• Recipes
    • Dinners
    • Lunches + lights
    • Breakfasts & Brunch
    • Desserts
    • Snacks
    • Staples
    • Drinks
    • Party
    • Sides
  • Join our team
  • Contact
  • Cookbooks
  • SO VEGAN App
  • Blog
Popular Recipes
Creamy Aubergine Dip
Homemade Cinnamon + Raisin Bagels
Cauliflower Tikka Wraps
Sugar Free Carrot Cake
Aubergine Milanese With Spaghetti
High Protein Spinach Pasta
High Protein Edamame On Toast
Sesame Crusted Tofu + Ginger Slaw
Pulled Mushroom Banh Mi
Homemade Vegan Pesto
SO VEGAN
  • Recipes
    • Dinners
    • Lunches + lights
    • Breakfasts & Brunch
    • Desserts
    • Snacks
    • Staples
    • Drinks
    • Party
    • Sides
  • Join our team
  • Contact
  • Cookbooks
  • SO VEGAN App
  • Blog
Lunches + lightsPartySidesSnacks

Rainbow Veg Sushi

by Ben, So Vegan March 21, 2019December 27, 2021
March 21, 2019December 27, 2021
Rainbow Vegetable Sushi

Somehow it has been almost 3 years since we started So Vegan and we’ve only just shared our first sushi recipe.

We’re sorry.

But it was worth the wait.

Sushi was always something we never assumed we could make at home.

It always seemed fussy and time-consuming, but this recipe is super easy, fresh, vibrant and tons of fun.

All you’ll need is a sushi rolling mat (you’ll find these on Amazon or almost every Asian supermarket) and some nimble fingers.

Rainbow Vegetable Sushi

Lots of sushi recipes use a lot of rice.

Our version uses just enough to wrap around the nori so we can pack in more delicious veggies.

You still get that lovely sweet flavoured rice, but it also comes with a refreshing crunch.

Win win.

And don’t forget, if you love this, then you’ll totally love our debut 5-ingredient cookbook So Vegan in 5, which is available to buy right now.

Enjoy!

Roxy & Ben

Rainbow Veg Sushi

Rainbow Veg Sushi 🥢
Full recipe: sovegan.co/sushi

Posted by So Vegan on Thursday, 21 March 2019

Rainbow Veg Sushi

Serves: 4 people Prep Time: 15 minutes Cooking Time: 35 minutes 35 minutes
Nutrition facts: 200 calories 20 grams fat

Ingredients

  • Rainbow Vegetable Sushi 250g (8.8oz) sushi rice
  • 3 tbsp rice vinegar
  • 2 tbsp caster sugar
  • 1 tsp salt
  • 1/2 raw beetroot
  • 1/2 yellow pepper
  • 1/2 red pepper
  • 1/2 carrot
  • 1/2 cucumber
  • 1/2 avocado
  • 3 sheets of sushi nori

Serve with:

  • pickled ginger
  • soy sauce
  • wasabi

Method

  1. Thoroughly rinse and drain the rice under cold water 3 times, then add it to a saucepan with 330ml (11.2 fl.oz) of cold water. Bring to the boil, then cover with a lid and simmer for 10 minutes.
  2. Remove the pan from the heat and leave it to sit with the lid on for 25 minutes.
  3. Remove lid from the rice and transfer to a large mixing bowl, then stir in the rice vinegar, sugar and salt. Then leave the rice to cool completely.
  4. Meanwhile, peel the beetroot and avocado, then julienne all of the vegetables (slice them thinly).
  5. Now it’s time to construct the sushi. First pour cold water into a small bowl and leave the bowl to one side. Place a sheet of nori on top of a sushi rolling mat (rough side up and smooth side down), then wet your fingers in the cold water and use your hands to transfer 1/3 of the rice on top of the nori. Carefully spread the rice out evenly on top of the nori, leaving a 2-3 cm (1 inch) space at the top.
  6. Place 1/3 of each vegetable on top of the rice along one row, approximately 1/4 of the way up the nori. Then pick up the bottom end of the sushi mat and tightly roll the nori.
  7. Transfer the sushi roll to a chopping board and use a sharp bread knife to slice into rolls approximately 2cm (2/3 inch) in width.
  8. Serve the sushi rolls on a plate alongside the soy sauce wasabi and pickled ginger. Yum!
Did You Make This Recipe?
Don't forget to share your SO VEGAN creations on Instagram and tag us at @SOVEGAN!
0 Comment
0
FacebookTwitterGoogle +Pinterest
Previous post
Sweet Potato Goodness Bowl
Next post
Quinoa Energy Bars

You may also like

Creamy Aubergine Dip

June 8, 2023

Homemade Cinnamon + Raisin Bagels

June 6, 2023

Cauliflower Tikka Wraps

May 29, 2023

Sugar Free Carrot Cake

May 26, 2023

High Protein Edamame On Toast

April 28, 2023

Sesame Crusted Tofu + Ginger Slaw

April 25, 2023

Pulled Mushroom Banh Mi

March 27, 2023

Mini Pecan Pies

March 6, 2023

Mexican Style Salad Bowl

March 5, 2023

Sweet + Sticky Brussels Sprouts Noodles

December 12, 2022

Leave a comment Cancel reply

About us

About us

Hello! We're Roxy & Ben. We created SO VEGAN in 2016 to make it easy for everyone to eat more delicious plants so people and the planet can thrive, and since then our videos have been seen by hundreds of millions of people all over the world. It's amazing to see so many people enjoying our plant-based creations, and this is only the beginning!

The SO VEGAN App

The SO VEGAN App

Download our app today and start your 7-day free trial to discover over 350 fuss-free and flavoursome recipes! Find out more

ONE POT VEGAN

ONE POT VEGAN

Have you heard about our cookbook ONE POT VEGAN? It's packed with 80 simple and tasty recipes all cooked in one-pot, one-pan or one-tray and we think you’ll love it! Find out more

Newsletter

Subscribe to our newsletter to get your hands on a copy of our Fan Favourites eBook and more goodies!

Popular Posts

  • 1

    High Protein Spinach Pasta

    May 2, 2023
  • 2

    Sugar Free Carrot Cake

    May 26, 2023
  • 3

    How To Make A Classic Falafel Wrap

    August 28, 2019
  • 4

    Raw Apricot + Ginger Energy Bars

    August 15, 2019
  • 5

    Homemade Pea Milk

    May 19, 2020

Tweets

Missing consumer key - please check your settings in admin > Settings > Twitter Feed Auth
  • Facebook
  • Twitter
  • Instagram
  • Youtube

© 2022 SO VEGAN - Terms - Contact