Plant-Based Rainbow Sushi Rolls

Easy-to-make sushi rolls packed with colorful veggies. Perfect with kimchi or pickled ginger for a delightful meal.

Author Sarah Cobacho (plantbaes.com)

PREP TIME30

COOK TIME30

TOTAL TIME1

Servings 6

Course Dinner, Lunch, Snack

Cuisine Asian-Inspired

Keyword avocado, carrot, colorful dish, cucumber, Easy Lunch, ginger, Healthy Snack, High Protein, maple syrup, red bell pepper (capsicum), rice, turmeric

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.

Video

Nutritional Information - Per Serving