Main image of Rainbow Veggie Rolls

Rainbow Veggie Rolls

30 min



10 ingredients or less

Load these rolls up with lots of vibrant veggies: crisp red pepper, cool cucumber, velvety avocado, and sweet mango. It's a versatile recipe, so feel free to swap out ingredients for veggies you've got in the fridge. Dunk the rolls into a bit of delicious soy sauce, and enjoy!



30 min


15 min


15 min

Free from

Soy symbol


Peanut symbol


Treenut symbol

tree nut

Sesame symbol


Gluten symbol



  • 1
    medium sweet potato, peeled, cut into ½ cm sticks
  • 6
    nori seaweed sheets
  • 1
    avocado, sliced
  • 1
    mango, sliced
  • ½
    cucumber, seeds removed, thinly sliced
  • 1
    red bell pepper, thinly sliced

Serves well with

Buy ingredients on AmazonFresh  

Make your own


  1. Preheat the oven to 350°F (180°C).
  2. Lay the sweet potato strips on a parchment-lined baking tray and roast on the middle rack of the oven for 10 - 15 minutes, flipping halfway, until cooked through. Remove from oven and let cool, before cutting into strips.
  3. Now you're ready to roll! Place a sheet of nori, rough side up, on your rolling mat and spoon on about ½ cup of cooled rice.
  4. Gently spread out the rice with a spoon or your fingers. The rice should cover the sheet, but you should still be able to see some of the seaweed below the rice. Leave about 1 inch of space at the top of your sheet. Tip: if you are finding the rice sticks to the spoon or your fingers, wet your fingers with some water.
  5. Place your vegetables in a line, about ½ inch (1 cm) above the bottom of your roll.
  6. Using your fingers to hold the fillings in place, pull up on the mat to gently roll the sushi into a firm cylinder.
  7. Cut into pieces of your desired size, and enjoy! Tip, to keep the knife from sticking to the roll as you cut, lightly coat the knife in vegetable or sesame oil.


  • Best if enjoyed right away, but can be stored in an airtight container in the fridge for up to a day.
  • Tips for storing: leave in a complete roll and cut when ready to eat. This prevents the sushi from drying out.
  • If you have already cut your rolls: line an airtight container with a piece of moist paper towel, or a small, thin tea towel. Place your pieces on top, and wrap the cloth edges over the rolls. The moisture from the liner will keep your cut pieces chewy for at least a day.

Let us know what you think

Plate method

The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.

Grains & Starches 33%

medium sweet potato

cooked seasoned sushi rice

Proteins 0%
Fruits & Veggies 67%

nori seaweed sheet




red bell pepper

No significant sources of calcium


Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

Show nutrition info  

Watch it step-by-step!

More for the eyes

image of image of image of

Discussion & Rating

Rate this post

Alica - Sept. 1, 2021, 6:22 p.m.

I'm half Japanese turning vegan and I discovered that there is an ancient and traditional way to make vegan sushi with flavoured konjac blocks. That's what monks have been eating for centuries to enjoy "sashimi" and "sushi" without killing animals :)
I am slowly discovering bits of vegan aspects in the Japanese culture thanks to buddhist cooking, and thankfully can have more to eat than simple beans or seaweeds!

PUL Team - Sept. 2, 2021, 3:37 a.m.

Thank you so much for sharing this with us, Alica, it's so appreciated! All the best with your vegan journey 🌻

Jessica Rietveld - Aug. 1, 2021, 8:38 p.m.

Ever since I made these last year with my kids they have been asking for them regularly. Sometimes they forget about them for a month or so, but especially in the Summertime these are in popular demand in our household. Last Friday I made them again when some friends came over for dinner and no one missed any sort of animal protein whatsoever. They taste supergood, look amazing and are a lot of fun to make, either by yourself or with kids!

PUL Team - Aug. 4, 2021, 5:54 a.m.

Oh, Jessica, thank you for taking the time to share your experience with this one! Love the idea to make it with little ones☺️

Charlotte - July 29, 2021, 9:48 p.m.

This recipe was my introduction to sushi making and the more times I come back to it, the better I get at rolling and more fun I have doing it! 🙌🏻❤ I used the PUL sushi rice recipe which really helped so thank you for that too! I think these veggie rolls are so good especially with toasted sesame seeds and soy sauce. I used to be intimidated at the thought of making my own sushi but no more!

PUL Team - July 29, 2021, 11:26 p.m.

Aw this is so incredible to hear, Charlotte, we're so thrilled you're enjoying this one! 💚

Chelsea - July 8, 2021, 7:12 p.m.

As a huge fan of sushi, I thought I would miss the fish in these rolls. But these are so delicious and fresh and a great with wasabi and soy sauce! Also super fun to make and assemble, I always overestimate the amount of veggies I need because a few ingredients for a lot of rolls!

PUL Team - July 10, 2021, 3:36 p.m.

Thank you for the lovely review, Chelsea! We're so glad you're enjoying the veggie rolls :)