Vegetarian Rainbow Roll

Brighten up your sushi night with this vibrant and delicious Vegetarian Rainbow Roll! Packed with a colorful array of fresh vegetables like red bell pepper, julienned carrot, crisp cucumber, creamy avocado, and purple cabbage, this recipe creates a visually stunning dish that's as tasty as it is nutritious. Tofu or tempeh adds a satisfying protein boost, while perfectly seasoned sushi rice provides the perfect base. Rolled up in nori and sprinkled with sesame seeds, these sushi rolls are easy to make at home with a bamboo mat and simple ingredients. Serve with classic sides like soy sauce, wasabi, and pickled ginger for an authentic experience. Whether you're a sushi enthusiast or a plant-based foodie, this recipe is a wholesome, fun-to-make feast that's ideal for weeknight dinners or impressing guests.

Nutriscore Rating: 68/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 2

Ingredients

• 1 cup sushi rice
• 1.25 cups water
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 0.5 teaspoon salt
• 2 sheets nori sheets
• 0.5 sliced into thin strips red bell pepper
• 1 medium, julienned carrot
• 0.5 sliced into thin strips cucumber
• 0.5 sliced ripe avocado
• 0.25 cup, thinly sliced purple cabbage
• 100 grams, sliced into thin strips tofu or tempeh
• 2 tablespoons soy sauce
• 1 teaspoon wasabi
• 2 tablespoons pickled ginger
• 1 tablespoon sesame seeds

Directions

Step 1

Rinse sushi rice under cold water until the water runs clear. Drain well.

Step 2

In a small pot, combine rice and water. Bring to a boil over medium-high heat, then reduce to a simmer, cover, and cook for 15 minutes.

Step 3

Remove from heat and let it sit covered for 10 more minutes.

Step 4

While rice is cooking, mix rice vinegar, sugar, and salt in a small bowl until dissolved.

Step 5

Transfer cooked rice to a large bowl and gently fold in the vinegar mixture until well combined. Let it cool to room temperature.

Step 6

Prepare all vegetables by slicing red bell pepper, julienning the carrot, slicing cucumber, avocado, and purple cabbage.

Step 7

Lay a bamboo sushi mat on a flat surface, and place a piece of plastic wrap over it.

Step 8

Place a nori sheet, shiny side down, on the plastic wrap.

Step 9

Wet your fingers with water and evenly spread a layer of cooled sushi rice over the nori, covering it completely.

Step 10

Sprinkle a small amount of sesame seeds over the rice.

Step 11

Flip the nori sheet so the rice is facing down on the plastic wrap.

Step 12

Arrange a few strips of red bell pepper, carrot, cucumber, avocado, purple cabbage, and tofu/tempeh at the bottom edge of the nori.

Step 13

Using the bamboo mat, tightly roll the sushi away from you, applying gentle pressure to keep the roll compact.

Step 14

Remove the roll from the mat and use a sharp, damp knife to slice it into 8 even pieces.

Step 15

Serve with soy sauce, wasabi, and pickled ginger on the side.

Nutrition Facts

Serving size	(818.8g)

Amount per serving	% Daily Value*
Calories	547.5

Total Fat 12.3g	0%
Saturated Fat 1.8g	0%
Polyunsaturated Fat 2.1g
Cholesterol 0mg	0%
Sodium 2721.7mg	0%
Total Carbohydrate 90.5g	0%
Dietary Fiber 7.6g	0%
Total Sugars 17.1g
Protein 20.3g	0%

Vitamin D 0IU	0%
Calcium 458.6mg	0%
Iron 8.4mg	0%
Potassium 741.4mg	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: 20.0%

Protein: 14.7%

Carbs: 65.4%