Rainbow Sushi

About the Recipe

Ingredients

Makes 4+ Servings

1 1/2 c (285 g) cooked rice or quinoa
1 red bell pepper, sliced
2 beets, sliced or shredded
1 cucumber or zucchini, sliced or shredded
2 carrots, sliced or shredded
1 avocado, sliced or mashed
12 sheets nori seaweed
to taste sesame seeds (optional)
1 tsp (5 mL), or to taste hoisin sauce (optional)
4 tbsp (60 mL) rice vinegar (optional)
1/8 tsp (0.6 mL) agave nectar (optional)

Directions

1. Cook the brown rice according to package. You can optionally season the cooked rice with 2-4 tbsp (30- 60 mL) of rice vinegar and a few drops of agave.

   
   
   

2. Spread cooked rice on top of each nori sheet.

   
   
   

3. Top with avocado and veggies, plus a sprinkling of sesame seeds if using.

   
   
   

4. Tightly roll into a log shape. Repeat. Cut nori rolls into smaller pieces. Dilute hoisin sauce with water for a dipping sauce, if desired.

   
   
   

5. Note: Use a short-grain brown rice or you can swap rice for quinoa.

   
   
   

Nutrition Facts