Sweet Potato & Avocado Rolls with Sriracha Tahini

Sweet Potato & Avocado Rolls wrapped in toasted sushi nori sheets with a spicy sriracha tahini sauce. Perfect for a date night meal! 

On Friday nights, M and I have an unofficially official “date night” where we make a nice dinner and watch a movie. 

It’s kind of a big deal for me because M isn’t a movie guy, so it’s the *one* night a week I can coax him to commit to a full film. 

Usually for dinner we make something outside of our normal weeknight menu.

Something a little, fancier, a little elevated, something we wouldn’t normally make mid-week. 

The best part is that we typically make the recipe together, which is always fun. 

Sashay back and forth across the kitchen linoleum bumping into each other with condiments and fighting over the sink. 

It’s the best kind of chaos. 

A few weeks back, we made homemade sushi. 

It was special because it was M’s first ever homemade sushi, so I had to walk him through the process. 

We made Sweet Potato & Avocado Rolls with Sriracha Tahini, and I’ll walk you through the process, too, if you want! 

Shall we? 

If you’ve been around here a while you know I’m a sucker for a good avocado roll. 

But sometimes even avocado is improved with some complimentary flavors. 

I was inspired by an avocado & sweet potato sushi that I saw online and knew I had to create my own version. 

This sushi literally has all of my favorite ingredients wrapped up into one delicious mouthful: avocado, sweet potato, sriracha, and tahini. 

They’re an explosion of creamy, sweet, salty, and spicy, all at the same time! 

This recipe is easier if we take it in steps. 

The first step is to prepare the sushi rice. 

Here’s what you need: 

• filtered water
• sushi rice
• rice vinegar
• maple syrup
• pinch of sea salt

That’s it!

In a medium saucepan, add the sushi rice and filtered water and let it soak for ~20-30 minutes.

The soaking is important; it allows the rice to absorb water so it evenly cooks later on. 

After soaking, heat the saucepan over medium-high and bring the sushi rice and water to a boil.

Once it’s boiling, cover the pan with a lid and reduce the heat to medium-low.

Allow the rice to simmer until all of the water is completely absorbed and the rice is tender; about 20 minutes.

Once the rice is done, remove the pan from the heat and let it sit, covered, for about 10 more minutes.

Once the rice is cool, transfer it to a large bowl and add the rice vinegar and maple syrup.

Mix everything well to combine, completely coating the rice.

Cover the bowl and place the rice in the refrigerator until you’re ready to assemble the sushi. 

Chilling the rice is also key for the best taste and consistency! 

A few hours should do the trick. 

The next step is to make the sweet potato “fries”. 

All you need for this is 1 medium to large sweet potato! 

Preheat the oven to 400°F and line a baking sheet with parchment paper.

Arrange the sweet potato fries in the lined pan and spread in an even layer with none touching.

Bake them in the oven for 30-40 minutes, or until they’re fork tender and lightly browned.

They’re going to taste *so* good in the sushi! 

The last thing you need to prepare is the sriracha tahini sauce. 

You need:

• tahini 
• sriracha 
• filtered water 

That’s it!

To make the spicy tahini dip, add all ingredients to a large mixing bowl and whisk vigorously with a fork to combine.

It should come together pretty easily.

Add a little more filtered water as needed to reach your desired consistency.

Now you’re ready to assemble your sushi! 

Here’s what you need ready: 

• Eden Foods Sushi Nori
• prepared sweet potato “fries” 
• avocado
• sriracha tahini sauce 

You’re golden! 

While I was teaching Marco how to roll homemade sushi, I was simultaneously re-teaching myself. 

It’s been several years since I made my Vegan Avocado & Roasted Red Pepper Sushi and I haven’t had done any sushi-making since then. 

There was a singular moment of panic during the first roll, but after that it was smooth rolling. 

Luckily, Eden Foods Sushi Nori makes it effortless to assemble sushi at home! 

These pre-toasted and cut nori sheets are ready for anything; sushi, nori rolls, or sushi bowls. 

The sheets are a *gorgeous* green color that reflects the quality of the seaweed used to make them!

It has a mild flavor that compliments the bold flavors of any sushi-style dish.

Did you know that nori has been harvested since ancient times as a food source? 

This isn’t surprising because it’s packed with minerals, vitamins, and even plant-based protein! 

Eden Foods Sushi Nori is made traditionally, using woven rope nets suspended in the bay to collect nori spores for a spring harvest.

The sheets are cut after sun-drying and are lightly toasted before packaging.

This is all *before* they make it to my plate for sushi night! 

Grab the sushi mat and top it with a sheet of nori, shiny side down.

Using your hands dipped in water (this is key to avoid sticking!), pat a very thin layer of rice all over the nori, making sure it’s not too thick to roll.

Next, arrange ½ the sliced avocado and a few sweet potato fries in a horizontal line covering the bottom 3/4 of the rice closest to you.

Start to roll the nori and rice over with your fingers, and once the avocado and sweet potato are covered, roll the mat over to mold and compress the roll.

Keep rolling like this until it’s all rolled up.

Dab some water onto the ending edge to seal the roll shut, then cut the rolls into 8 individual sushi slices.

Repeat until all rice and filling is used up; about 3-4 rolls, depending on how much you stuff them.

You did it!!!

Serve the sushi rolls immediately with spicy tahini dip and sesame seeds.

You can go classic with this sushi or make it wild and unconventional! 

The avocado and sweet potato can really go either way. 

I love mine dunked into a bowl of Tamari Lite or Coconut Aminos for a gluten-free soy-sauce option. 

M likes his with a bit of ginger and wasabi, but I decided to grab more spicy tahini instead. 

If you have more spicy tahini sauce, it’s wonderful on anything and everything! 

I happily enjoyed my leftovers on bowls for days. 

Enjoy this Sweet Potato & Avocado Rolls with Sriracha Tahini as a fun date night dinner.

It’s a great recipe to make collaboratively with family, friends, or kids. 

This recipe has a few more steps to it, so it’s best to make when you have time to invest to really enjoy the process. 

You can also roll your sushi in advance so the rolls are ready whenever you need them! 

The sushi stores well in an airtight container in the refrigerator for 2-3 days. 

If you’re serving more people, try doubling or tripling the recipe to ensure you have enough sushi to go around. 

Enjoy! 

If you make this Sweet Potato & Avocado Rolls with Sriracha Tahini, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

For more fun takes on sushi, check out my Vegan Avocado & Roasted Red Pepper Sushi and Spicy Veggie Sushi Power Bowls.

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XO Lauren

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