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- 2 cups sushi rice - 2 ½ cups water - 4 nori sheets (seaweed) - 1 small cucumber, julienned - 1 medium carrot, peeled and julienned - 1 small red bell pepper, thinly sliced - 1 small yellow bell pepper, thinly sliced - 1 ripe avocado, sliced - ½ cup purple cabbage, finely shredded Sushi rice is the heart of our rolls. It gives a sticky and tasty base. Nori sheets wrap everything up. You can choose any veggies you like. I love the crunch and color of cucumber, carrot, and bell peppers. The avocado adds creaminess, while purple cabbage gives a nice pop. - ¼ cup rice vinegar - 1 tablespoon sugar - 1 teaspoon salt - Soy sauce, for serving - Sesame seeds, for garnish - Pickled ginger and wasabi (optional) The rice needs flavor. Mix rice vinegar, sugar, and salt. This makes the rice tangy and sweet. You can sprinkle sesame seeds on top. They add a nice crunch. Soy sauce is perfect for dipping. Ginger and wasabi give it an extra kick if you want. - Serve with soy sauce - Add pickled ginger - Include wasabi for spice When you’re ready to eat, arrange the sushi rolls on a nice platter. Serve with soy sauce on the side. I love adding pickled ginger for a refreshing bite. If you like heat, put wasabi on your plate. Enjoy your colorful feast! {{ingredient_image_1}} Rinse the sushi rice under cold water. Keep rinsing until the water runs clear. This step removes excess starch and helps the rice cook well. In a medium saucepan, combine the rinsed sushi rice and 2 ½ cups of water. Bring this mixture to a boil over medium heat. Once it boils, reduce the heat to low. Cover the pan and let it simmer for about 20 minutes. You will know it’s done when the rice is tender and the water is absorbed. While the rice cooks, mix the rice vinegar, sugar, and salt in a small bowl. Stir until the sugar and salt dissolve completely. After the rice is done cooking, take it off the heat and let it cool a bit. Transfer the warm rice to a large mixing bowl. Gently fold in the vinegar mixture. Make sure the rice is evenly coated. Allow the rice to cool down to room temperature before using it. Start by preparing your work surface. You can use a bamboo sushi mat or a clean cutting board. Lay a sheet of nori on the mat with the shiny side facing down. With wet hands, take about a cup of sushi rice. Spread it evenly over the nori, leaving about 1 inch of space at the top. Now, arrange your rainbow veggies. Place the cucumber, carrot, bell peppers, avocado, and cabbage in a line at the bottom of the rice. Using the sushi mat, lift the edge closest to you. Roll it tightly towards the top while tucking in the filling. Keep rolling until you reach the empty edge of the nori. To seal the roll, wet the edge of the nori with a little water. Finally, slice the sushi roll into 1-inch pieces. Repeat this process with the remaining nori sheets and ingredients. Arrange the sushi rolls on a platter, sprinkle sesame seeds on top, and serve with soy sauce, pickled ginger, and wasabi if you like. Using a sushi mat makes rolling easy. Place the mat on a flat surface. Lay your nori sheet shiny side down. Wet your hands to keep rice from sticking. Spread rice evenly on the nori, leaving space at the top. To ensure a tight roll, lift the edge closest to you. Roll it tightly while tucking in the filling. Keep rolling until you reach the empty edge. Wet the edge with water to seal it. This helps keep the roll together. If you have leftovers, store them in an airtight container. Place parchment paper between the rolls to avoid sticking. Sushi stays fresh for about a day in the fridge. To keep sushi fresh, wrap it tightly in plastic wrap. This helps prevent it from drying out. You can also place a damp paper towel in the container for added moisture. One mistake is overfilling rolls. Too many veggies can make rolling hard. Stick to a few vegetables in each roll. Another common issue is not sealing the nori properly. If the edge isn't wet enough, the roll can come apart. Always remember to moisten the nori edge before sealing. This simple step keeps your sushi intact. Pro Tips Use Fresh Ingredients: Fresh vegetables and ripe avocado enhance the flavor and texture of your sushi rolls, making them more delightful. Keep Your Hands Wet: Wetting your hands while handling sushi rice prevents it from sticking to your fingers, making the rolling process easier. Experiment with Fillings: Feel free to add your favorite ingredients like cooked shrimp, tofu, or cream cheese for a unique twist on traditional sushi. Practice Rolling Technique: Don’t rush the rolling process; a tight roll ensures your sushi holds together well and looks visually appealing. {{image_2}} You can change the veggies based on what you like or have. Try using seasonal vegetables. Zucchini, sweet potatoes, or radishes can add fun flavors. You can also use colorful veggies for better looks. Each veggie gives a different taste and crunch. These sushi rolls can fit many diets. They are vegan since they only use plants. If you need gluten-free, use rice paper instead of nori. For low-carb options, skip the rice and use just veggies. You can even try cauliflower rice for a lighter choice. How you serve your sushi can impress guests. Cut the rolls into neat pieces and arrange them on a nice plate. Add sesame seeds on top for a pop. You can pair sushi with soy sauce, pickled ginger, and wasabi for extra taste. Serve with a light salad or miso soup for a full meal. Rainbow veggie sushi rolls are packed with colorful veggies. Each vegetable offers unique nutrients. - Cucumber: Low in calories and high in water. Great for hydration. - Carrots: Rich in beta-carotene, good for your eyes. - Bell Peppers: Full of vitamin C and antioxidants. They boost your immune system. - Avocado: Provides healthy fats. Good for heart health. - Purple Cabbage: High in fiber and vitamins. Supports digestion. Eating these veggies brings many health benefits. They help reduce the risk of chronic diseases. Sushi also promotes mindful eating. You enjoy fresh flavors and textures in each bite. Each serving of rainbow veggie sushi rolls has about 250 calories. This is lower than traditional sushi rolls. Many sushi rolls can exceed 400 calories. - Sushi Rice: The rice adds carbs but is filling. - Veggies: They add few calories but lots of nutrients. Opting for veggie sushi helps you eat lighter. It’s a great choice for lunch or dinner. Rainbow veggie sushi fits many diets. It is vegan and gluten-free if you use the right soy sauce. Here are some tips for balanced nutrition: - For Vegans: Use plant-based sauces and toppings. - For Gluten-Free: Check that your soy sauce is gluten-free. - For Low-Carb: Reduce the rice and add more veggies. Adding a variety of colors keeps meals exciting. You enjoy both health and taste with these rolls. Sushi rolls stay fresh for about 24 hours in the fridge. After that, they may lose their taste and texture. To keep them fresh, wrap each roll in plastic wrap. This helps prevent them from drying out. If you have leftovers, eat them as soon as possible. Always check for any signs of spoilage before eating. Yes, you can make sushi without a bamboo mat. If you don’t have one, use a clean cutting board instead. Lay the nori sheet flat on the board. Use your hands to roll the sushi tightly. Just be careful to hold the filling in place as you roll. You can also use a clean kitchen towel to help guide the roll. Rainbow veggie sushi tastes great with several sauces. Soy sauce is the most common dip. It adds a salty flavor that complements the veggies. You can also try wasabi for some heat. Pickled ginger is another tasty option. It cleans your palate between bites. For a twist, try a spicy mayo made with mayo and sriracha. Making sushi at home is fun and easy. We covered ingredients like sushi rice, nori, and fresh veggies. I shared step-by-step instructions to perfect your rolls. Tips on technique, storage, and common mistakes can help you avoid pitfalls. We also explored tasty variations, healthy choices, and pairing suggestions. Now, you can enjoy delicious sushi tailored to your taste. Dive in, be creative, and impress your friends with your new skills!

