Sweet Potato Tempura Roll with Avocado & Teriyaki (Vegan Sushi)

Craving sushi night at home but need something crispy, rich, and 100% plant-based? This sweet potato tempura roll with avocado and teriyaki hits all the right notes—crunchy, creamy, sweet, salty. For me, this roll brings back cozy Friday nights with my kids, laying out our bamboo mats, giggling as we tried to roll too much rice into too little nori. And that first bite—crackling tempura, soft avocado, warm rice, and sticky-sweet glaze—is magic.

If you’ve ever missed that “something fried” satisfaction in vegan sushi, this one’s for you. It’s not just tasty—it’s a textural masterpiece. You’ll learn how to make perfectly golden sweet potato tempura, a glossy homemade teriyaki glaze, and the kind of sushi roll that feels like it came from your favorite Japanese spot.

And if you’ve never rolled your own sushi before—don’t worry. You’ll get all the tips, tricks, and flow-friendly steps to make this a fun and doable experience in your own kitchen.

Ingredients You’ll Need

Building a great sweet potato tempura roll means getting each component right. Here’s everything you need, with notes on substitutions to suit your pantry.

Teriyaki Glaze

This homemade glaze is sweet, sticky, and takes 10 minutes. Better than bottled, every time.

• ¼ cup low-sodium soy sauce (use tamari for gluten-free)
• 2 tbsp maple syrup or agave nectar
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 1 tsp cornstarch + 2 tbsp water (for slurry)
• 1 clove garlic, grated
• ½ tsp fresh ginger, grated

Swap ideas: Coconut aminos for soy-free, brown sugar if no maple.

Tempura Batter & Sweet Potato

The heart of this roll—crispy, tender, and golden.

• 1 large sweet potato, peeled and cut into long strips
• ¾ cup all-purpose flour (or gluten-free blend)
• 2 tbsp cornstarch
• ½ tsp baking powder
• ½ tsp salt
• ¾ cup ice-cold sparkling water
• Neutral oil for frying (canola or sunflower)

Gluten-free tip: Use rice flour and cornstarch blend for the batter.

Sweet Potato Tempura Roll with Avocado & Teriyaki (Vegan Sushi)

Chef Joudia

This vegan sweet potato tempura roll brings crispy, creamy, and sweet-savory satisfaction to sushi night. Packed with golden-fried sweet potato, creamy avocado, and homemade teriyaki glaze, it’s perfect for plant-based food lovers craving bold textures and flavors.

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 15 minutes mins

Total Time 50 minutes mins

Course dinner, Main

Cuisine Japanese, Vegan

Servings 2 rolls

Calories 390 kcal

Equipment

• small saucepan
• mixing bowls
• whisk
• rice cooker or saucepan
• deep skillet or pot
• bamboo sushi mat
• sharp knife
• wire rack or paper towels
• plastic wrap

Ingredients

  

• 1 large sweet potato, peeled and cut into strips
• ¾ cup all-purpose flour (or gluten-free blend)
• 2 tbsp cornstarch
• ½ tsp baking powder
• ½ tsp salt
• ¾ cup ice-cold sparkling water
• neutral oil for frying
• ¼ cup low-sodium soy sauce or tamari
• 2 tbsp maple syrup or agave
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 1 clove garlic, grated
• ½ tsp fresh ginger, grated
• 1 tsp cornstarch + 2 tbsp water (slurry)
• 1 cup sushi rice (short grain)
• 1 ¼ cups water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• ½ tsp salt
• 1 ripe avocado, sliced
• 4 sheets roasted nori
• optional cucumber strips or pickled radish

Instructions

 

• In a small saucepan over medium heat, combine soy sauce, maple syrup, rice vinegar, sesame oil, garlic, and ginger. Stir until heated through.
• Mix cornstarch and water to make a slurry. Add to the saucepan and whisk until glaze thickens. Set aside.
• Rinse sushi rice until water runs clear. Cook with water in a saucepan or rice cooker. Let steam 10 minutes after cooking. Mix with vinegar, sugar, and salt.
• Mix flour, cornstarch, baking powder, and salt. Gradually whisk in cold sparkling water to form a thin batter.
• Heat oil to 350°F (175°C). Dip sweet potato strips in batter and fry until golden, about 2–3 minutes per side. Drain on paper towels.
• Place nori shiny side down on a bamboo mat. Spread rice on bottom ¾ of sheet. Add sweet potato, avocado, and any extras.
• Roll up using the mat to shape tightly. Seal edge with water. Slice with a wet, sharp knife.
• Drizzle with teriyaki glaze and top with sesame seeds or spicy mayo if desired. Serve immediately.

