Sriracha Sweet Potato Tempura Vegan Sushi

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Sweet Potato Tempura Vegan Sushi

This sweet tempura sushi is the type of meal that just really hits the spot.

Are you ready to make these absolutely delicious bad boys?

Here is what you will need.

Sriracha Sweet Potato Tempura Vegan Sushi

Sweet Potato Tempura Vegan Sushi

By Hannah Janish

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Published : September 9th 2015

Description : I’ve created the absolute best sweet potato tempura vegan sushi. Full of delicious whole foods, this recipe is ideal for weight loss.

Prep Time :

Cook Time :

Total Time :

Sushi Ingredients

  • 1 cup cooked brown rice
  • 2 tbsp seasoned rice vinegar
  • 1 avocado (optional)
  • Tempura sweet potato
  • 4 nori sheets
  • Bamboo mat

Tempura Ingredients

  • 1 medium sweet potato peeled and sliced
  • 1/2 cup flour
  • 1/2 cup unsweetened almond milk
  • 1/4 cup sriracha
  • 2 tbsp bread crumbs

Instructions

  1. Preheat oven to 450F and then peel and slice your sweet potato into long thin strips.
  2. Take your flour, almond milk and sriracha and whisk together in a bowl well until smooth. Dip each sweet potato strip into the batter and tap off any excess on the side of the bowl.
  3. Place each coated piece onto a sheet of parchment paper. Repeat until all pieces are done.
  4. Sprinkle with bread crumbs. Place battered sweet potato on a baking tray in the middle rack of your oven and let cook until lightly browned (30-40 min).
  5. Mix your brown rice with the seasoned rice vinegar and set aside.
  6. Take your nori sheet and place shiny side down on your bamboo mat and cover 3/4 of the sheet with a layer of rice. Place a few pieces of your tempura and avocado in the middle. Roll the nori sheet over the filling and tighten the sushi mat around it as you roll. Wet the end of your nori sheet with a bit of water to make it sticky and roll the nori the rest of the way until you have your sushi roll.
  7. Set aside and repeat with remaining sheets, tempura, avocado and rice.
  8. Once you are finished rolling, cut the sushi about 3/4 inch thick, sprinkle with sesame seeds and serve with wasabi and soy sauce.

Serve this to your skeptical friends and wow them with how delicious healthy vegan sushi can be.

Bon Appetit!!

Want some more delicious recipes like this? Make sure to check out our recipe books for some delicious high carb low fat plant-based meal ideas.

About Hannah

I have lost over 50 pounds following a whole foods plant based diet (188-135) and I have shared that entire journey on my YouTube channel. My main focus is helping people achieve their best health through both mind and body. I focus on eating whole foods in their least processed state. I make Q&A weight loss videos, what I eat videos, and I have written 3 recipe books to showcase delicious recipes to assist with weight loss and beautiful photography.

4 thoughts on “Sriracha Sweet Potato Tempura Vegan Sushi

  1. The sweet potato tempura are absolutely delicious!
    I made similar sushis today and simply replaced almond milk with coconut milk and panko crumbs with coconut flakes: Yummy!

    Thanks so much for the recipe!

  2. This is the BEST vegan sushi ever! At first, we wondered about the sweet potato, but it is what makes it taste so good! SO EASY AND SO GOOD!!!! We love it!

  3. I made this recipe. unfortunately for me i didn’t taste as much flavor. I’m not sure if it was the almond milk or the fact that I left out the seeds and the avocado??

    My rice was close but not the real thing.

    This is super easy to make and it was my first go at making sushi so all really exciting. I think I will try it again and season my potatoes a little better.

  4. Any tips on substitution ideas for people who love everything except the nori? I simply cannot abide the stuff. I’ve been trying to learn to like since I was a preteen and after thirty years of trying, I’ve decided it’s just not going to happen. Before beginning my journey towards a plant based diet, I would get California rolls and unroll them to remove the nori and eat the rest of the ingredients. This recipe here sounds wonderful, if only I could find a different non sea based wrapper. Would fresh kale or spinach work? Or, if not that, perhaps some thin rice wrapper? Like a spring roll wrapper intended for use with raw spring rolls? I’m open to ideas and have a pretty nice sized Asian market available. Thank you in advance!

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