Rainbow Veggie Sushi Rolls
35 min
Main
Appetizer
10 ingredients or less
Servings
(2 rolls per serving)
Total
35 minPrep
15 minCook
20 minFree from
soy
peanut
tree nut
sesame
gluten
Ingredients
Seasoned rice
-
1½ cups (300 g)uncooked Japanese short-grain rice
-
2 Tbsp (30 mL)rice vinegar
-
1 tsp (5 g)granulated sugar
-
½ tspsalt
Fillings
-
1medium sweet potato, peeled, cut into ½ cm planks
-
6nori seaweed sheets
-
1avocado, sliced
-
1mango, sliced
-
½cucumber, seeds removed, thinly sliced
-
1red bell pepper, thinly sliced
Serves well with
-
toasted sesame seeds
-
pickled ginger
Directions
- Rinse the rice until it runs clear. Cook the rice according to the package instructions. When cooked, remove from the heat and keep covered with a lid for 5 minutes.
- In a small bowl, whisk together the vinegar, sugar, and salt.
- Preheat the oven to 350°F (180°C). Lay the sweet potato planks on a baking tray and roast in the oven until cooked through, about 20 minutes, flipping halfway. Remove from oven and let cool before cutting into thin strips.
- Transfer the cooked rice to a large shallow bowl. Pour over the sugar-vinegar mixture and gently mix it in while the rice is still warm. Then let the rice cool to room temperature.
- Spoon some cooled rice on the rough side of a nori sheet and spread it out*. You should still be able to see some of the seaweed below the rice. Leave about 1 inch (2 cm) of space at the top of your sheet uncovered.
- Place some veggies and mango strips in a line, about 1 cm above the bottom of your roll. Then roll it up! Wet the seaweed at the top of the roll with some water to help it secure the roll shut.
- Use a sharp knife** to cut the rolls into bite-sized pieces. Enjoy!
Notes
- * Wet your fingers or spoon with some water to prevent it from sticking.
- ** Lightly coat your knife with water or oil to prevent it from sticking to the rice.
Storage
- The prepared rolls are best enjoyed right away, but they can be stored in an airtight container in the fridge for up to a day. Leave in a complete roll and cut when ready to eat. This prevents the rolls 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 54%
• uncooked Japanese short-grain rice
• medium sweet potato
Proteins 0%
Fruits & Veggies 46%
• nori seaweed sheet
• avocado
• mango
• cucumber
• red bell pepper
Calcium
No significant sources of calciumFat
• avocado
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.
Watch it step-by-step!
Discussion & Rating
yum
It will be helpful to list directions on how to make the rice (electric pressure cooker and a pot) and what rice can be used or is best to use.
dontknow what the 0.67 neans
Easy, quick and really tasty. I'm going to make at least twice a month :-)
I've always been kind of intimidated to make sushi rolls but it was a lot easier than I expected! The bamboo roller definitely helped. I love that sushi is so versatile - you can fill them with whatever you want :)
Delicious! We made these yummy Rainbow Veggies Rolls last night, and they were a BIG hit with my kids (I loved them too). Sushi is big in our house, and I'm pretty sure Rainbow-style veggie will be on the menu from now on :).
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!
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!
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!
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!