Vegan Rainbow Roll
Brighten your table with this stunning Vegan Rainbow Roll—a vibrant, plant-based twist on the classic sushi roll that's as colorful as it is delicious! Packed with an array of fresh, nutritious vegetables like julienned carrots, crisp cucumber, creamy avocado, shredded purple cabbage, and juicy mango, this recipe creates a harmonious blend of flavors and textures in every bite. Wrapped in tender sushi rice and nori, then topped with a sprinkle of sesame seeds, these rolls offer a feast for both your eyes and palate. Perfect as an appetizer or main course, the Vegan Rainbow Roll pairs beautifully with soy sauce or gluten-free tamari, pickled ginger, and a touch of spicy wasabi for dipping. With just 50 minutes of prep and cook time, this recipe is a simple yet impressive option for special occasions or healthy everyday meals. Treat yourself to a rainbow of goodness that’s vegan, gluten-free, and irresistibly fresh!
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Recipe Information
Ingredients
- 1 cup sushi rice
- 1.25 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 0.5 teaspoon salt
- 4 pieces nori sheets
- 1 medium carrot, julienned
- 1 medium cucumber, julienned
- 0.5 medium red bell pepper, julienned
- 1 medium avocado, sliced
- 0.5 cup purple cabbage, shredded
- 1 medium mango, sliced
- 2 tablespoons sesame seeds
- 0.25 cup soy sauce (or tamari for gluten-free option)
- 2 tablespoons pickled ginger
- 1 teaspoon wasabi paste
Instructions
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
In a medium pot, combine the rinsed rice and 1.25 cups of water. Bring to a boil, then lower the heat, cover, and simmer for about 15 minutes until all the water is absorbed.
Remove from heat and let it sit, covered, for an additional 10 minutes. Mix in the rice vinegar, sugar, and salt, folding gently. Allow the rice to cool to room temperature.
Place a bamboo sushi mat on a flat surface and cover it with a piece of plastic wrap.
Lay a sheet of nori, shiny side down, on the bamboo mat.
With damp hands, spread a thin layer of sushi rice evenly over the nori, leaving about 1 inch (2.5 cm) of the top edge bare.
Decoratively arrange a strip of each vegetable and mango about 1 inch (2.5 cm) from the bottom edge of the rice: carrot, cucumber, red bell pepper, avocado, purple cabbage, and mango.
Holding the edge of the bamboo mat, roll it forward, keeping the ingredients tightly packed. Roll until the end of the nori sticks and forms a complete roll.
Sprinkle sesame seeds on the roll and gently press to adhere them.
Use a sharp, wet knife to cut the roll into 8 equal pieces. Repeat the process with the remaining nori and fillings.
Serve the rolls with soy sauce (or tamari for gluten-free), pickled ginger, and wasabi on the side.
Nutrition Facts
Calories |
931 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.6 g | 44% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5292 mg | 230% | |
| Total Carbohydrate | 141.7 g | 52% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 46.1 g | ||
| Protein | 21.6 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 191 mg | 15% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 2310 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
