Vegan Rainbow Roll Sushi

Brighten up your mealtime with Vegan Rainbow Roll Sushi, a colorful and nutritious twist on traditional sushi that's as beautiful as it is delicious. This plant-based sushi recipe features perfectly seasoned sushi rice wrapped in nori sheets and filled with an array of vibrant vegetables like crunchy carrots, crisp cucumber, creamy avocado, sweet red bell pepper, and tangy red cabbage. Savory sautéed tofu adds a satisfying protein boost, while a sprinkle of sesame seeds delivers a delightful crunch and nutty flavor. The recipe is easy to make at home with simple techniques like rolling with a bamboo mat and marinating tofu for extra depth. Perfect for sushi lovers and vegans alike, these rolls are a feast for both the eyes and the taste buds, making them ideal for dinner parties, meal prepping, or any occasion calling for wholesome, colorful eats. Serve with soy sauce or your favorite vegan dipping sauce for a restaurant-quality experience at home!

Nutriscore Rating: 73/100

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 sheets Nori seaweed sheets
• 1 medium Carrot, julienned
• 1 medium Cucumber, julienned
• 0.5 medium Red bell pepper, julienned
• 1 medium Avocado, sliced
• 0.5 cup Red cabbage, thinly sliced
• 100 grams Tofu, firm and sliced into strips
• 2 tablespoons Soy sauce
• 1 tablespoon Mirin
• 2 tablespoons Sesame seeds

Directions

Step 1

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

Step 2

In a saucepan, combine the rinsed rice and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 10-12 minutes until the water is absorbed and the rice is tender.

Step 3

Remove the saucepan from the heat and let the rice sit, covered, for 10 minutes.

Step 4

In the meantime, mix the rice vinegar, sugar, and salt in a small bowl until dissolved.

Step 5

Transfer the cooked rice to a large bowl and gently fold the vinegar mixture into the rice using a wooden spoon. Allow to cool to room temperature.

Step 6

While the rice is cooling, marinate the tofu strips in soy sauce and mirin for 10 minutes.

Step 7

Heat a non-stick skillet over medium heat and sauté the tofu strips until golden on each side. Set aside.

Step 8

Lay a bamboo sushi mat (or a piece of plastic wrap) on a clean surface and place a nori sheet shiny side down.

Step 9

Spread a thin, even layer of the cooled sushi rice over the nori, leaving an inch strip at the top edge.

Step 10

Sprinkle sesame seeds evenly over the rice for added texture and flavor.

Step 11

Arrange a few strips of carrot, cucumber, red bell pepper, avocado, red cabbage, and sautéed tofu across the bottom third of the rice-covered nori sheet.

Step 12

Using the bamboo mat or plastic wrap, carefully roll the sushi away from you, tucking the filling in firmly as you go.

Step 13

Once you reach the exposed edge of nori, moisten it slightly with water to seal the roll.

Step 14

Repeat the process with the remaining nori sheets and fillings.

Step 15

Using a sharp knife, slice each roll into 6 to 8 pieces. Clean the knife with a damp cloth between cuts to achieve clean slices.

Step 16

Serve your Vegan Rainbow Roll Sushi with additional soy sauce or your favorite vegan dipping sauce.

Nutrition Facts

Serving size	(1162.0g)

Amount per serving	% Daily Value*
Calories	974.5

Total Fat 41.3g	0%
Saturated Fat 6.1g	0%
Polyunsaturated Fat 4.2g
Cholesterol 0mg	0%
Sodium 2491.7mg	0%
Total Carbohydrate 121.5g	0%
Dietary Fiber 21.6g	0%
Total Sugars 31.4g
Protein 34.6g	0%

Vitamin D 0IU	0%
Calcium 510.9mg	0%
Iron 10.8mg	0%
Potassium 1952.8mg	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: 37.3%

Protein: 13.9%

Carbs: 48.8%