Vegetarian Rainbow Roll Sushi
Brighten your table with this stunning Vegetarian Rainbow Roll Sushi, a vibrant and healthy twist on the classic sushi roll! This recipe pairs perfectly seasoned sushi rice with an array of colorful, crisp vegetables like avocado, cucumber, carrot, red bell pepper, purple cabbage, and a sweet touch of thinly sliced mango for a refreshing flavor burst. The balance of fresh, natural ingredients creates a masterpiece that's as delightful to look at as it is to eat. Perfect for a plant-based diet or anyone seeking a fresh, light meal, this recipe guides you through the art of rolling sushi with ease, using simple techniques and a bamboo mat. Topped with toasted sesame seeds and paired with soy sauce, pickled ginger, and wasabi, these homemade sushi rolls are great for a fun meal or a show-stopping appetizer. Ready in under an hour, this colorful dish is as delicious as it is nutritious.
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Recipe Information
Ingredients
- 2 cups Sushi rice
- 2.5 cups Water
- 0.25 cup Rice vinegar
- 2 tablespoons Sugar
- 1 teaspoon Salt
- 4 pieces Nori sheets
- 1 medium, sliced Avocado
- 1 medium, julienned English cucumber
- 1 large, julienned Carrot
- 1 medium, julienned Red bell pepper
- 1 medium, thinly sliced Ripened mango
- 0.5 cup, finely shredded Purple cabbage
- 2 tablespoons Toasted sesame seeds
- for serving Soy sauce
- for serving Pickled ginger
- for serving Wasabi
Instructions
Rinse the sushi rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming gummy.
In a medium saucepan, combine the rinsed rice and 2.5 cups of water. Bring it to a boil over medium-high heat, then reduce the heat to low, cover, and let simmer for 18-20 minutes until the water is absorbed and the rice is tender.
Once cooked, transfer the rice to a large bowl. Combine rice vinegar, sugar, and salt in a small bowl, then heat in the microwave or on the stove until the sugar dissolves. Pour this mixture over the warm rice and gently fold it in with a wooden spatula. Let the rice cool to room temperature.
Lay a bamboo sushi mat on a clean surface and place a nori sheet on top, shiny side down.
Moisten your hands with water and grab a handful of sushi rice, about 3/4 cup. Evenly spread the rice over the nori sheet, leaving a 1-inch border at the top.
Arrange slices of avocado, julienned cucumber, carrot, and red bell pepper horizontally on the rice.
Next, carefully roll the sushi using the bamboo mat, applying gentle pressure to keep it tight while rolling away from you. Wet the border with a little water to seal the roll.
To top the roll with additional colors, place slices of mango and purple cabbage on top of the roll. Lightly press them into the roll to secure.
With a sharp knife, cut the roll into approximately 8 pieces. Clean the knife with a damp cloth between cuts for clean slices.
Sprinkle the top of the rolls with toasted sesame seeds for added texture and flavor.
Repeat the process for the remaining rolls.
Serve the vegetarian rainbow roll sushi with soy sauce, pickled ginger, and wasabi on the side.
Nutrition Facts
Calories |
1216 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.6 g | 41% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2815 mg | 122% | |
| Total Carbohydrate | 214.9 g | 78% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 59.4 g | ||
| Protein | 24.0 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 334 mg | 26% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 2248 mg | 48% | |
*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.
