Easy Rainbow Veggie Sushi
Rice and colorful veggies quickly roll up to make delicious sushi rolls for a tasty lunch or dinner.
Servings 6 rolls
Ingredients
Sticky Rice
- 3 cups cooked brown rice (1.5 cups dry rice)
- 4 TBSP rice vinegar
- 2 TBSP honey, maple syrup, or any type of sugar (helps brown rice be more sticky, but can be omitted)
- 1/2 tsp salt
Sushi Ingredients
- 6 nori sheets
- 1 cucumber
- 1 sweet potato
- 1 beet
- 1 avocado
- 1 bell pepper
- other vegetables or filling of choice: sprouts, tofu, carrot, mango, cooked mushrooms
On top:
- sesame seeds
- soy sauce, Liquid Aminos, tamari and/or Hoisin sauce for dipping (we like to dilute ours with water so it's not so salty)
Instructions
Make rice and prepare veggies
- If you have not cooked the rice, do so by rinsing 1.5 cups of dry rice, then boiling 3 cups of water in a pot. Add the rice to the boiling water, turn heat down to low, and let simmer for 30 minutes until the water is all absorbed and rice is tender.
- Meanwhile, stir together rice vinegar, salt and sweetener. Microwave (or heat on the stove) for about 30 seconds to 1 minute, until all is dissolved together.
- Stir vinegar mixture over cooked rice, transfer to a shallow dish to let it cool. Putting hot rice on the nori sheets makes them taste more fishy and might cause them to tear more easily.
- While rice is cooking and cooling, bake the sweet potato by microwaving it for about 5 minutes, until soft. Cut the cucumber, bell pepper, beets, avocado and sweet potato into strips.
To make sushi
- Place nori sheet on a sushi mat, plastic wrap, or towel. Use about 1/2 cup rice and spread it evenly all over the nori sheet except the upper edge.
- Line veggies up about 1 inch above bottom edge. Don't overstuff it, or the nori will tear.
- Slowly roll up the nori sheet, keeping it as tight as possible. Use your finger and a bowl of water to wet the upper edge so it willl stick. Use the towel or sushi mat to squeeze the roll so the sticky rice is pressed firmly.
- Cut into 1/2 inch pieces using a serrated knife, cleaning it often to keep the cuts smooth.
- Sprinkle with sesame seeds. Serve with a bowl of soy sauce (diluted with some water if desired) and dip each peice in it before popping it into your mouth with chop sticks or your fingers.
- Can be stored in the fridge in a container, but they get dry after a day. Best to store ingredients and assemble them fresh.
Notes
I think a peanut sauce or this Thai Sweet Chili Sauce would also be delicious for dipping in. Of course, wasabi and pickled ginger are traditional additions, if you're into authentic.
