Rainbow sushi rolls

Name: Rainbow sushi rolls
Prep time: 4 h 30 min
Total time: 4 h 30 min
Cuisine: Japanese, Asian
Ingredients: 3 cups (550 g) of cooked sushi rice (seasoned or plain)*; 5 - 6 seaweed nori sheets; 1 sweet potato, peeled and cut into ½ cm (¼ inch) planks; ½ avocado, sliced into strips; ¼ mango, sliced into thin strips; ¼ cucumber, de-seeded and sliced into thin strips; ¼ red bell pepper, sliced into thin strips

5 steps

Prep:4h 30min

*Made from approximately 1½ cups of uncooked rice Storage: best if enjoyed right away, but you can store in the fridge for up to a day. Tip for storing: leave in a complete roll and cut when you want to eat it to prevent the sushi from drying out. Variations: mix up the vegetables by using carrot, lettuce, edamame beans, bean sprouts, crispy tofu, or fried onions for a bit of crunch.

Updated at: Thu, 17 Aug 2023 06:41:18 GMT

Nutrition balance score

Great

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories141.6 kcal (7%)

Total Fat1.6 g (2%)

Carbs28.9 g (11%)

Sugars3 g (3%)

Protein3.4 g (7%)

Sodium22.3 mg (1%)

Fiber3.5 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

550gsushi rice

cooked, seasoned or plain

5seaweed nori sheets

1sweet potato

peeled and cut into 1/2 cm planks

0.5avocado

sliced into strips

0.25mango

sliced into thin strips

0.25cucumber

de-seeded and sliced into thin strips

0.25red bell pepper

sliced into thin strips

Instructions

Step 1

Preheat the oven to 180°C (350°F).

Step 2

Lay the sweet potato strips on a parchment lined baking sheet and roast for 10 - 15 minutes, flipping half way, until they are fork tender. Remove from oven and let cool, before cutting into strips

Step 3

Place a sheet of nori, rough side up, on your rolling mat and spoon on about ½ cup (90 g) of cooked sushi rice. Gently spread out the rice with a spoon or your fingers. Tip: if you are finding the rice sticks to the spoon or your fingers, you can wet your fingers with some water, and it will make it easier to spread. Tip: the rice should cover the sheet, but 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.

Step 4

Place your vegetables in a line, about ½ inch (1 cm) above the bottom of your roll

Step 5

Using your fingers to hold the fillings in place, pull up on the mat to gently roll the sushi into a firm cylinder. Cut into ½ inch (1 cm) pieces, or leave whole and cut just before eating.

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