Vegan Rainbow Sushi Roll
Bright, colorful, and bursting with fresh flavors, the Vegan Rainbow Sushi Roll is a plant-based twist on a classic Japanese favorite. Featuring a medley of crisp vegetables like carrot, cucumber, red bell pepper, purple cabbage, and creamy avocado, these sushi rolls deliver a stunning visual appeal that's as satisfying as their taste. Seasoned sushi rice adds the perfect balance of tanginess, while nori sheets wrap everything into neat, bite-sized pieces that make for an impressive yet approachable dish. Ideal for vegans and sushi enthusiasts alike, this recipe is simple to make at home with easy-to-follow steps. Serve these vibrant rolls alongside soy sauce, pickled ginger, and wasabi for an authentic experience. Perfect for a light lunch or as a vibrant party appetizer, the Vegan Rainbow Sushi Roll is a feast for the eyes and palate!
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Recipe Information
Ingredients
- 1 cup sushi rice
- 1.5 cups water
- 3 tablespoons rice vinegar
- 1 tablespoon sugar
- 0.5 teaspoon salt
- 4 pieces nori sheets
- 1 large, julienned carrot
- 1 medium, julienned cucumber
- 0.5 julienned red bell pepper
- 1 sliced avocado
- 0.5 cup, shredded purple cabbage
- (for serving) soy sauce
- (for serving) pickled ginger
- (for serving) wasabi
Instructions
Rinse the sushi rice in a fine mesh strainer under running water until the water runs clear.
Add the rinsed rice and 1.5 cups of water to a rice cooker or a medium saucepan. Cook according to rice cooker instructions or bring to a boil, cover, reduce heat, and simmer for about 20 minutes, until water is absorbed and rice is tender.
While the rice is cooking, in a small saucepan over low heat, combine the rice vinegar, sugar, and salt. Stir until the sugar and salt dissolve. Remove from heat and let it cool.
Once the rice is cooked, spread it out on a large plate or baking sheet and gently pour the vinegar mixture over the warm rice. Fold the rice gently with a rice paddle or spatula to ensure even seasoning. Let it cool to room temperature.
Lay a bamboo sushi mat on a clean surface and place a sheet of plastic wrap over the mat. Put a nori sheet, shiny side down, on top of the plastic wrap.
Wet your hands with water and take about 1/2 cup of the seasoned rice. Spread it evenly over the nori sheet, leaving about 1 inch (2.5 cm) of nori uncovered at the top edge.
Arrange a few strips of carrot, cucumber, red bell pepper, a slice of avocado, and some shredded purple cabbage horizontally across the center of the rice.
Starting from the edge closest to you, use the bamboo mat to roll up the sushi tightly but gently, lifting the mat as you roll. Seal the roll by slightly wetting the uncovered edge of nori.
Remove the sushi roll from the bamboo mat and place it on a cutting board. Using a sharp knife, slice the roll into 6 to 8 even pieces. Repeat the process with the remaining ingredients.
Serve the vegan rainbow sushi rolls with soy sauce, pickled ginger, and wasabi on the side for dipping. Enjoy!
Nutrition Facts
Calories |
513 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.6 g | 5% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1620 mg | 70% | |
| Total Carbohydrate | 108.4 g | 39% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 25.0 g | ||
| Protein | 12.5 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 160 mg | 12% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 950 mg | 20% | |
*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.
