Rainbow Sushi Rolls

In these rainbow sushi rolls, sushi rice, nori, purple cabbage, carrot, kale, avocado and alfalfa rolled into a tightly packed sushi roll, with a tamari almond butter sauce to dip. Are you drooling yet? Making sushi at home may seem a bit daunting, but it's actually super easy especially if you follow this recipe! When it comes to making sushi, you want to ensure the veg is well chopped into thin slices. Using a sharp knife, and taking extra care in slicing. It will go a long way to getting you a nice and tightly packed roll. Making rainbow sushi rolls is also a great date night activity, or something fun to do with your kids. Apart from chopping the veg (which honestly, takes some time), the sushi making process is quite straight forward.

Rainbow Sushi Rolls [Vegan, Gluten-Free]

Ingredients

For the Rainbow Sushi:

  • 1 1/2 cup sushi rice
  • 3 cup water
  • 1 cup purple cabbage shredded
  • 1 large carrot
  • 1 cup kale chopped
  • 1 avocado
  • 1/4 cup alfalfa sprouts
  • 7 nori sheets

For the Tamari Almond Butter Sauce:

  • 1/4 cup almond butter
  • 2 tablespoons tamari
  • 1/2 teaspoon white miso
  • 1 lemon, juiced
  • 1/4 teaspoon cayenne pepper flakes
  • 3 tablespoons water

Preparation

For the Rainbow Sushi:

  1. Begin by making sushi rice. Rinse rice thoroughly, then add to saucepan with water. Cook rice for 15 minutes, or as instructed on package. Remove from heat and fluff with a wooden spoon. Cover with tea towel and let cool long enough to be able to handle with your hands.
  2. While you are waiting for the rice, prepare your veg. Thinly slice cabbage, and cut carrot into matchsticks (I recommend using a mandolin for this). Chop kale leaves into small pieces, discarding the stems. Thinly slice avocado.
  3. Place bamboo sushi mat on work station (you can also use plastic wrap, if you don't have a bamboo sushi mat). Lay nori sheet on top of matt and gently press sushi rice on top to cover nori sheet in a thin layer.
  4. Arrange veggies in an even layer (avocado, red cabbage, carrot, kale and alfalfa), parallel to the edge of the nori sheet, leaving about 1-inch of rice at the top undecorated.
  5. Gently roll bamboo matt away from you, to roll the nori sheet into a log like a burrito. (For a tightly packed roll tuck in the veg with your fingers as you). Once in a roll, use a little bit of water to seal the edge.
  6. Slice sushi roll into bite sized sushi pieces with a sharp knife and set aside. Continue this process until you've used all the rice, nori sheets and veg.

For the Tamari Almond Butter Sauce:

  1. Add almond butter, tamari, miso, lemon juice, cayenne pepper flakes and water to a bowl. Whisk until smooth and creamy. Optional to add more water to thin if desired.

Notes

Tamari Almond Butter Sauce can be made ahead, it will last in fridge for up to 5 days. Sushi will last in fridge for up to 24 hours. I recommend leaving in log form and covered well with wrap. Keep in the fridge. Cut into bite-sized sushi pieces before serving. If you don't have a bamboo sushi mat you can use a square of plastic wrap. (I have never tried this but I imagine it's a bit more finicky).
https://www.onegreenplanet.org/vegan-recipe/rainbow-sushi-rolls-vegan-gluten-free/