Rich sweet potato, creamy avocado, crunchy cucumber and spicy sriracha – the perfect combo in vegan maki rolls!
sushi rice, cooked
vegan sriracha mayo
Peel the sweet potato and cut like thick chips/French fries. Bake on a tray in the oven, 200 degrees for about 15 minutes. Don’t bake them too long, they should be soft but firm and just starting to get som colour.
Cut avocado and cucumber the same way as the sweet potato.
Use a bamboo mat I you have one, it makes it a lot easier to roll, but it’s not a must. Put a nori sheet with the blank side down on the mat or the table. Cover half of the sheet with sushi rice.
Put sweet potato in a line on the rice near the edge of the sheet. Add a line of avocado and cucumber, and a line of sriracha mayo. Carefully roll the nori sheet, making sure that you start with the vegetable side to get it in the centre of the roll. Squeeze tight.
Cut in 2 cm thick slices, using a very sharp knife. Plate and drizzle with sriracha mayo and sesame seeds. Serve with soy, ginger and wasabi.