Overhead shot of 15 pieces of Sweet Potato Sushi on a plate with sushi topped with garnish of microgreens.

Sweet Potato Brown Rice Sushi

Move over takeout! This easy, vegan sushi is a breeze to make at home and can be customized to your liking.

This recipe comes to us from our friend Sarah Aldrich of @wellandfull in partnership with The FeedFeed and USA Rice.

  • Servings
  • Prep Time
    15 min
  • Cook Time
    1 hr
  • Total Time
    1 hr 15 min


Sushi Rice

  • 1½ cups short grain brown rice
  • 3 cups water
  • pinch sea salt

Sweet Potatoes

  • medium sweet potato
  • avocado oil, drizzled
  • ¼ teaspoon salt
  • black pepper

Spicy Kale

  • 1½ cups baby or lacinato kale
  • 1 tablespoon vegan mayo
  • ½ tablespoon sriracha

Rest of the Roll

  • black/white sesame seeds
  • microgreens
  • 4-5 nori sheets


Sushi Rice

  • Add the rice, salt, and water to a pot. Bring to a boil, then reduce to a simmer for about 45-50 minutes, or until the rice is tender. Let the rice cool before making the sushi rolls.

Sweet Potatoes

  • Preheat your oven to 425 degrees F.
  • While the rice is cooking, peel the sweet potato, then cut into fry-shaped pieces, about ¼ -½ inch in width and 3-4 inches in length.
  • Toss the sweet potato slices with a small drizzle of avocado oil, salt, and pepper.
  • On a baking sheet lined with parchment paper, bake your sweet potato in the oven for about 25 minutes, or until tender when pierced with a fork.

Spicy Kale

  • While the sweet potato is roasting and the rice is cooking, make the spicy kale.
  • Chop your kale into small pieces. In a bowl, toss with the vegan mayo and sriracha. Stir well until all kale is evenly coated.

Building the Rolls

  • Place your sheet of nori down on a cutting board, shiny side down. Add on about ¾ of a cup of the cooled brown rice on the middle part of the sheet. (See photos for reference).
  • Add on a layer of kale in the middle of the brown rice, then add on 6-7 pieces of the sweet potato.
  • Dip your finger in water, and wet the top edge of the nori sheet. This will help the nori stick together when you roll it.
  • Roll your sushi roll as tightly as you can. You can use a sushi mat if you'd like, but it can also be done without one!
  • When your sushi is rolled, let it rest for about 5-10 minutes so that the nori can stick together. Repeat the above steps until you are out of your ingredients. Note that you may have some rice left over.
  • Cut the sushi with a damp sharp knife into slices. 
  • Garnish with sesame seeds and microgreens (if desired).