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.
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.
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.
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 youβre 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.