Rainbow Sushi

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Rainbow sushi is a vibrant vegetarian sushi roll that is so pretty.

Prep Time10

Total Time10

Course: Snack

Cuisine: Eurasian

Keyword: Rainbiw Sushi, Rainbow Sushi Roll,

Servings: rolls

Calories: 151kcal

Author: Stacey

Prepare your colourful vegetables and cream cheese by cutting them into thin long batons. I use a block of chilled cream cheese to make my cream cheese sticks.
Lay a nori sheet with the shiny side down on your bamboo mat.
Spread ½ a cup of sushi rice evenly over two thirds of the nori sheet. I use a wet spatula to do this.
Sprinkle some water on the part of the nori that is rice free.
Use your bamboo mat to firmly roll up the nori sheet, rice and fillings into a rainbow sushi roll.
Cut your sushi roll into 6 pieces. I use the star point of the knife to pierce the nori sheet, then cut through where I have pierced the sushi.

Water is your friend whenever you are making sushi. Keep your hands and utensils damp when you are handling sushi rice, this will stop it sticking to everything.
Less is more when it comes to the amount of rice you use. Don't spread the rice too thickly over the nori sheet.
Once rolled you can actually use the bamboo mat to tighten the roll even further. I double roll my sushi, ie a form the roll with the bamboo mat then I will roll again with the mat, this will make sure your roll is firm.
Red: Capsicum/bell pepper
Orange: Carrot, capsicum/bell pepper, smoked salmon
Yellow: Capsicum/bell pepper
Green: Cucumber, avocado, snow pea shoots, spring onions
Purple: Beetroot:
Cream cheese: I like to add an ingredient that has a creamy texture to bring together all the crunchy vegetables. This could be avocado or sushi mayonnaise.
Nori: Nori sheets: Seaweed sheets can be found in most grocery stores.
Sushi rice: This is an easy stove top sushi rice recipe or try making sushi rice in an instant pot.