Making sushi is not as hard as it looks! Follow my step by step tutorial to make a vegan sushi filled with spicy sweet potatoes and crunchy, cool cucumber. Serve it all up with my Sriracha vegan mayo for the ultimate dinner treat or fun party appetizer.
1sweet potatopeeled and cut lengthwise into 1 cm pieces*I used 1 large sweet potato, which weighed 275 grams
¼cuppankoor gluten free bread crumbs
½English cucumbercut into long thin slices
Sriracha Mayo Sauce
3tablespoonsriracha chili sauce
2teaspoonfresh lemon juice
To Make The Sushi Rice:
Rinse the rice in a sieve until the water runs clear. It's essential that sushi rice is well washed, so wash it several times, turning it over with your hands. Transfer to a bowl, add enough water to cover, and allow to soak for 30 minutes. Rinse again and add the rice to a saucepan with 300 ml (1 ¼ cup) of water . Put the lid on the pan and bring to a hard boil for 5 minutes. Reduce the heat to a gentle simmer and simmer for 15 minutes. Remove the rice from the heat (do not remove the lid), and allow the rice to steam inside the pan for 10-15 minutes.
To Make Homemade Sushi Vinegar
Put the rice vinegar, sugar and salt into a small bowl and microwave for one minute, or until all the sugar is dissolved.
Mix the sushi vinegar into the rice, taking care not to break the grains. Allow the rice to cool completely while you make the filling.
To Make The Sushi Filling:
Heat the oven to 225 C (450 F). Line a baking sheet with parchment paper.
Peel the sweet potato and cut it into long thin strips, about 1 cm in thickness.
Transfer the sweet potato to a bowl and add the oil, hot paprika, garlic powder, cornstarch and panko (or gluten free bread crumbs). Toss until everything is evenly coated in the oil and spices. Transfer to a baking sheet and bake for about 20- 30 minutes, flipping halfway through.
Cut the cumber in half and scoop out the seeds. Cut into long thin strips.
To Make The Sriracha Mayo Sauce
Mix together the all the ingredients for the vegan srirach mayo sauce and put in the fridge until ready to use.
To Roll The Sushi
Lay the bamboo mat out and place the nori shiny side down on the mat. The textured side should be facing you.
Wet your hands and spread about lemon sized handful of sushi rice evenly over the nori sheet, leaving about 1 cm on the edge closets to you clean and 2cm (1 inch) clean on the edge furthest away from you (see picture above.) Make a small groove in the rice with your fingers for the filling.
Place two potato logs and two strips of cucumber just slightly below center in the groove you created.
With your thumbs on the back of the mat and your fingers on the front, pull the bamboo mat up and over the filling and press down with your thumbs. Now, using both hands, roll the mat forward.
Wet a sharp knife and cut the sushi roll into 6 pieces. Serve with sriracho mayo.