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