Vegetarian Rainbow Roll
Brighten up your plate with the Vegetarian Rainbow Roll, a sushi masterpiece bursting with color and flavor! Perfect for light and healthy meals, this vibrant recipe showcases a medley of fresh, crisp vegetables like red bell pepper, carrot, cucumber, avocado, and purple cabbage, paired with protein-packed tofu or tempeh. Flipping the nori sheet to create a reverse sushi roll, this technique elevates both presentation and texture. Seasoned sushi rice adds a subtle tang, and the roll is finished with a sprinkle of sesame seeds for a nutty crunch. Ideal for beginners and sushi enthusiasts alike, these vegetarian sushi rolls are a feast for the eyes and palate. Serve with soy sauce, wasabi, and pickled ginger for the ultimate Japanese-inspired dining experience.
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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
- 2 sheets nori sheets
- 0.5 sliced into thin strips red bell pepper
- 1 medium, julienned carrot
- 0.5 sliced into thin strips cucumber
- 0.5 sliced ripe avocado
- 0.25 cup, thinly sliced purple cabbage
- 100 grams, sliced into thin strips tofu or tempeh
- 2 tablespoons soy sauce
- 1 teaspoon wasabi
- 2 tablespoons pickled ginger
- 1 tablespoon sesame seeds
Instructions
Rinse sushi rice under cold water until the water runs clear. Drain well.
In a small pot, combine rice and water. Bring to a boil over medium-high heat, then reduce to a simmer, cover, and cook for 15 minutes.
Remove from heat and let it sit covered for 10 more minutes.
While rice is cooking, mix rice vinegar, sugar, and salt in a small bowl until dissolved.
Transfer cooked rice to a large bowl and gently fold in the vinegar mixture until well combined. Let it cool to room temperature.
Prepare all vegetables by slicing red bell pepper, julienning the carrot, slicing cucumber, avocado, and purple cabbage.
Lay a bamboo sushi mat on a flat surface, and place a piece of plastic wrap over it.
Place a nori sheet, shiny side down, on the plastic wrap.
Wet your fingers with water and evenly spread a layer of cooled sushi rice over the nori, covering it completely.
Sprinkle a small amount of sesame seeds over the rice.
Flip the nori sheet so the rice is facing down on the plastic wrap.
Arrange a few strips of red bell pepper, carrot, cucumber, avocado, purple cabbage, and tofu/tempeh at the bottom edge of the nori.
Using the bamboo mat, tightly roll the sushi away from you, applying gentle pressure to keep the roll compact.
Remove the roll from the mat and use a sharp, damp knife to slice it into 8 even pieces.
Serve with soy sauce, wasabi, and pickled ginger on the side.
Nutrition Facts
Calories |
599 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.3 g | 16% | |
| Saturated Fat | 1.7 g | 8% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2662 mg | 116% | |
| Total Carbohydrate | 102.6 g | 37% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 21.6 g | ||
| Protein | 21.9 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 489 mg | 38% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 854 mg | 18% | |
*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.
