Sushi is the vessel I use to get the soy sauce into my mouth. I joke, but actually. Sushi is another one of those foods that can seem quite intimidating, but once you get the hang of it, you realise how versatile it can be. I love to load these rolls up with lots of vibrate veggies - crisp red pepper, cool cucumber, velvety avocado, and sweet mango. Together, they blend perfectly with a touch of salty soy sauce.
I also thought sushi was never a great make-ahead food, but I learned a few tricks that make it a great next-day lunch option:
1) don't pre-cut your rolls: once it's rolled, pack it away in the fridge until the next day. Since it's not cut, the pieces won't dry out.
2) if you have already cut your rolls: line an air-tight 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. Yum!
We tend to use plain sushi rice most often when making our rolls, but the make a more traditional style sushi with vinegar and a tad bit of sugar, check out our recipe for easy sushi rice here!
Watch How to Make It Here
This recipe starts at 3:40
Rainbow Sushi Rolls
▸ ▹ Vegan, gluten-free, refined sugar-free, nut-free
Yield: 5-6 rolls
Prep Time: 15 min
Cook Time: 10-15 min
Total Time: 30 min
3 cups of cooked sushi rice (seasoned or plain)*
5-6 sheets of seaweed nori sheets
1 sweet potato, peeled and cut into 1/4 inch planks
1/2 avocado, sliced into strips
1/4 mango, sliced into thin strips
1/4 cucumber, de-seeded and sliced into thin strips
1/4 red bell pepper, sliced into thin strips
*made from approx. 1.5 cups of uncooked rice
Preheat the oven to 180C/350F.
Cook your sushi rice as preferred.
Lay the sweet potato strips on a parchment lined baking sheet and roast for 10-15 minutes, flipping half way, until they are fork tender. Remove from oven and let cool, before cutting into strips.
While the sweet potato and rice cook, prep your other vegetables.
Once the rice is cooled, you can begin to roll! Place a sheet of nori, rough side up, on your rolling mat and spoon on about 1/2 cup of rice. Gently spread out the rice with a spoon or your fingers.
Tip: if you are finding the rice sticks to the spoon or your fingers, you can wet your fingers with some water, and it will make it easier to spread.
Tip: 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.
Place your vegetables in a line, about 1/2 inch above the bottom of your roll.
Using your fingers to hold the fillings in place, pull up on the mat to gently roll the sushi into a firm cylinder. Cut into 1/2 inch pieces, or leave whole and cut just before eating.
Storage: best if enjoyed right away, but you can store in the fridge for up to a day. Tips for storing: leave in a complete roll and cut when you want to eat it to prevent the sushi from drying out.
Variations: mix up the vegetables by using carrot, lettuce, edamame beans, bean sprouts, crisp tofu, or adding fried onions for a bit of crunch.
Did You Try This Recipe?
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