Kimchi Sushi with Sweet Potato and Quinoa

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Try this kimchi sushi with homemade spicy mayo sauce. This roll is a delicious combination of a sweet potato sushi roll and quinoa sushi with kimchi and sprouts.


  • 3 Nori Sheets
  • 1 Cup Quinoa
  • 1 3/4 cups water
  • 1/4 cup rice vinegar
  • 2 tablespoons sugar
  • 1 Sweet Potato, Cooked and sliced
  • 1/2 Cup Kimchi
  • 1/2 Cup Sprouts
  • 1/4 Cup red Onion, Thinly Sliced
  • 2 Tablespoons Mayo
  • 2 Tablespoons Sriracha
  • 2 Tablespoons Sesame Oil


  1. Rinse one cup of quinoa in cool water.
  2. Place the quinoa in the pressure cooker insert.
  3. Add 1 3/4 cups water.
  4. Pressure cook on high for 3 minutes (it will take about 8 minutes for the Instant Pot to pressurize before cooking begins).
  5. In the meantime combine 1/4 cup rice vinegar and 2 tablespoons of sugar in a small saucepan and heat until the sugar dissolves. Set it aside.
  6. Once the timer goes off, allow to release for 10 minutes naturally, then release any remaining pressure. Carefully remove the lid once the steam has fully escaped.
  7. While the quinoa is still warm, pour in the vinegar mixture, stir well and allow it to cool completely to room temperature.
  8. Cook the sweet potato until tender, and remove the peel. Slice your potato and onions in long thin slices.
  9. Add some water to a small dish and set aside. This is to wet your fingers with.
  10. Lay a nori sheet on a flat surface. You can use a clean countertop or a cutting board or a sushi rolling mat if you have one.
  11. Wet your fingers, and spread the rice evenly across the nori sheet. Leave about 1/2 inch of space at the top of the nori sheet to seal the roll. Don’t layer the rice too thickly. The layer of rice should be thin.
  12. Layer the sweet potato, kimchi, sprouts, and onion on top of the rice at the bottom of the nori sheet. (see pictures above for reference).
  13. Wet the 1/2 inch space at the top of the nori sheet with water, and get ready to roll.
  14. Using both of your hands and starting at the bottom, tightly roll and tuck in all of the ingredients and keep rolling tightly… Like you’re rolling up a poster.
  15. The wet end of the nori sheet should stick to the rolled up nori to create a seal.
  16. Slice the roll with a very sharp knife. I like to start by slicing precisely in half, then evenly slicing each half.
  17. For the spicy mayo, mix the mayo, sriracha, and sesame oil. You can drizzle on top of the sushi slices or use a dipping sauce.


*Please see the body of this blog post to learn how to use any type of rice or quinoa as sticky rice.