Happy Thanksgiving in the US! Have a wonderful holiday. This dish might be good to make after all your leftovers are done and you want something light to eat! I’m unfortunately allergic to fish and shellfish as well as dairy, and have a high intolerance to gluten. So I’ve never been able to enjoy sushi the way others have described it to me. I am, however, a fan of wasabi and ginger, and I’ve had some great non-seafood sushi.
The first time I tried homemade sushi was years ago at a cousin’s place right after Thanksgiving in the US. She went out of her way to make me turkey and vegetarian sushi while she made regular sushi for all of her other guests.
Some of the health benefits include promoting eye and heart health, better digestion and skin, weight management and protection for your teeth and gums.
Spicy rainbow vegan sushi rolls recipe
- Makes: 2 servings
- Total time: 1 hour 30 minutes – 2 hours, 45 minutes’ cook time, 30-45 minutes’ prep time
- 6 raw, organic Nori sheets, Amazon has them
- Optional: Sesame seeds for garnish
For the rice
- 1.5 cups sushi-grade rice(you may have some left over)
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1.5 teaspoons salt
For the sushi filling
- 1 cup carrot, diced
- 1/2 cucumber, sliced
- 1 cup bell peppers, diced
- Handful of purple cabbage, chopped
- 2 teaspoons of sunflower oil
- Salt and pepper to your liking
- 1 tablespoon vegan mayo, Vegenaise is the brand used here. If you aren’t vegan or can have dairy, use regular mayonnaise (you’ll need some as a mixture for two of the recipes)
- 1 tablespoon Sriracha or hot sauce to taste, *Read the ingredients on the label if you’re buying it. I have accidentally bought Sriracha sauce that had fish paste in it.
- 6 toasted nori sheets
For the side sauces
- 1/4 cup Tamari sauce, if you’re not gluten-free, use soya sauce
- 1/2 cup of wasabi
- 1/2 cup of picked ginger
Directions for the vegetables
- Cut your vegetables as mentioned above
- In a bowl, stir together the sunflower oil, salt and pepper, vegan mayo and Sriracha.
- Add the vegetables to the mixture.
- Roll the sushi as detailed below.
Directions for rice and nori
- To make the sushi rice cook according to the package.
- Once the rice is done, season it with the rice vinegar, sugar, and salt and set aside to cool.
- To assemble the rolls, divide the cooled rice into all the portions. Slide a sushi mat into a large Ziploc bag or cover with plastic wrap. Place one sheet of nori with the shiny side down, on the mat. Moisten your fingers with some water to prevent rice from sticking to them and then spread the rice evenly over the nori sheet. Leave about one inch uncovered at the top.
- Once rolled, seal the end with water or add a few grains of rice to the end to help seal. Now cut the sushi in half with a very sharp knife.
- Next, cut each half into halves and then those halves into halves to make 8 pieces.
- Place all types of sushi onto a serving plate, or plates, and sprinkle with sesame seeds if desired.
- Serve with Tamari sauce, wasabi and pickled ginger on the side.
Approximate nutrition per 8 pieces (Based on brands used in this recipe)
- Calories: 230
- Fat: 6 G
- Carbs: 30 G
- Protein: 4 G