Rainbow Sushi Rolls

πŸ•’ Prep: 30 min
πŸ”₯ Cook: 20 min
🍽 Serves: 4
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Rainbow Sushi Rolls are a vibrant and healthful twist on traditional sushi, bursting with fresh veggies and colors that pop. They're perfect for impressing guests or brightening up a dull weeknight dinner.

Ingredients for Rainbow Sushi Rolls

Sushi rice: The foundation of any good sushi, providing the sticky texture needed to hold the roll together.

Rice vinegar: Adds a slight tanginess and helps season the rice without overpowering the other flavors.

Sugar and salt: Balance the acidity of the vinegar, giving the rice a well-rounded flavor.

Nori: Seaweed sheets that wrap everything up, adding a subtle umami flavor.

Red and yellow bell peppers: Offer a sweet crunch and vibrant color.

Purple cabbage: Provides a slightly peppery bite and extra color.

Avocado: Adds creaminess and a healthy dose of good fats.

Soy sauce, pickled ginger, and wasabi: Classic accompaniments for a flavorful finish.

Tips & Tricks

  • Wet your hands when handling sushi rice to prevent it from sticking.
  • Use a sharp knife to slice the rolls, and clean it frequently for neat cuts.
  • If your rolls are falling apart, try pressing a little more firmly when rolling.

Serving Suggestions

Pair these vibrant rolls with a light miso soup or a crisp seaweed salad to round out your meal. For a fun twist, serve with a spicy sriracha-mayo dipping sauce.

Frequently Asked Questions

Can I make these rolls ahead of time?
Yes, but sushi is best when fresh. If needed, make them a few hours in advance and keep them refrigerated until serving.
What other fillings can I use?
Feel free to add cucumber, carrots, or even cooked shrimp for variety!

Rainbow Sushi Rolls Recipe Walkthrough

Start by rinsing the sushi rice under cold water until it's clear. This removes excess starch, which is crucial for the rice's perfect texture. Then, pop it into your rice cooker with 1 1/4 cups of water. Hit start, and let it do its thing. If you’re using a pot, bring it to a boil, then simmer until the water is absorbed.

As the rice cooks, grab a small bowl and mix together rice vinegar, sugar, and salt until everything dissolves. This mixture will give your rice the classic sushi flavor.

Once the rice is done and slightly cooled, gently fold in your vinegar mixture. Be careful not to mash the rice; you want to keep those grains intact.

Now, lay a sheet of nori on your bamboo mat, shiny side down. Spread a thin layer of rice over the nori, leaving a 1-inch border at the top. This space is crucial for sealing the roll.

Line up your red and yellow bell peppers, purple cabbage, and avocado across the center of the rice. Keep your layers balanced for an even roll.

Using the mat, start rolling from the bottom, pressing gently but firmly to keep everything tight. When you reach the top border, wet it slightly to seal the roll.

With a sharp knife, slice your roll into bite-sized pieces. Wipe the blade with a damp cloth between cuts for clean slices. Serve with soy sauce, pickled ginger, and wasabi on the side.

Why You'll Love This Recipe

  • Visually stunning with a rainbow of colors that make meal times exciting.
  • Pack full of crunchy, fresh vegetables for a healthy bite.
  • Easy to customize with your favorite fillings.
  • Perfect for sushi beginners and a fun activity for kids!

Ingredients

1 cup sushi rice
1 1/4 cups water
1/4 cup rice vinegar
1 tablespoon sugar
1/2 teaspoon salt
4 sheets nori
1/2 red bell pepper, thinly sliced
1/2 yellow bell pepper, thinly sliced
1/2 cup purple cabbage, thinly sliced
1 avocado, sliced
Soy sauce for serving
Pickled ginger for serving
Wasabi for serving

Step-by-step Instructions

1. Rinse the sushi rice under cold water until the water runs clear.
2. In a rice cooker, combine the rinsed rice and 1 1/4 cups water. Cook according to the manufacturer's instructions.
3. Once cooked, transfer the rice to a large bowl and let it cool slightly.
4. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Then, gently fold this mixture into the rice.
5. Place a sheet of nori on a bamboo sushi mat, shiny side down.
6. Spread a thin layer of rice over the nori, leaving a 1-inch border at the top edge.
7. Arrange slices of red and yellow bell pepper, purple cabbage, and avocado across the center of the rice.
8. Roll the nori tightly around the fillings using the bamboo mat to shape it.
9. Slice the roll into bite-sized pieces and serve with soy sauce, pickled ginger, and wasabi.

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