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Rainbow Veggie Rolls
55 min
Main
Appetizer
10 ingredients or less
Servings
(2 rolls per serving)
Total
55 minPrep
30 minCook
25 minFree from
soy
peanut
tree nut
sesame
gluten
Ingredients
Sushi rice
-
1½ cups (300 g)uncooked Japanese short-grain rice, rinsed
-
2 Tbsp (30 mL)rice vinegar
-
1 tsp (5 g)granulated sugar
-
½ tspsalt
Vegetable fillings
-
1medium sweet potato, peeled, cut into ½ cm planks
-
6nori seaweed sheets
-
1avocado, sliced
-
1mango, sliced
-
½cucumber, seeds removed, thinly sliced
-
1red bell pepper, thinly sliced
Serves well with
-
toasted sesame seeds
-
pickled ginger
Directions
- Line a baking tray and preheat the oven to 350°F (180°C)*.
- Cook the rice according to the package instructions. When cooked, remove from the heat and keep covered with a lid for 5 minutes.
- Meanwhile, whisk together the vinegar, sugar, and salt in a small bowl.
- Lay the sweet potato planks on the baking tray and roast for 20 minutes, or until cooked through, flipping halfway. Remove from oven and let cool before cutting into thin strips.
- Transfer the cooked rice to a large shallow bowl. Pour over the sugar-vinegar mixture and gently mix it in while the rice is still warm. Then let the rice cool to room temperature.
- Meanwhile, prep the veggies and mango, including cutting the cooked sweet potatoes into strips.
- Spoon some cooled rice on the rough side of a nori sheet and spread it out**. You should still be able to see some of the seaweed below the rice. Leave about 1 inch (2 cm) of space at the top of your sheet uncovered.
- Place some veggies and mango strips in a line, about 1 cm above the bottom of your roll. Then roll it up! Wet the seaweed at the top of the roll with some water to help it secure the roll shut.
- Use a sharp knife to cut the rolls into bite-sized pieces***. Enjoy!
Notes
- * We used top and bottom heating (not fan-assisted/convection).
- ** Wet your fingers or spoon with some water to prevent it from sticking.
- *** Lightly coat your knife with water or oil to prevent it from sticking to the rice.
Storage
- The prepared rolls are best enjoyed right away, but they can be stored in an airtight container in the fridge for up to a day. Leave in a complete roll and cut when ready to eat. This prevents the rolls from drying out.
- If you have already cut your rolls: line an airtight container with a piece of moist paper towel, or a small, thin tea towel. Place your pieces on top, and wrap the cloth edges over the rolls. The moisture from the liner will keep your cut pieces chewy for at least a day.
Let us know what you think
Watch it step-by-step!
Plate method
The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.
Grains & Starches 54%
• uncooked Japanese short-grain rice
• medium sweet potato
Proteins 0%
Fruits & Veggies 46%
• nori seaweed sheet
• avocado
• mango
• cucumber
• red bell pepper
Calcium
No significant sources of calciumFat
• avocado
Nutrition info
Focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. For specific nutrition needs due to a medical condition, consult a dietitian or physician. While we strive to provide accurate nutritional information, we cannot guarantee its accuracy. See our disclaimer for details.
Frequently asked questions
What’s the best rice for making sushi?
Japanese short-grain rice is ideal for making sushi because its stickiness helps the rolls hold together better. Unlike longer varieties that become fluffy and are prone to falling apart, short-grain rice tends to clump together. Both sweet rice (which is very sticky) and short-grain brown rice (which is slightly less sticky) are also good options for veggie rolls.
What protein can I add to veggie rolls?
Some ideas include tofu, tempeh, or edamame. You can also add a sprinkle of nuts or seeds, such as sesame seeds, for an extra protein boost.
How do you keep the rolls from falling apart?
To keep the sushi rolls from falling apart, be sure to use sticky short-grain rice, which helps them hold together. Also, make sure not to overfill them and roll them tightly for best results.
Can I make the veggie sushi rolls ahead of time?
Prepared vegetable sushi rolls are best enjoyed right away, but they can be stored in an airtight container in the fridge for up to a day. Leave them in a complete roll and cut when ready to eat to prevent them from drying out. If you’ve already cut your rolls, line an airtight container with a piece of moist paper towel or a small, thin tea towel. Place your pieces on top and wrap the cloth edges over the rolls. The moisture from the liner will keep your cut pieces chewy for at least a day.
