These sweet and savory Sweet Potato Sushi Rolls with Quinoa have a miso ginger dipping sauce. Great as an appetizer or main dish.
One of my go-to pantry meals is sushi rolls. I always have nori sheets on hand because they last so long. I also love to keep sweet potatoes in my pantry. They last for a long time as well.
These Sweet Potato Sushi Rolls with Quinoa are similar to my Tofu Sushi Rolls with Quinoa except they have a different dipping sauce. I love using quinoa in sushi rolls because quinoa is high in protein and easy to make. I've also used parsnip rice in place of white rice in some Avocado Sushi Rolls.
I've gotten comments that sushi rolls can be hard to roll. They do take some practice to get a tight roll. Once you get the hang of it, it can be quite fun. You could buy a sushi mat, but I personally find them unnecessary.
The key to getting a tight roll is to pull it in towards you when you roll. My other advice is to use a really sharp knife or my personal preference, a serrated knife. They stay together better when you cut it with the right knife.
Other Asian Inspired Recipes
- Tofu and Thai Noodles with Peanut Sauce
- Baked Tofu Temaki Sushi with Cauliflower Rice
- Crispy Teriyaki Tofu and Cauliflower Rice
- Gluten Free Vegan Tempura
Recipe
There's no need to get takeout when it's so easy to make vegan sushi rolls at home!
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You May Need
Sweet Potato Sushi Rolls with Quinoa
Ingredients
- 1 cup quinoa
- 2 cups water
- 4 tablespoons brown rice vinegar
- 2 tablespoons sugar
- 2 tablespoons low sodium gluten free tamari
- 1 ½ cups sliced sweet potato
- 12 strips red pepper
- 6 nori sheets
Miso Ginger Dipping Sauce
- 4 tablespoons gluten free white miso
- 4 tablespoons brown rice vinegar
- 4 teaspoons minced ginger
- 2 teaspoons toasted sesame oil
- 4 tablespoons water
- 2 teaspoons maple syrup
Instructions
- Rinse quinoa thoroughly. Bring quinoa and water to a boil. Reduce to a simmer and cook until water is absorbed, about 15 minutes.
- Heat brown rice vinegar, sugar, and tamari in a pan until the sugar dissolves. Pour over cooked quinoa. Mix thoroughly.
- Cut sweet potato into large chunks. Put sweet potato and enough water to cover them in a pot. Bring to a boil, then reduce to a simmer. Cook until tender. Let cool.
- Lay a nori sheet out on a cutting board with the perforated lines going vertically (if your nori has perforated lines). Spread ½ cup cooked quinoa on nori sheet, pressing quinoa into nori and leaving about ½" of the far side uncovered.
- Slice sweet potato into strips. Layer sweet potato strips on quinoa along with 2 red pepper strips. Roll tightly away from you. Wet the uncovered edge so that the roll will stick. Slice on perforated lines with a serrated knife, or to the size of your liking. Repeat with the other rolls.
- Miso Ginger Dipping Sauce: Mix all the ingredients.
Notes
Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Denise says
These are so healthy and so delicious! I love the miso dipping sauce!
Willow Moon says
Thanks Denise!
Angie says
These sound super tasty. I'm a big fan of sushi in all of it's forms, so I must try this!
Cat says
What a great recipe! Definitely going to have to try this--thanks!
Jessica Bradshaw says
YUMMM!! I love sweet potatoes and this sounds so delicious (and more filling than regular sushi)
Anmaria Djong I Onelazychic says
This recipe is so healthy and wonderful. I never thought of using Quinoa and sweet potato as sushi's ingredient. It gives me the whole new perspective. Thank you for posting such a healthy and wholesome food.
Willow Moon says
Thanks Anmaria!