Rainbow Carrot Vegan Sushi Rolls

Eat the rainbow!

If I was rolling in money I would probably eat sushi EVERY. SINGLE. DAY. Because sushi. I decided if I make it myself then it’s less expensive. Plus, there are so many different ways to put rolls together and if you make your own you can make it healthy! I decided to start with a vegan sushi to keep it simple.

I chose a colorful array of produce for my vegan sushi rolls- avocado, cucumber, mango and rainbow carrots. If you are making your own sushi rice put it on while you prep the roll fillings. Start by slicing the carrots. Next do the cucumber in the same way. Peel the mango and remove the avocado skin and slice both in a similar fashion as best as possible.

This is my favorite brand for rice!

Now it’s time to roll the sushi. Lay out the seaweed paper on the bamboo matt and spread the sticky rice on. I left the top half uncovered. Spread the avocado down first and then top with a few strips of each veggie and the fruit.

Each of the ingredients in this vegan sushi roll are not only delicious but also extremely good for your skin!

Start by rolling the sushi from the end with all the filling and as you go squeeze to keep tight. Continue until it is rolled all the way. Take a sharp knife and cut into 1″ thick rounds.

I am by no means a sushi chef, so I definitely need practice. I do know that I need a better knife! My rolls were pretty tight but the ends needed some work. However, as soon as I started cutting I had to be extremely careful and I don’t want to worry about that next time!

Serve cold and enjoy! I dipped mine in a bit of light soy sauce.

Rainbow Carrot Vegan Sushi Rolls

Homemade sushi with rainbow carrots, avocado, cucumber and mango.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Main Dish

Servings 3 people

Ingredients

  

• 1 cup sushi rice
• 1 orange carrot
• 1 purple carrot
• 1 yellow carrot
• 1/2 cucumber
• 1/2 mango
• 1/2 avocado
• 3 seaweed paper

Instructions

 

• Start the rice while you prep the fillings. Slice the carrots and cucumber. Peel the mango and remove the avocado skin and slice both in a similar fashion as best as possible.
• Lay out the seaweed paper on the bamboo matt and spread the sticky rice on. Spread the avocado down first and then top with a few strips of each veggie and the fruit.
• Roll from the end with all the filling and as you go squeeze to keep tight. Continue until it is rolled all the way. Take a sharp knife and cut into 1" thick rounds, then serve cold!

Notes

The cook time is only based on the rice.

These make a great meal prep too! The recipe yields 3 rolls and I made them on a night that I was alone so I just packed up the rest for lunches. I just wouldn’t prep for a whole week ahead unless you nix the avocado so it doesn’t go brown.

These made for a light and refreshing meal. They would be a great party appetizer too. More creative rolls to come!

I have a bamboo matt of my own but the correct tools for the sticky rice would definitely make things easier in the future. If you don’t have a kit at all check out this sushi prep deal!