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It’s one of those recipes that seems a little tricky but is actually super easy once you’ve gotten a hang of the rolling part, and it absolutely doesn’t have to look perfect to taste delicious!
This recipe is great to up your plant diversity, and we love to have a side of kimchi to add a touch of fermented food, which is very beneficial for our microbiota.
We hope you love it as much as we do ????
Plant-Based Rainbow Sushi Rolls
Easy-to-make sushi rolls packed with colorful veggies. Perfect with kimchi or pickled ginger for a delightful meal.
Equipment
Ingredients
Rice
- 1 cup brown rice
- ½ tsp ground turmeric
- 1 tsp rice wine vinegar
- 1 tsp maple syrup
- 1 pinch sea salt flakes
Filling
- 1 red bell pepper
- 1 yellow bell pepper
- 1 cucumbers
- 1 avocado
- 1 carrots
- 1 packet nori sheets
- 2 tbsp sesame seeds
Sides
- 2 cups frozen edamame in shells
- wasabi paste
- pickled ginger or kimchi
- tamari
Instructions
- Cook the brown rice as per the package instructions, adding turmeric to the water for a golden hue.
- Once cooked, mix in rice wine vinegar, maple syrup, and a pinch of salt. Stir thoroughly and let it cool. This step can be done ahead of time.
- Prepare all vegetables: wash, deseed the cucumber using a spoon, and finely chop all.
- On a clean surface, lay out a sushi mat with horizontal slats. Place a nori sheet, shiny side down. With damp hands, spread rice over the lower third of the nori sheet.
- Arrange the vegetables in the center of the rice, sprinkle with sesame seeds. While holding the filling, roll the mat to enclose the rice and filling. Repeat for remaining ingredients.
- Using a moistened knife (rinse between cuts), slice each roll into 6 bite-sized sushi pieces. Serve with tamari and either pickled ginger or kimchi. For added protein, consider pairing with chili edamame or incorporating grilled tofu in the roll.
