Vegetarian Rainbow Roll Sushi

Bright, vibrant, and utterly delightful, this Vegetarian Rainbow Roll Sushi is as stunning to behold as it is delicious to eat. Featuring layers of fluffy, seasoned sushi rice and an array of fresh, crisp veggies like avocado, cucumber, shredded purple cabbage, and sweet mango, this plant-based sushi roll is a feast for the senses. The colorful assortment of julienned carrots and red bell peppers paired with a topping of toasted sesame seeds adds irresistible crunch and flavor to every bite. Perfectly balanced with a mix of savory, tangy, and subtly sweet elements, these sushi rolls are a fantastic option for light lunches, dinner parties, or any occasion that calls for an eye-catching dish. Serve with soy sauce, pickled ginger, and a hint of wasabi for a restaurant-style sushi experience right at home! Vegan-friendly, easy to make, and full of wholesome ingredients, this recipe is a must-try for sushi lovers everywhere.

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 cups Sushi rice
• 2.5 cups Water
• 0.25 cup Rice vinegar
• 2 tablespoons Sugar
• 1 teaspoon Salt
• 4 pieces Nori sheets
• 1 medium, sliced Avocado
• 1 medium, julienned English cucumber
• 1 large, julienned Carrot
• 1 medium, julienned Red bell pepper
• 1 medium, thinly sliced Ripened mango
• 0.5 cup, finely shredded Purple cabbage
• 2 tablespoons Toasted sesame seeds
• 0 for serving Soy sauce
• 0 for serving Pickled ginger
• 0 for serving Wasabi

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming gummy.

Step 2

In a medium saucepan, combine the rinsed rice and 2.5 cups of water. Bring it to a boil over medium-high heat, then reduce the heat to low, cover, and let simmer for 18-20 minutes until the water is absorbed and the rice is tender.

Step 3

Once cooked, transfer the rice to a large bowl. Combine rice vinegar, sugar, and salt in a small bowl, then heat in the microwave or on the stove until the sugar dissolves. Pour this mixture over the warm rice and gently fold it in with a wooden spatula. Let the rice cool to room temperature.

Step 4

Lay a bamboo sushi mat on a clean surface and place a nori sheet on top, shiny side down.

Step 5

Moisten your hands with water and grab a handful of sushi rice, about 3/4 cup. Evenly spread the rice over the nori sheet, leaving a 1-inch border at the top.

Step 6

Arrange slices of avocado, julienned cucumber, carrot, and red bell pepper horizontally on the rice.

Step 7

Next, carefully roll the sushi using the bamboo mat, applying gentle pressure to keep it tight while rolling away from you. Wet the border with a little water to seal the roll.

Step 8

To top the roll with additional colors, place slices of mango and purple cabbage on top of the roll. Lightly press them into the roll to secure.

Step 9

With a sharp knife, cut the roll into approximately 8 pieces. Clean the knife with a damp cloth between cuts for clean slices.

Step 10

Sprinkle the top of the rolls with toasted sesame seeds for added texture and flavor.

Step 11

Repeat the process for the remaining rolls.

Step 12

Serve the vegetarian rainbow roll sushi with soy sauce, pickled ginger, and wasabi on the side.

Nutrition Facts

Serving size	(1805.6g)

Amount per serving	% Daily Value*
Calories	1215.8

Total Fat 31.6g	0%
Saturated Fat 4.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 2815.1mg	0%
Total Carbohydrate 214.9g	0%
Dietary Fiber 25.7g	0%
Total Sugars 59.4g
Protein 24.0g	0%

Vitamin D 0IU	0%
Calcium 334.3mg	0%
Iron 7.6mg	0%
Potassium 2248.1mg	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: 22.9%

Protein: 7.7%

Carbs: 69.3%