These maki-style sushi rolls are packed with crisp sweet potato, creamy avocado, seasoned sushi rice and finished with a swipe of homemade teriyaki glaze. I usually keep this homemade glaze and this gochujang glaze in my fridge at all times. They are all-purpose and, although they can take a little time to make are low-maintenance and can be used in a variety of dishes.
I love staying in and making sushi. The beer is cheaper, I can wear stretchy pants and sometimes the vegan sushi options out are only plain avocado or asparagus. These sushi rolls are easy because they don’t have to be perfect and actually look better a little messy.