Vegan Rainbow Sushi Roll
Bright, fresh, and bursting with flavor, this Vegan Rainbow Sushi Roll is a vibrant feast for the eyes and the palate. Packed with an array of colorful, crisp veggies like julienned carrots, cucumber, red bell pepper, shredded purple cabbage, and creamy avocado, this plant-based sushi recipe is as nutritious as it is delicious. Sushi rice seasoned with a tangy blend of rice vinegar, sugar, and salt provides the perfect foundation, while nori sheets bring it all together in a traditional yet modern twist. This recipe is beginner-friendly, with step-by-step guidance on rolling the sushi tightly for perfect slices every time. Ready in under an hour, it’s the ultimate homemade sushi experience that’s sure to impress at any gathering. Serve with soy sauce, pickled ginger, and wasabi for the full sushi bar experience at home. Perfect for vegans, vegetarians, or anyone looking to add a little extra color to their plate, these Rainbow Sushi Rolls are a culinary celebration you won’t want to miss!
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Ingredients
- 1 cup sushi rice
- 1.5 cups water
- 3 tablespoons rice vinegar
- 1 tablespoon sugar
- 0.5 teaspoon salt
- 4 pieces nori sheets
- 1 large, julienned carrot
- 1 medium, julienned cucumber
- 0.5 julienned red bell pepper
- 1 sliced avocado
- 0.5 cup, shredded purple cabbage
- 0 (for serving) soy sauce
- 0 (for serving) pickled ginger
- 0 (for serving) wasabi
Directions
Step 1
Rinse the sushi rice in a fine mesh strainer under running water until the water runs clear.
Step 2
Add the rinsed rice and 1.5 cups of water to a rice cooker or a medium saucepan. Cook according to rice cooker instructions or bring to a boil, cover, reduce heat, and simmer for about 20 minutes, until water is absorbed and rice is tender.
Step 3
While the rice is cooking, in a small saucepan over low heat, combine the rice vinegar, sugar, and salt. Stir until the sugar and salt dissolve. Remove from heat and let it cool.
Step 4
Once the rice is cooked, spread it out on a large plate or baking sheet and gently pour the vinegar mixture over the warm rice. Fold the rice gently with a rice paddle or spatula to ensure even seasoning. Let it cool to room temperature.
Step 5
Lay a bamboo sushi mat on a clean surface and place a sheet of plastic wrap over the mat. Put a nori sheet, shiny side down, on top of the plastic wrap.
Step 6
Wet your hands with water and take about 1/2 cup of the seasoned rice. Spread it evenly over the nori sheet, leaving about 1 inch (2.5 cm) of nori uncovered at the top edge.
Step 7
Arrange a few strips of carrot, cucumber, red bell pepper, a slice of avocado, and some shredded purple cabbage horizontally across the center of the rice.
Step 8
Starting from the edge closest to you, use the bamboo mat to roll up the sushi tightly but gently, lifting the mat as you roll. Seal the roll by slightly wetting the uncovered edge of nori.
Step 9
Remove the sushi roll from the bamboo mat and place it on a cutting board. Using a sharp knife, slice the roll into 6 to 8 even pieces. Repeat the process with the remaining ingredients.
Step 10
Serve the vegan rainbow sushi rolls with soy sauce, pickled ginger, and wasabi on the side for dipping. Enjoy!
Nutrition Facts
| Serving size | (1037.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 484.8 |
| Total Fat 3.8g | 0% |
| Saturated Fat 0.6g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 0mg | 0% |
| Sodium 1607.2mg | 0% |
| Total Carbohydrate 102.2g | 0% |
| Dietary Fiber 10.6g | 0% |
| Total Sugars 23.7g | |
| Protein 11.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 152.0mg | 0% |
| Iron 3.6mg | 0% |
| Potassium 1151.4mg | 0% |
Source of Calories