Go Back
Creating delicious Rainbow Veggie Sushi Rolls starts with the selection of fresh, high-quality ingredients. The beauty of this dish lies in its colorful array of vegetables, which not only enhances its visual appeal but also contributes to a variety of flavors and textures.

Rainbow Veggie Sushi Rolls

Discover the vibrant world of Rainbow Veggie Sushi Rolls! This delightful twist on traditional sushi features an array of fresh vegetables, making it perfect for vegetarians and health-conscious eaters. Not only are these rolls visually stunning, but they are also packed with nutrients. Perfect for any occasion, crafting these sushi rolls can be a fun culinary activity for friends and family. Embrace the art of sushi-making while enjoying a colorful and delicious meal that's as good for you as it is beautiful!
Print Recipe Pin Recipe

Ingredients
  

1 cup sushi rice

1 1/4 cups water

2 tablespoons rice vinegar

1 tablespoon sugar

1 teaspoon salt

4 sheets nori (seaweed)

1/2 avocado, sliced

1 small cucumber, julienned

1 medium carrot, julienned

1 small red bell pepper, thinly sliced

1/2 cup purple cabbage, shredded

2 radishes, thinly sliced (optional)

Sesame seeds for garnish

Soy sauce for serving

Pickled ginger (optional)

Wasabi (optional)

Instructions
 

Cook the Sushi Rice: Rinse the sushi rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 18-20 minutes or until the rice is tender and water is absorbed. Once cooked, remove from heat and let it sit, covered, for 10 minutes.

    Prepare Sushi Vinegar: In a small bowl, mix rice vinegar, sugar, and salt. Microwave for about 30 seconds until the sugar dissolves. Stir this mixture into the warm rice, folding gently to avoid smashing the grains. Let it cool to room temperature.

      Prepare the Vegetables: While the rice cools, prepare your veggies. Slice the avocado, julienne the cucumber and carrot, thinly slice the red bell pepper, shred the purple cabbage, and slice the radishes (if using). Arrange the prepared veggies on a platter.

        Assemble the Sushi Rolls: Place a bamboo sushi mat on a flat surface and put a sheet of nori, shiny side down, on the mat. With wet hands, grab about 1/2 cup of sushi rice and spread it evenly over the nori, leaving about 1 inch at the top edge for sealing.

          Layer the Filling: Lay slices of avocado, cucumber, carrot, red bell pepper, purple cabbage, and radishes in a line across the center of the rice-covered nori.

            Roll the Sushi: Starting from the bottom edge of the mat, carefully lift the edge of the mat and roll it over the filling, applying gentle pressure to create a tight roll. Continue rolling until you've reached the exposed edge of the nori. Wet the edge with a little water to seal the roll.

              Slice the Rolls: Using a sharp knife, slice the sushi roll into bite-sized pieces, wetting the knife between cuts to prevent sticking.

                Serve: Arrange the sushi rolls on a serving plate. Sprinkle sesame seeds on top for garnish. Serve with soy sauce, pickled ginger, and wasabi on the side.

                  Prep Time, Total Time, Servings:

                    20 minutes | 1 hour | Serves 2-3 (makes 4 rolls)