Rainbow Veggie Sushi Rolls

Colorful and healthy sushi rolls filled with fresh vegetables.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 1 hour
Course Main Course
Cuisine Japanese
Servings 4
Calories 250 kcal

Ingredients
  

  • 2 cups sushi rice
  • 2.5 cups water
  • 0.25 cups rice vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 4 sheets nori (seaweed)
  • 1 small cucumber, julienned
  • 1 medium carrot, peeled and julienned
  • 1 small red bell pepper, thinly sliced
  • 1 small yellow bell pepper, thinly sliced
  • 1 ripe avocado, sliced
  • 0.5 cups purple cabbage, finely shredded
  • 1 serving soy sauce, for serving
  • 1 serving sesame seeds, for garnish
  • 1 serving pickled ginger and wasabi (optional)

Instructions
 

  • Rinse the sushi rice under cold water until the water runs clear. This helps remove excess starch.
  • In a medium saucepan, combine the rinsed sushi rice and water. Bring to a boil over medium heat, then reduce the heat to low, cover, and simmer for about 20 minutes, or until the rice is tender and water is absorbed.
  • While the rice is cooking, in a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Once the rice is done, remove it from the heat and let it cool slightly.
  • Transfer the warm rice to a large mixing bowl and gently fold in the vinegar mixture until evenly combined. Allow the rice to cool to room temperature.
  • Prepare your work surface by placing a bamboo sushi mat or a clean, flat cutting board. Lay a sheet of nori on the mat, shiny side down.
  • With wet hands, take a handful of sushi rice (about a cup) and spread it evenly over the nori, leaving about 1 inch of space at the top.
  • Arrange the rainbow veggies (cucumber, carrot, bell peppers, avocado, and cabbage) in a line across the rice at the bottom of the nori sheet.
  • Using the sushi mat, carefully lift the edge closest to you and begin rolling tightly towards the top, tucking in the filling as you go. Continue to roll until you reach the empty edge of the nori.
  • Wet the edge of the nori with a little water to seal the roll. Finely slice the sushi roll into bite-sized pieces, about 1 inch thick.
  • Repeat the process with the remaining nori sheets and ingredients.
  • Arrange the sushi rolls on a serving platter, sprinkle with sesame seeds, and serve with soy sauce, pickled ginger, and wasabi on the side.

Notes

Use fresh vegetables for the best flavor and texture.
Keyword healthy, sushi, vegetarian