This gluten-free and vegan Spicy Sweet Potato Sushi is made with roasted sweet potatoes combined with vegan mayo and chili sauce for a taste and texture that resembles spicy tuna. Roll with massaged sesame oil kale liquid aminos and purple sweet potato rice, avocado.
This is a sponsored post written by me on behalf of Suncore Foods. The opinions and text are all mine. The Suncore product mentioned in this post was sent to me as a gift to use in this recipe, thank you so much!
Friends, I am super excited about this post… a couple of firsts for me happening here: first time rolling sushi inside out and first time coloring my rice with Purple Sweet Potato Supercolor Powder from Suncore Foods! Side note: did y’all know about purple sweet potatoes? Like- I just discovered them last year… and that makes me a little salty because I’m a lover of all things purple, especially foods and I feel like I’ve been missing out!
Admittedly, I like the taste of spicy tuna sushi, but the thought of eating raw tuna, for me, kinda gives me the heebeegeebees. So I wanted to create a plant-based version that has a similar taste to a spicy tuna roll that doesn’t make my brain say “eww”. Now before I lose all you real spicy tuna roll lovers, hear me out.
Roasted sweet potatoes get smashed and combined with vegan mayo and chili sauce for a taste and texture that resembles spicy tuna. Kale gets massaged with sesame oil and liquid aminos (soy sauce) and then rolled in purple sweet potato rice covered nori sheets snuggled with avocado and then garnished with hemp seeds. Now go ahead, tell me your mouth isn’t watering…
Now to the really fun part… the pretty purple sweet potato rice! I am so excited with how this turned out. Yes, nature has given us purple rice, also known as black rice which I love too, but this version of purple rice is so vibrant and also packs in the nutrients of purple sweet potatoes with the addition of Suncore Foods® Organic Purple Sweet Potato Supercolor Powder!
This Organic Purple Sweet Potato Supercolor Powder is not only loaded with antioxidants, vitamins, and minerals, but purple sweet potatoes can boost immunity, improve digestion, and protect the liver. So when you’re eating this pretty sushi you’re also giving your body some amazing health benefits too!
And if you’ve never rolled sushi, I promise it’s not quite as intimidating as it looks. Try something new and give it a shot! It’ll be a fun culinary adventure 🙂 This video shows you very well how to roll sushi with the rice on the outside. I actually think you could get away with trying it without the sushi rolling mat if you don’t have one either.
So head on over to SUNCORE FOODS to get your Organic Purple Sweet Potato Supercolor Powder and get rolling! As always I love to see your re-creations of my recipes so be sure to tag me on Instagram or Facebook! ROLL out!
If you love sushi, check out my AVOCADO + PEANUT SUSHI recipe!
**recipe was inspired by Sarah over at Well and Full
- 2 medium sweet potatoes, peeled and diced
- 1-2 tbsp olive oil
- 3 tbsp vegan mayo
- 2 tsp chili sauce (sriracha or korean)
- 1 bunch (9 stalks) kale
- 1.5 tbsp liquid aminos
- 1.5 tbsp sesame oil
- 1 package nori sheets
- 4-6 servings sushi rice (calrose works well too), according to package directions
- 2 tbsp rice vinegar
- 2 tbsp purple sweet potato powder
- 1 tbsp sugar (opt.)
- Preheat your oven to 475 degrees
- Peel and dice your sweet potato, then place on a baking sheet, drizzle with olive oil and roast for about 20 minutes
- Make the rice according to package directions. I make 6 servings worth of rice. First add the water, then add the purple sweet potato powder, rice vinegar, and sugar (if using) and then stir in the rice.
- **NOTE: make sure the purple sweet potato powder is fully disolved before adding rice to avoid clumping
- ** NOTE: I have found warm, sticky rice works the best for rolling. Place the rice in the freezer to cool down if it is still too hot to touch. I also have a bowl of water to keep my fingers wet while rolling to make it easier (since the rice is so sticky)
- While your rice is cooking, wash and dice/tear your kale leaves from the stems and place in a large bowl. Add the sesame oil and liquid aminos, then massage the leaves of the kale until soft (about 3-5 minutes). Set aside
- Remove your sweet potatoes from the oven and place in a large bowl. Smash slightly with a fork until you have just small chunks of potato left. Add in the vegan mayo and chili sauce, stir to combine
- Slice your avocado into thin strips
- Roll your sushi following this video:
- **NOTE: Don't overstuff your rolls or they will be very hard to roll
- Slice your sushi into 1-inch pieces, making sure you use a sharp knife (as seen in the video)
- Garnish with hemp seeds and serve with liquid aminos/tamari dipping sauce and more chili sauce if desired
** recipe inspired from Sarah over at Well and Full