Sugar-Free Rainbow Sushi Roll

Elevate your sushi game with this vibrant and healthy Sugar-Free Rainbow Sushi Roll recipe! Bursting with fresh, colorful veggies like cucumber, carrot, and bell peppers, alongside creamy avocado and thinly sliced sashimi-grade fish, this sushi roll is as visually stunning as it is delicious. Made with perfectly seasoned sushi rice and zero added sugar, it’s a light, guilt-free option that doesn’t skimp on flavor. The step-by-step process ensures a flawless roll every time, while the eye-catching medley of colors makes it a perfect dish for impressing guests or indulging in a wholesome meal at home. Serve these gorgeous rolls with soy sauce or tamari for a gluten-free alternative, and enjoy a feast that’s equal parts nutritious and beautiful!

Nutriscore Rating: 76/100

Prep Time:45 mins

Cook Time:20 mins

Total Time:65 mins

Servings: 4

Ingredients

• 2 cups sushi rice
• 2.5 cups water
• 3 tablespoons rice vinegar
• 4 sheets nori sheets
• 8 ounces assorted sashimi-grade fish (e.g. salmon, tuna)
• 1 whole avocado
• 1 whole cucumber
• 1 whole carrot
• 0.5 whole red bell pepper
• 0.5 whole yellow bell pepper
• 0.25 head purple cabbage
• 0.25 teaspoon sea salt

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. This removes excess starch and will help achieve perfect rice texture.

Step 2

In a pot, combine the rice and water. Bring to a boil over medium heat, then reduce the heat to low, cover, and simmer for 18-20 minutes, or until the water is fully absorbed and rice is tender.

Step 3

Once the rice is cooked, transfer it to a large bowl and let cool slightly. Mix in rice vinegar and sea salt slowly, folding the rice with a wooden spatula. Allow the rice to cool to room temperature.

Step 4

While the rice is cooling, prepare the fillings. Slice the assorted sashimi-grade fish into thin strips. Peel and slice the avocado into thin pieces.

Step 5

Julienne the cucumber, carrot, red bell pepper, and yellow bell pepper into matchstick-sized strips. Shred the purple cabbage finely.

Step 6

Lay a bamboo sushi mat on a clean surface. Place a sheet of nori on top with the shiny side down.

Step 7

Dampen your hands with water to prevent sticking, then spread approximately 1/2 cup of prepared sushi rice over the nori, leaving a 1-inch border at the top edge.

Step 8

Arrange a selection of fish, avocado, cucumber, carrot, bell peppers, and purple cabbage in the center of the rice.

Step 9

Lift the edge of the bamboo mat closest to you, and begin to roll it over the fillings, using your fingers to keep them in place. Apply gentle pressure to form a tight roll.

Step 10

Once rolled, slice your sushi roll into 6-8 even pieces using a sharp, damp knife.

Step 11

Repeat the rolling process with remaining ingredients. Arrange the sliced sushi rolls on a platter to display the beautiful rainbow colors of your creations.

Step 12

Serve immediately, optionally accompanied by soy sauce or tamari for dipping.

Nutrition Facts

Serving size	(2176.2g)

Amount per serving	% Daily Value*
Calories	1341.8

Total Fat 35.7g	0%
Saturated Fat 7.1g	0%
Polyunsaturated Fat 2.8g
Cholesterol 113.4mg	0%
Sodium 927.0mg	0%
Total Carbohydrate 178.3g	0%
Dietary Fiber 24.7g	0%
Total Sugars 18.6g
Protein 79.3g	0%

Vitamin D 453.6IU	0%
Calcium 297.9mg	0%
Iron 7.6mg	0%
Potassium 3270.8mg	0%

*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.

Source of Calories

Fat: 23.8%

Protein: 23.5%

Carbs: 52.8%