Rainbow Vegan Sushi
Course: LunchCuisine: JapaneseDifficulty: EasyServings
2
servingsPrep time
10
minutesCooking time
5
minutesCalories
433
kcalAn easy to make vegan sushi roll.
Ingredients
1 cup glutinous rice, cooked
3 Tbsp rice vinegar
1 sheet seaweed
1/2 orange bell, sliced
1/2, yellow bell pepper, sliced
1/4 cucumber, sliced
1/4 avocado, sliced (optional)
Preparation
- Make rice according to package directions. Once rice has finish steaming add to large bowl and pour rice vinegar over rice. Gently mix in vinegar and set aside and allow rice to cool about 15 – 20 mins.
- Get bamboo mat out and lay flat. Place sheet of seaweed on top. Once rice has cooled spoon rice on top of seaweed evenly – forming a layer of rice the same size of the seaweed sheet.
- Then lay sliced veggies in a single horizontal line on top of rice in the middle of the layer of rice. Now gently lift bamboo mat over the layer of veggies forming a half roll like you’re tucking the veggies in. Make sure this has been secured. Once secure continue rolling until you have a full sushi roll.
- Now slice roll and serve.
- To get the different color rice you can mix in beetroot powder, spirulina, boiled water from purple cabbage.
Notes
- Here’s a great video on how to roll sushi: https://youtu.be/40MiH9-FQ5w
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Nutrition Facts
2 servings per container
- Amount Per ServingCalories433
- % Daily Value *
- Total Fat
5.9g
10%
- Saturated Fat 1.2g 6%
- Sodium 55mg 3%
- Potassium 340mg 10%
- Total Carbohydrate
81.7g
28%
- Dietary Fiber 4g 16%
- Sugars 3.4g
- Protein 8.4g 17%
- Calcium 38%
- Iron 5%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.