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vegan sushi

Vegan Sushi With Sriracha Dipping Sauce

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.
5 from 2 votes
Prep Time 20 mins
Cook Time 30 mins
soaking time 30 mins
Total Time 1 hr 20 mins
Course dinner, lunch, Main Course
Cuisine Japanese
Servings 6 rolls
Calories 431 kcal


For The Sushi Rice

  • cups sushi rice
  • 1⅓ cups water

For The Homemade Sushi Vinegar

  • cup rice vinegar
  • 3 tablespoon sugar
  • teaspoon sea salt

For The Sushi Filling

  • 1 sweet potato peeled and cut lengthwise into 1 cm pieces *I used 1 large sweet potato, which weighed 275 grams
  • 2 tablespoon neutral oil
  • ½ teaspoon hot paprika
  • ½ teaspoon garlic powder
  • 1 tablespoon cornstarch
  • ¼ cup panko or gluten free bread crumbs
  • ½ English cucumber cut into long thin slices
  • 6 nori sheets

Sriracha Mayo Sauce

  • ¾ cup vegan mayo
  • 3 tablespoon sriracha chili sauce
  • 2 teaspoon fresh lemon juice
  • ½ teaspoon garlic powder


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.


Calories: 431kcalCarbohydrates: 49gProtein: 4gFat: 23gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 951mgPotassium: 175mgFiber: 2gSugar: 8gVitamin A: 3323IUVitamin C: 8mgCalcium: 25mgIron: 1mg
Keyword Japanese food, party appetizer, sushi, sushi recipe, vegan sushi
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