Sweet Potato Nori Rolls With Ginger Lime Sauce

June 15, 2022
My best friend's mom gifted me a Japanese sweet potato, also called a Marasuki potato, for my birthday a couple months ago and it was unlike any other potato I have ever tried before. This was definitely one of the greatest gifts I have ever received. The outside has a dark purple skin and the inside is a bright white that turns golden once it’s roasted. It tastes far less sugary than a standard orange sweet potato and it has a creamy, dense texture to it. After I tried it for the first time, I found a whole bag of them at Trader Joe’s and I can’t stop eating them.

I roasted one of these potatoes and then cut it in to strips to use inside of a nori roll, rather than using rice. The nori roll was then stuffed with a bunch of fresh produce and served with a ginger lime sauce. I just used a spoon to pour a little sauce over the roll for each bite and it gave the roll a burst of flavor. Most of the ingredients called for are completely raw, which is nice when you don’t want to be standing over a stove on a hot day. One tip that I use in the summer is to roast my potatoes in large batches, so I’m not running my oven multiple times and producing more heat. If you don’t have nori wraps or just don’t feel like rolling them, you can use all of the stuffing ingredients to make a salad and then pour the sauce over it to serve.
sweet potato nori rolls on a white plate

Sweet Potato Nori Rolls With Ginger Lime Sauce

Recipe Type:
utensils YIELDS 6 rolls
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  • 2 marasuki sweet potatoes
  • 6 nori sheets
  • 1/2 cup fresh cilantro
  • 1 cup carrots, shredded
  • 1/2 cup green onion, chopped
  • 1 cup red pepper, sliced
  • 1 avocado, sliced
  • For the sauce:
  • 1/4 cup liquid aminos
  • juice from 2 limes
  • 1 tbsp raw honey
  • 1 clove garlic, minced
  • 1 tbsp grated ginger
  • 1 tsp sesame oil
  • 1 tbsp water
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1. Preheat oven to 425°F. Use a fork to poke a few holes in the sweet potato. Bake for 45–50 minutes, until soft all the way through.

2. Remove potatoes from oven and remove the skin. It will fall right off. Slice the potatoes into strips.

3. Lay the nori wrap onto a flat surface and one by one and fill with the cilantro, veggies, avocado, and sweet potato. Roll the wrap into a cone and use a little water to seal the edges. 

4. To make the sauce, add all ingredients to a bowl and whisk well. Serve the rolls with the sauce.

Also by Lauren: Mediterranean Kaniwa Bowl

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Photo: Lauren Sacerdote

Lauren is a homebody who likes to spend time with her cat, explore new ideas in the kitchen, relax in the sun with a good book, and promote healthy living to friends and family.


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