut the cooking time in half! All you have to do is add the ingredients to make the sushi rice and pressure cook it, and it'll be done in 15 minutes. This is such a life saver if you're like me and absolutely hate cooking rice on the stovetop.
Lastly I need to talk about one of the items that really made this dish, and that was the sushi ginger by The Ginger People. I am such a sucker for sushi ginger, like sushi is not the same without it. However a lot of the sushi gingers I find have a lot of ingredients that I can't pronounce, and are even pink ew! This ginger is super delicious, and made with pure ingredients. You can either find it online or at Whole Foods!
Total Time: 45 Minutes
- 1 10 Count Nori
- 2 Cups brown rice
- 2 Tablespoons rice vinegar
- 1 Purple Sweet potato
- 3 Large carrots
- 2 Cucumbers
- 2 Avocados
For the Sauce:
-1/4 Cup Tahini
- 2 Tablespoons liquid aminos
- 2 Tablespoons sriracha
- 1 Tablespoon minced ginger
- 1 Clove garlic minced
- Juice of 1 Lemon
- Water to desired consistency
Start by cooking your rice with rice vinegar and 4 Cups of water (if you are cooking on stovetop you may need to add more water during the process).
Once the rice is cooked place in the fridge until it cools down.
After you place the rice in the fridge, julienne your sweet potato and bake for 20 minutes at 350.
While the sweet potato is in the oven julienne the rest of your ingredients. Next make the sauce by simply combining all sauce ingredients together and mixing until you reach your desired consistency.
Remove sweet potatoes from heat and allow to cool before assembling your roll.
To assemble your roll place your nori on either a sushi roller, or a sheet or parchment or plastic wrap. Next cover half the sheet with rice, ensuring that it is flat all over. Next add the sweet potato, cucumber, carrot and avocado all in a line, and begin to roll. Once you roll make sure to press all over so that it is secure. Place in the fridge for 5 minutes, then serve with the dipping sauce, enjoy!