Vegan Rainbow Roll Sushi
Delight in the vibrant flavors and stunning presentation of Vegan Rainbow Roll Sushi, a plant-based twist on a sushi classic. Perfect for both seasoned sushi lovers and adventurous foodies, this recipe features layers of sushi rice seasoned with rice vinegar, sugar, and salt, wrapped in nori sheets and filled with a colorful medley of fresh vegetables like julienned carrots, cucumber, red bell peppers, creamy avocado, and shredded red cabbage, along with savory marinated tofu strips. Garnished with sesame seeds and paired with soy sauce or your favorite vegan dipping sauce, these rolls are as beautiful as they are delicious. With a hands-on rolling technique, you’ll be able to craft sushi rolls that are ideal for impressing guests or indulging in a satisfying homemade sushi night. Ready in under an hour, it’s a healthy, gluten-free, and mouthwatering way to add more veggies to your plate while exploring the art of sushi-making!
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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 sheets Nori seaweed sheets
- 1 medium Carrot, julienned
- 1 medium Cucumber, julienned
- 0.5 medium Red bell pepper, julienned
- 1 medium Avocado, sliced
- 0.5 cup Red cabbage, thinly sliced
- 100 grams Tofu, firm and sliced into strips
- 2 tablespoons Soy sauce
- 1 tablespoon Mirin
- 2 tablespoons Sesame seeds
Instructions
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
In a saucepan, combine the rinsed rice and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 10-12 minutes until the water is absorbed and the rice is tender.
Remove the saucepan from the heat and let the rice sit, covered, for 10 minutes.
In the meantime, mix the rice vinegar, sugar, and salt in a small bowl until dissolved.
Transfer the cooked rice to a large bowl and gently fold the vinegar mixture into the rice using a wooden spoon. Allow to cool to room temperature.
While the rice is cooling, marinate the tofu strips in soy sauce and mirin for 10 minutes.
Heat a non-stick skillet over medium heat and sauté the tofu strips until golden on each side. Set aside.
Lay a bamboo sushi mat (or a piece of plastic wrap) on a clean surface and place a nori sheet shiny side down.
Spread a thin, even layer of the cooled sushi rice over the nori, leaving an inch strip at the top edge.
Sprinkle sesame seeds evenly over the rice for added texture and flavor.
Arrange a few strips of carrot, cucumber, red bell pepper, avocado, red cabbage, and sautéed tofu across the bottom third of the rice-covered nori sheet.
Using the bamboo mat or plastic wrap, carefully roll the sushi away from you, tucking the filling in firmly as you go.
Once you reach the exposed edge of nori, moisten it slightly with water to seal the roll.
Repeat the process with the remaining nori sheets and fillings.
Using a sharp knife, slice each roll into 6 to 8 pieces. Clean the knife with a damp cloth between cuts to achieve clean slices.
Serve your Vegan Rainbow Roll Sushi with additional soy sauce or your favorite vegan dipping sauce.
Nutrition Facts
Calories |
974 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.3 g | 53% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2492 mg | 108% | |
| Total Carbohydrate | 121.5 g | 44% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 31.4 g | ||
| Protein | 34.6 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 511 mg | 39% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1953 mg | 42% | |
*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.
