Plant-Based Sushi Rolls

Author: Sarah Cobacho | Posted: May 1, 2022

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Plant-based rainbow sushi rolls on a plate with chopsticks

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

Plant-based rainbow sushi rolls on a plate with chopsticks
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Easy-to-make sushi rolls packed with colorful veggies. Perfect with kimchi or pickled ginger for a delightful meal.
By Sarah Cobacho (


Servings 6



  • 1 cup brown rice
  • ½ tsp turmeric powder
  • 1 tsp rice white vinegar
  • 1 tsp sweetener (maple syrup)
  • 1 pinch salt


  • 1 red capsicum (bell pepper)
  • 1 yellow capsicum
  • 1 cucumber
  • 1 avocado
  • 1 carrot
  • 1 packet nori sheets
  • 2 tbsp sesame seeds


  • 2 cups frozen edamame in shells
  • wasabi paste
  • pickled ginger or kimchi
  • tamari (or sodium-reduced soy sauce)


  • 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.
Per Serving
Calories 486kcalCarbohydrates 61gProtein 28gFat 18gSodium 768mgFiber 6gVitamin A 8915IUVitamin C 96mgCalcium 582mgIron 5mg
COURSE Dinner, Lunch, Snack
CUISINE Japanese-Inspired
KEYWORDS colorful dish, Easy Lunch, Healthy Snack, High Protein
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