What dipping sauces go well with veggie sushi rolls?
Vegetable sushi rolls pair well with a variety of dipping sauces. Popular choices often include soy sauce, hoisin sauce, peanut sauce, and sweet chili sauce.
Are veggie sushi rolls kid-friendly?
Yes, they're a fun and kid-friendly meal or snack! Their colourful appearance and customizable fillings make them appealing to all ages, and they provide a fun and interactive way for kids to eat more vegetables.
Leave a comment
First time making sushi! Delicious and loved all the flavours together! Only had frozen mango but worked okay - I just made sure to pat it dry with a paper towel 😊
I meal prep this recipe into 5 days.
I replaced the mango with your spicy garlic tofu recipe because I’m not a fan of fruit with my savory dishes.
Then I use your spicy mayo as a dip for this and it’s just sooo delicious!
It’s tempting not to eat it all!
Have been making this one for years. Absolutely delish!
I made sushi for the very first time with this recipe and it was a breeze.
I always thought Sushi would be complicated to make, turns out that's absolutely not true! Love the easy-to-follow instructions.
The taste is divine, absolutely loving that, but what kind of magic is necessary to make this within 35 minutes? The time for the rice to be washed, cooked and cooled, is more than 35 minutes. I generally find your recipes slightly tight timing wise, but this took three times longer than stated, and I wasn't dawdling.
The recipe was easy to follow though, and it's a great combination of flavours. So would make it again, but with about three times as much time to spare :)
Delicious. Can end up taking quite a lot of time but certainly worth it. Decided to fry half of them in tempura for extra variety and some chilli vegan mayo on top.
Good recipe. We all enjoyed it! Would be 5 stars if there was like a "sauce" (maybe some kind of mayo) in it.
These were so good and actually easier to make than I thought it would be!
Wonderful!
Delicious!
I have been making these for workday lunch everyday, and I pre-roast the sweet potatoes and roll it fresh every morning. I look forward to it every day!
Really delicious, easy to make, and customisable! The only veggie sushi options around me always just make it with bell pepper (which I don’t like in sushi) so I just took it out from this recipe and was still left with a lot of nice fillings :)
yum
It will be helpful to list directions on how to make the rice (electric pressure cooker and a pot) and what rice can be used or is best to use.
dontknow what the 0.67 neans
Easy, quick and really tasty. I'm going to make at least twice a month :-)
I've always been kind of intimidated to make sushi rolls but it was a lot easier than I expected! The bamboo roller definitely helped. I love that sushi is so versatile - you can fill them with whatever you want :)
Delicious! We made these yummy Rainbow Veggies Rolls last night, and they were a BIG hit with my kids (I loved them too). Sushi is big in our house, and I'm pretty sure Rainbow-style veggie will be on the menu from now on :).
I'm half Japanese turning vegan and I discovered that there is an ancient and traditional way to make vegan sushi with flavoured konjac blocks. That's what monks have been eating for centuries to enjoy "sashimi" and "sushi" without killing animals :)
I am slowly discovering bits of vegan aspects in the Japanese culture thanks to buddhist cooking, and thankfully can have more to eat than simple beans or seaweeds!
Ever since I made these last year with my kids they have been asking for them regularly. Sometimes they forget about them for a month or so, but especially in the Summertime these are in popular demand in our household. Last Friday I made them again when some friends came over for dinner and no one missed any sort of animal protein whatsoever. They taste supergood, look amazing and are a lot of fun to make, either by yourself or with kids!
This recipe was my introduction to sushi making and the more times I come back to it, the better I get at rolling and more fun I have doing it! 🙌🏻❤ I used the PUL sushi rice recipe which really helped so thank you for that too! I think these veggie rolls are so good especially with toasted sesame seeds and soy sauce. I used to be intimidated at the thought of making my own sushi but no more!
As a huge fan of sushi, I thought I would miss the fish in these rolls. But these are so delicious and fresh and a great with wasabi and soy sauce! Also super fun to make and assemble, I always overestimate the amount of veggies I need because a few ingredients for a lot of rolls!