Purple Sweet Potato Sushi (Vegan, Gluten-free, Oil free)

This purple sweet potato sushi is always in my lunch box as they can be easily prepared, perfect for a quick lunch at work, filling, nutritious and colourful. Every time when I open my lunch box, I have a pleasant feeling just by looking at those lovely sushi ๐Ÿฃ

Special thanks to HappyAndHealthy96 for this recipe! ๐Ÿ’œ

This recipe makes 1 roll of sushi to serve one person


1 medium purple sweet potato
1/2 ripe avocado
1/4 cup red capsicum
1/4 cup yellow capsicum
Note: you can also use other veggies such as cucumber, beetroots and carrots.

Dipping sauce:

1 tsp coconut amino
1 tsp balsamic vinegar
1/2 tsp coconut nectar


  1. Boil the sweet potato in a large pot of water for 20 minutes.
  2. Take the sweet potato out, set aside and let it cool completely.
  3. Remove the skin of the sweet potato and mash it with a fork.
  4. Set it aside and place in the fridge for bout 30 minutes to dry the moisture from the sweet potato. Otherwise, the sushi will become soggy.
  5. On a sushi mat, place a nori sheet. Take the mashed sweet potato on top of the nori sheet and spread it evenly.
  6. Place a thin row of filling ingredients across the middle of the rice.
  7. Hold the edge of the mat closest to you then lift and roll away from you, covering the filling.
  8. Once the sushi has been rolled into a cylindrical roll, dampen the edge of the seaweed with a little water to seal.
  9. Chill the roll until firm (around 10 minutes)
  10. In the meantime, mix the ingredients of the dipping sauce in a small bowl. Set aside for later use.
  11. In a tall cup, prepare a cup of boiling water. Immerse a sharp knife into the water for 5 seconds. Dry it with a kitchen paper, cut the sushi into pieces and serve with the dipping sauce.
  12. Enjoy ๐Ÿ’œ


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