Rainbow Sushi Rolls (Vegan)
Super easy and colorful veggie rainbow sushi rolls that are sure to spice up your week.
Servings 2
Cost 20
Equipment
- Bamboo mat
- Non-stick pot
Ingredients
Rice
- 1 cup Sushi or short grain rice
- 1 tsp Beetroot powder
- 1 tsp Açaí powder
- 1 tsp Turmeric powder
- 2 tbsp Rice whine vinegar
Filling:
- 4 Nori sheets
- 1 shredded carrot
- 1/4 cube tofu
- 1/2 cucumber
- ½ avocado
- pineapple
- lettuce
- sprouts
Spicy Mayo :
- 1 block silkin tofu
- 2 tbsp sriracha
- 1 tsp garlic powder for serving
- 1/2 lemon
Instructions
Make the rice:
- Follow the instructions on the package to cook the rice. Once the rice is cooked, remove from the heat and add the rice wine vinegar. Using a fork, fluff the rice and separate the rice evenly into three bowl.
- Once the rice has been evenly placed into bowls, take the beetroot, açaí and turmeric powder and mix one powder into each of the bowls of rice to dye it.
- Set aside to cool slightly and prepare to roll your sushi
Filling prep:
- To get thin sushi rolls, you need to chop your filling components into long strips. Cut your chosen filling length wise so it stretches the length of the nori sheet.
Rolling sushi:
- Now that the rice and filling is ready, it's time to roll.
- First, lay out a sheet of nori and start with the rice. You can either choose one colored rice at a time or you can place all three colorful rice on the sheet to get a more rainbow effect. Then layer on the filling components of your choosing. Try not to over fill so you don't risk ripping the nori sheet.
- Roll it up tightly!
- Then use a sharp knife to cut the sushi roll into pieces. I don’t find it particularly better to use a serrated knife. Just make sure to use a sharp one!
Spicy Mayo:
- In a food processor or blender, place the silkin tofu, garlic powder, sriracha and lemon juice and blend until smooth. That's it! Super easy and you'll have a bunch of leftovers for the week. Just store in a jar and keep in the refrigerator.