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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!
easyrainbowsimplesushiveganvegetable
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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!

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