Notes

For gluten-free, use tamari and a rice flour batter. Prep the glaze and tempura ahead of time for easy rolling. Don’t overfill the nori—keep fillings minimal for tight, clean rolls. A bamboo mat wrapped in plastic helps create perfect sushi shapes.

Keyword crispy sweet potato roll, plant-based sushi, sweet potato tempura sushi, teriyaki sushi, vegan sushi roll

Sushi Rice

Slightly sticky, slightly seasoned, just right.

• 1 cup sushi rice (short grain)
• 1 ¼ cups water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• ½ tsp salt

No sushi rice? Use short-grain white rice, not jasmine—it’s too soft.

Filling & Wrapping

Creamy avocado + crisp sweet potato = texture heaven.

• 1 ripe avocado, sliced
• 4 sheets roasted nori (seaweed)
• Optional: Cucumber strips or pickled radish

Tools you’ll want:

• Bamboo sushi mat
• Sharp knife
• Small bowl of water (for fingers)

Tip: Prep rice first, then glaze, then tempura. This saves time and avoids cold rice by roll time.

How to Make a Sweet Potato Tempura Roll

This step-by-step breakdown makes vegan sushi less intimidating and more like a fun kitchen project. Here’s how to bring it all together.

Make the Teriyaki Glaze

1. In a small saucepan over medium heat, combine soy sauce, maple syrup, rice vinegar, garlic, ginger, and sesame oil.
2. Stir the cornstarch with 2 tablespoons of cold water to make a slurry.
3. Once the sauce starts bubbling, whisk in the slurry.
4. Stir constantly for 1–2 minutes until it thickens into a glossy glaze.
5. Remove from heat and set aside to cool slightly.

Pro tip: Glaze keeps in the fridge for 1 week, making it great for other meals. Try it drizzled over your next stir-fry or even on roasted veggies like in this ground beef and sweet potato combo.

Cook the Sushi Rice

1. Rinse sushi rice in cold water until water runs clear (important for texture).
2. Add rice and water to a saucepan or rice cooker. Bring to a boil, then reduce to a simmer with lid on for 15 minutes.
3. Turn off heat and let steam (covered) for 10 more minutes.
4. Mix vinegar, sugar, and salt in a small bowl, then fold into hot rice.

Optional: Fan the rice to cool faster and improve stickiness.

Prep the Sweet Potato Tempura

1. Peel and cut sweet potato into thin fry-like strips.
2. Whisk together flour, cornstarch, baking powder, and salt.
3. Gradually add sparkling water to make a thin batter (don’t overmix).
4. Heat 1–2 inches of oil to 350°F (175°C) in a deep skillet or pot.
5. Dip sweet potato in batter and fry in batches until golden and crispy (about 2–3 minutes per side).
6. Drain on a wire rack or paper towels.

Want more inspiration for vegan meals with flavor-packed spices? Browse the herbs and spices guide to add depth to this or other dishes.

Assemble and Roll

1. Place your bamboo mat on a clean surface, covered with plastic wrap.
2. Lay a sheet of nori, shiny side down.
3. With damp fingers, spread a thin layer of sushi rice over ¾ of the nori, leaving the top inch bare.
4. Arrange 2–3 strips of sweet potato, avocado slices, and any extras like cucumber or vegan cream cheese.
5. Roll firmly from bottom up, using the mat to guide a tight cylinder.
6. Wet the bare edge with water to seal.
7. Use a sharp knife dipped in water to slice into 6–8 clean pieces.

Make it fancy: Add a drizzle of glaze on top, or a dusting of sesame seeds. Pair with a light starter like this lemon ginger spinach smoothie for a complete vegan meal.

Tips for Rolling Perfect Vegan Sushi

Even with the best ingredients, a great roll comes down to technique. Here’s how to get that tight, clean look without stress.

Sushi Mat Tricks for Tight Rolls

If this is your first time rolling, don’t skip the bamboo mat. It’s the secret to structure.

• Wrap the mat in plastic wrap: Keeps it clean and prevents sticking.
• Line up your ingredients near the bottom third of the nori. Too high = loose roll.
• As you roll, lift and press gently with the mat after each movement. Don’t smash it—just firm up the shape.
• If your rice keeps sticking, dip your fingers in a bowl of cold water.

Chef tip: Chill your sushi knife and wet it lightly between each cut. You’ll get clean, sharp slices instead of smushed ends.

Preventing Tears, Sticky Hands & Soggy Rolls

It’s all about setup and small tweaks.

• Keep a small bowl of water nearby. Dip your fingers before touching rice.
• Don’t overfill. 3–4 strips of filling is enough.
• If nori tears, wrap it in a second sheet or cut it into hand rolls.
• Use a sharp knife—a dull one will pull the seaweed instead of slicing it.
• Cut using a gentle sawing motion, not straight down pressure.

