Vegan Rainbow Roll

Brighten up your plate with this Vegan Rainbow Roll—a vibrant, plant-based twist on classic sushi that's as stunning as it is delicious! Packed with an array of colorful, fresh vegetables like julienned carrots, crisp cucumbers, creamy avocado, and shredded purple cabbage, this roll gets a tropical touch from sweet, juicy mango slices. The sushi rice is perfectly seasoned with rice vinegar, sugar, and salt, then rolled with nori sheets using a simple bamboo mat technique that ensures restaurant-quality results at home. A garnish of sesame seeds adds the perfect nutty crunch, while soy sauce, pickled ginger, and wasabi make for the ideal dipping trio. Whether you're a sushi lover or just seeking a healthy, gluten-free, and vegan-friendly meal, this easy-to-make dish is sure to impress both your eyes and your taste buds!

Nutriscore Rating: 69/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup sushi rice
• 1.25 cups water
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 0.5 teaspoon salt
• 4 pieces nori sheets
• 1 medium carrot, julienned
• 1 medium cucumber, julienned
• 0.5 medium red bell pepper, julienned
• 1 medium avocado, sliced
• 0.5 cup purple cabbage, shredded
• 1 medium mango, sliced
• 2 tablespoons sesame seeds
• 0.25 cup soy sauce (or tamari for gluten-free option)
• 2 tablespoons pickled ginger
• 1 teaspoon wasabi paste

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear to remove excess starch.

Step 2

In a medium pot, combine the rinsed rice and 1.25 cups of water. Bring to a boil, then lower the heat, cover, and simmer for about 15 minutes until all the water is absorbed.

Step 3

Remove from heat and let it sit, covered, for an additional 10 minutes. Mix in the rice vinegar, sugar, and salt, folding gently. Allow the rice to cool to room temperature.

Step 4

Place a bamboo sushi mat on a flat surface and cover it with a piece of plastic wrap.

Step 5

Lay a sheet of nori, shiny side down, on the bamboo mat.

Step 6

With damp hands, spread a thin layer of sushi rice evenly over the nori, leaving about 1 inch (2.5 cm) of the top edge bare.

Step 7

Decoratively arrange a strip of each vegetable and mango about 1 inch (2.5 cm) from the bottom edge of the rice: carrot, cucumber, red bell pepper, avocado, purple cabbage, and mango.

Step 8

Holding the edge of the bamboo mat, roll it forward, keeping the ingredients tightly packed. Roll until the end of the nori sticks and forms a complete roll.

Step 9

Sprinkle sesame seeds on the roll and gently press to adhere them.

Step 10

Use a sharp, wet knife to cut the roll into 8 equal pieces. Repeat the process with the remaining nori and fillings.

Step 11

Serve the rolls with soy sauce (or tamari for gluten-free), pickled ginger, and wasabi on the side.

Nutrition Facts

Serving size	(1236.1g)

Amount per serving	% Daily Value*
Calories	931.2

Total Fat 34.6g	0%
Saturated Fat 5.2g	0%
Polyunsaturated Fat 4.3g
Cholesterol 0mg	0%
Sodium 5291.6mg	0%
Total Carbohydrate 141.7g	0%
Dietary Fiber 23.1g	0%
Total Sugars 46.1g
Protein 21.6g	0%

Vitamin D 0IU	0%
Calcium 191.1mg	0%
Iron 5.9mg	0%
Potassium 2310.4mg	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: 32.3%

Protein: 9.0%

Carbs: 58.8%