Sweet Potato and Spinach Sushi

Sweet Potato and Spinach Sushi
Ali Allen
  • Yield: 2-4 servings


1cup sushi rice
1small sweet potato, unpeeled, cut lengthwise into 4-5 pieces, and cubed
Soy sauce or tamari, to season
Sesame oil, to season
3tablespoons cider vinegar mixed with 1 teaspoon sugar (sushi rice seasoning)
3 nori sheets
3tablespoons sweet chili dipping sauce
1teaspoon lemon juice
2cups baby spinach, stalks removed
1 avocado, peeled and sliced into long strips
2/3cup sesame seeds, toasted


  1. Preheat the oven to 400F. Rinse the rice and place it in a pan, and cover with enough water to cook (check the package instructions). Set aside to soak for 30 minutes.
  2. Place the potato cubes on a baking sheet, season with a little soy sauce and sesame oil, and bake in the oven for 20 minutes or until crisp on the outside, shaking the pan occasionally. Remove from the oven and set aside to cool.
  3. Bring the rice and water to a boil, cover, and then cook according to the package instructions, until all the water has been absorbed. Transfer to a baking sheet and spread out to let it cool. When the sushi rice is cool, pour in the sushi rice seasoning or cider vinegar mix and stir thoroughly.
  4. Place the first nori sheet on a rolling mat. Spread out a third of the rice over the nori sheet, leaving 1/2in or so gap at the top of the sheet, and pour over 1 tablespoon of the sweet chili sauce, spreading it with the back of a spoon, where you plan to place the first layer of filling.
  5. At the bottom of the sheet place some spinach across the nori sheet until it overlaps at each end, add a layer of sweet potato, then some avocado. Using the mat, tightly roll the sheet using your fingers to tuck in the filling. Place the sushi roll on a wooden cutting board, ensuring the seam is underneath.
  6. For inside-out rolls, (it’s easier if the mat is covered with plastic wrap), use the same method, spreading the sauce on top of the nori, then adding the rice, and turning the sushi over after you have secured the rice. Once you have filled all the rolls, roll each one in a large plate of toasted sesame seeds.
  7. To cut the rolls, fill a tall glass with water and wet a sharp knife. Cut about 8 medium-sized slices from each roll, wetting the knife between each slice. Serve the sushi with sweet chili sauce, soy sauce, and wasabi.

Recipe from Keep it Vegan: Over 100 Simple, Healthy and Delicious Dishes by Áine Carlin (Kyle Books, 2015)