Rainbow Sushi
User Reviews
5
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Prep Time
10 mins
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Total Time
10 mins
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Servings
4 servings
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Calories
114 kcal
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Course
Main Course
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Cuisine
Japanese
Rainbow Sushi
Description
Starting with properly cooked and cooled sushi rice, which adheres well to the nori's rough side, this rainbow sushi features an array of fresh vegetables sliced thinly for easy rolling and balanced flavor. The nori sheet is covered mostly with rice, leaving a margin to seal the roll when wetted, ensuring a tight, neat package. The mix of crispy bell peppers, creamy avocado, slightly sweet carrot, cool cucumber, and earthy beetroot contributes varied textures and a vibrant appearance.
These sushi rolls work well as a light meal or appetizer and can be customized with additional toppings like sesame seeds or made into inside-out rolls following similar techniques. Wetting the knife before slicing prevents the rice from sticking, preserving clean slices.
For best results, handle the rice with wet hands or a spoon, keep the rice fully cooled before use to prevent sogginess, and select nori sheets that can seal properly with water or a few grains of rice.
Ingredients
- 200 g sushi rice cooked
- 2 heet nori
- 0.5 red bell pepper cut into thin strips
- 0.5 yellow bell pepper cut into thin strips
- 0.25 cucumber cut into thin strips
- 1 carrot grated
- 0.5 avocado cut into thin strips
- 1 beetroot grated
Instructions
- Cook your sushi rice according to our Sushi Rice recipe.
- Lay a sheet of nori on a bamboo rolling mat, shiny side down. Put the cooked sushi rice onto the nori and spread to cover ¾ of the nori.
- Lay the filling halfway along the rice.
- Using a rolling mat, roll up from the bottom, tightly away from you. Leave a small amount of nori unrolled. Wet this part of the nori with water and finish rolling to seal it.
Notes
- Use 70 grams of raw sushi rice to yield about 200 grams cooked rice needed for this recipe.
- Wet your knife before each cut to prevent rice sticking and ensure clean slices.
- Place the nori shiny side down on the rolling mat for better rice adherence and appearance.
- If water alone doesn’t seal the nori, use a few cooked rice grains as glue when finishing the roll.
- Ensure the sushi rice is fully cooled before spreading to avoid soggy nori.
- Handle the sticky rice with wet hands or a spoon for easier spreading and rolling.
- Sprinkle sesame seeds on finished rolls to add texture and flavor if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 114 kcal
% Daily Value*
| Serving | 5rolls | |
| Calories | 114kcal | 6% |
| Carbohydrates | 18g | 6% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 33mg | 1% |
| Potassium | 335mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 3165IU | 63% |
| Vitamin C | 52mg | 58% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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