Description
This sweet potato sushi roll is proof that sushi night at home can outshine takeout. Crisp sweet potato tempura, buttery avocado, and seasoned rice get wrapped in nori, then brushed with a glossy teriyaki glaze. Every bite delivers crunch, cream, and briny depth—the kind of balance that makes this roll one you’ll keep coming back to.
Ingredients
For the teriyaki glaze
- 1 cup brown sugar
- 1 cup mirin
- 1/8 cup sake (optional—omit for a thicker glaze once cooled)
- 1/2 cup soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon minced ginger
For the sushi rice
- 1 cup sushi rice
- 1 cup water
- 1 teaspoon rice vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
For the sweet potato tempura
- Neutral oil (like grapeseed, canola, or vegetable) for frying
- 1 medium sweet potato, peeled and cut into batons (about the size of your index finger)
- 1 tablespoon JUST Egg, chilled
- 1 1/4 cups ice-cold sparkling water (plus more if batter needs thinning)
- 1 cup all-purpose flour, chilled
- 1 teaspoon salt
To assemble and finish
- 4 toasted nori sheets
- 4 tablespoons black and/or white sesame seeds
- 1 ripe avocado, sliced
- 2–4 tablespoons vegan mayo (optional)
- Wasabi (optional)
- Pickled ginger (optional)
Instructions
Make the teriyaki glaze
- In a bowl, whisk together the brown sugar, mirin, sake (if using), and soy sauce.
- Heat sesame oil in a small saucepan over medium heat. Add ginger and sauté for 1 minute.
- Pour in the sugar-mirin mixture, whisking to dissolve. Bring just to a boil, then lower heat to maintain a gentle simmer. Cook 30–35 minutes, whisking occasionally, until slightly thickened.
- Remove from heat and let cool. The glaze will thicken as it chills; if it sets too firm, loosen with a quick microwave zap.
Cook the sushi rice
- Rinse the rice several times until the water runs clear, then cook with 1 cup water in a rice cooker according to the manufacturer’s instructions.
- While warm, season with rice vinegar, sugar, and salt. Let cool before rolling.
Fry the sweet potato tempura
- Heat 2–3 inches of oil in a heavy pot to 350°F. Test by dipping a dry chopstick—if bubbles form instantly, the oil is ready.
- In a bowl, whisk chilled JUST Egg with sparkling water. Add flour and gently stir with chopsticks. Some lumps are fine; don’t overmix.
- Working in batches, dip sweet potato batons into batter and lower carefully into oil. Fry until golden and crisp, then transfer to paper towels. Sprinkle lightly with salt while hot.
Assemble the rolls
- Wrap a sushi mat in plastic wrap or slide it into a large resealable bag. Place one sheet of nori, shiny side down, on the mat.
- Moisten your fingers to keep rice from sticking, then spread 1/4 of the sushi rice evenly over the nori, leaving 1 inch uncovered at the top. Sprinkle with 1 tablespoon sesame seeds.
- Along the bottom edge, layer 2–3 tempura sweet potato batons, a few avocado slices, and a swipe of vegan mayo if desired.
- Roll tightly away from you, using the mat to shape and seal. Dab the edge with water or a few grains of rice to close.
- Slice the roll into 8 pieces with a very sharp knife. I run the blade under scalding water and give it a quick wipe with a towel for a cleaner cut.
- Repeat with the remaining ingredients to make 4 rolls. Brush tops with teriyaki glaze and serve with wasabi and pickled ginger.
Notes
- Storage: Like most sushi rolls, these sweet potato sushi rolls are at their peak the day you make them. Refrigeration changes the rice texture, making it dry and firm. If you must store leftovers, wrap tightly in plastic and refrigerate up to 24 hours. Let come to room temperature before eating.
- Make ahead: You can prepare the teriyaki glaze a day or two in advance. Assemble and glaze the rolls just before serving for the best flavor and texture.
- Skip the glaze until serving: Brush the teriyaki glaze on just before slicing and serving. If applied too early, the rolls soften and lose their clean edges.
- Reheating tempura: Leftover sweet potato tempura can be crisped in a 375°F oven or air fryer for 5–8 minutes. Skip the microwave—it makes the coating soggy.
- Cold batter, hot oil: For light, crisp tempura, your batter should be ice-cold and your oil steady at 350°F. Don’t mix the batter until your oil is hot and ready to go.
- Fry in small batches: Overcrowding the pot lowers the oil temperature and leads to greasy tempura. Keep pieces spaced out for even cooking.
- Skim between batches: Use a fine-mesh skimmer to remove fried bits from the oil. This keeps the oil clean and prevents burnt, bitter flavors from clinging to the next batch.
- Rolling tip: For the cleanest slices, run your knife under hot water and wipe between cuts. This prevents the rice from sticking and helps keep your rolls tight and even.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Appetizer, Dinner
- Method: Deep Fried
- Cuisine: Japanese