If you love sweet potato roll sushi as much as I do, this bowl is going to be right up your alley. It has all the best parts — crispy sweet potato tempura, creamy avocado, sticky rice, and a little crunch — without the fuss of rolling your own sushi at home.
I build it on a base of sushi rice (though I often use jasmine rice when that’s what I have on hand), then pile on baked sweet potato bites that get perfectly crispy in the oven. Diced avocado keeps things creamy, mini cucumber rounds add a fresh crunch, and a handful of edamame feels like a natural fit.
To finish it off, I crumble crispy nori over the top — those little seaweed snack packs are my favorite trick here. With a drizzle of spicy mayo, it turns into everything I crave from a sweet potato roll, into an easy, satisfying bowl I can throw together any night of the week.
Is this like a sweet potato tempura roll?
Yes! While the sweet potato isn’t as crispy as tempura, it’s almost identical to a sweet potato tempura roll. If you have a deep fryer and are feeling adventurous, you could deep-fry the sweet potato bites to make them even crispier.
Variations to try
We love this sushi bowl exactly as is, but here are a few other things you can add to switch it up:
- Sliced radishes – or try daikon radish.
- Teriyaki sauce instead of the spicy mayo.
- Make a spicy mayo using wasabi instead of sriracha.
- Add some cooked salmon or crab meat.
- Use black rice.
- Add some pickled ginger to the bowl.
Sweet Potato Roll Sushi Bowl Recipe
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Ingredients
Crispy Sweet Potatoes
- ▢ 1 teaspoon oil (or preferably spray oil)
- ▢ 1 medium sweet potato (cut into bite-sized pieces)
- ▢ 1 large egg (see notes for alternatives)
- ▢ ¼ cup cornstarch
- ▢ 1 teaspoon EACH: sweet or smoked paprika, garlic powder, and onion powder
The Bowls
- ▢ 1 cup sushi rice or jasmine rice
- ▢ 2 mini cucumbers (cut into rounds)
- ▢ 1 cup frozen edamame (boiled for 4 minutes)
- ▢ 8 sheets nori (we like spicy)
- ▢ 1 avocado (diced)
- ▢ Sesame seeds (to serve)
Spicy Mayo
- ▢ 4 tablespoons mayonnaise (can be light)
- ▢ 1 tablespoon sriracha
- ▢ 1 tablespoon fresh lime juice
- ▢ 1 teaspoon toasted sesame oil
Instructions
- Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper and spray it with oil. 1 teaspoon oil
- Whisk the egg in a large bowl. Mix the cornstarch, paprika, garlic powder, and onion powder in another bowl. Put the sweet potato pieces into the bowl with the egg and mix them around. Take the pieces out of the egg and put them into the cornstarch -use your hands, don’t dump them in or you’ll get too much egg! Mix them around so that they are all coated and then spread them out on the baking sheet then spray or drizzle the tops with oil. Bake for 25 minutes, or until they are soft inside. 1 medium sweet potato, 1 large egg, ¼ cup cornstarch, 1 teaspoon EACH: sweet or smoked paprika, garlic powder, and onion powder
- While the sweet potatoes are baking, make the rice. Bring the rice + 2 cups of cold water to a boil in a medium-sized pot. Lower the heat, cover the pot, and simmer for 12 minutes. Remove the pot from the heat and let it rest, covered, for 8 minutes. 1 cup sushi rice or jasmine rice
- Make the spicy mayo by mixing the ingredients together in a small bowl. 4 tablespoons mayonnaise, 1 tablespoon sriracha, 1 tablespoon fresh lime juice, 1 teaspoon toasted sesame oil
- Put it all together. Divide the rice between the bowls then top with the crispy sweet potatoes, cucumbers edamame, nori, and avocado. Sprinkle some sesame seeds on for garnish then drizzle with the spicy mayo. 2 mini cucumbers, 1 cup frozen edamame, 8 sheets nori, 1 avocado, Sesame seeds
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Sweet Potato Roll Sushi Bowl Recipe
Ingredients
Crispy Sweet Potatoes
- 1 teaspoon oil , or preferably spray oil
- 1 medium sweet potato , cut into bite-sized pieces
- 1 large egg , see notes for alternatives
- ¼ cup cornstarch
- 1 teaspoon EACH: sweet or smoked paprika, garlic powder, and onion powder
The Bowls
- 1 cup sushi rice or jasmine rice
- 2 mini cucumbers , cut into rounds
- 1 cup frozen edamame , boiled for 4 minutes
- 8 sheets nori , we like spicy
- 1 avocado , diced
- Sesame seeds , to serve
Spicy Mayo
- 4 tablespoons mayonnaise , can be light
- 1 tablespoon sriracha
- 1 tablespoon fresh lime juice
- 1 teaspoon toasted sesame oil
Instructions
- Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper and spray it with oil. 1 teaspoon oil
- Whisk the egg in a large bowl. Mix the cornstarch, paprika, garlic powder, and onion powder in another bowl. Put the sweet potato pieces into the bowl with the egg and mix them around. Take the pieces out of the egg and put them into the cornstarch -use your hands, don’t dump them in or you’ll get too much egg! Mix them around so that they are all coated and then spread them out on the baking sheet then spray or drizzle the tops with oil. Bake for 25 minutes, or until they are soft inside. 1 medium sweet potato, 1 large egg, ¼ cup cornstarch, 1 teaspoon EACH: sweet or smoked paprika, garlic powder, and onion powder
- While the sweet potatoes are baking, make the rice. Bring the rice + 2 cups of cold water to a boil in a medium-sized pot. Lower the heat, cover the pot, and simmer for 12 minutes. Remove the pot from the heat and let it rest, covered, for 8 minutes. 1 cup sushi rice or jasmine rice
- Make the spicy mayo by mixing the ingredients together in a small bowl. 4 tablespoons mayonnaise, 1 tablespoon sriracha, 1 tablespoon fresh lime juice, 1 teaspoon toasted sesame oil
- Put it all together. Divide the rice between the bowls then top with the crispy sweet potatoes, cucumbers edamame, nori, and avocado. Sprinkle some sesame seeds on for garnish then drizzle with the spicy mayo. 2 mini cucumbers, 1 cup frozen edamame, 8 sheets nori, 1 avocado, Sesame seeds
Notes
https://www.theendlessmeal.com/sweet-potato-roll-sushi-bowl/