Want to turn this into a fun sushi night? Make it a family prep meal, then finish with a sweet bite like this no-churn matcha ice cream. It’s vegan-friendly and keeps the Japanese theme going strong.

Flavor Variations & Add-ins

Once you’ve mastered the base sweet potato tempura roll, you can mix, match, and elevate with bold toppings or creamy additions. These ideas bring texture and contrast to your bite.

Spicy Mayo, Crispy Bits & Sauce Drizzles

You don’t need fish to have a punchy, flavorful roll. Here’s how to dial up the taste.

• Spicy Vegan Mayo: Mix vegan mayo with sriracha or chili crisp. Drizzle on top or serve on the side for dipping.
• Crunchy Toppings: Sprinkle crushed roasted seaweed, sesame seeds, or tempura flakes on the finished roll for texture.
• Extra Sauce Drizzle: Reheat your leftover teriyaki glaze and zig-zag it across sliced rolls for glossy appeal.

Tip: Keep your sauces on the thicker side so they stay put. This also helps if packing for lunch or meal prep later—your sushi stays beautiful.

Creamy, Tangy & Savory Fillings

Balance the sweet and crunchy tempura with soft or tangy elements.

• Vegan Cream Cheese & Jalapeño: Adds a creamy heat that pairs perfectly with the crispy sweet potato.
• Roasted Shiitake Mushrooms: A rich, umami-packed option that adds meaty depth.
• Tofu Strips or Avocado Mash: Boosts protein and makes the roll more filling.
• Quick Pickled Carrots or Radish: Brightens up every bite with tang.

Feel free to draw from meal-prep flavors you love, like the ones in this turmeric quinoa salad. You can even match sauces or toppings across meals for variety without extra prep.

Make It Ahead or Meal Prep It

Vegan sushi is not just fun for dinner—it’s also a make-ahead star. With a little planning, your sweet potato tempura roll can be prepped in parts for easy lunchboxes or sushi nights.

What You Can Prep in Advance

Good news—you can fry the sweet potato ahead of time.

• Let the cooked tempura cool completely, then store in an airtight container lined with paper towel in the fridge for up to 2 days.
• Reheat in the oven at 375°F (190°C) for 8–10 minutes until crispy again. Skip the microwave—it’ll go soggy.
• The teriyaki glaze also holds well in the fridge for up to a week. Just warm it briefly before using.

For those following balanced eating plans, meal-prepping this sushi fits well into routines that support long-term habit change. Tools like Noom’s psychology-based approach encourage sustainable swaps—like going plant-based with rolls like this.

How to Reheat Sushi Rice + Store Rolls

Refrigerated sushi rice gets firm fast, but don’t toss it yet.

• To reheat: Microwave briefly (10–15 seconds) covered with a damp paper towel. It won’t be as soft as fresh but will work fine.
• For next-day rolls: Store uncut rolls wrapped tightly in plastic and slice when ready to serve.
• Avoid adding avocado ahead of time—it browns quickly.

Want to keep your hormones balanced while eating plant-based? Ro.co’s guidance on health support tools like GLP-1s or hormone therapies can help support consistent routines.

Concerned about sushi myths or food safety rumors? Sites like Snopes regularly debunk common food-related claims—like whether sushi needs to be raw to be “authentic” (hint: it doesn’t).

FAQ – Vegan Sushi Troubleshooting

Vegan sushi is beginner-friendly, but here are answers to common questions that come up—so you can roll with confidence.

Bonus tip: You can read more about rice varieties and healthy swaps using structured resources like Noom’s food classification system. They break down how certain carbs support fullness and satiety—perfect for plant-based sushi rolls.

Nutrition Information

While exact numbers vary based on filling and sauce, here’s an estimate per 8-piece roll:

Want to reduce calories? Use less rice and go heavier on fillings like cucumber and pickled radish. These keep flavor while cutting starch.

Final Thoughts on Sweet Potato Tempura Rolls

This sweet potato tempura roll with avocado and teriyaki is more than just a vegan twist—it’s comfort food with crunch, color, and character. The warm rice, crisp tempura, and creamy avocado create a combo that’s deeply satisfying, even for non-vegans.

Don’t stress if your rolls aren’t perfect the first time—mine weren’t either. Each one tells a little story of your kitchen creativity. And if you’re proud of your sushi night, snap a photo and share it. Tag us or comment below—we love seeing what you make.

Ready for more comfort-filled cooking? You might also enjoy our cozy ground beef and sweet potato skillet or refreshing banana pancakes to round out your meal prep week.