Rainbow Vegetable Sushi Recipe

Cooking Directions

• STEP 1.Prepare sushi rice according to package instructions and let it cool.
• STEP 2.Slice the vegetables into thin strips, ensuring they are all similar in size.
• STEP 3.Place a sheet of nori seaweed on a bamboo sushi mat and spread a thin layer of sushi rice on top.
• STEP 4.Arrange the vegetable strips in a row across the rice, leaving a small space at the top.
• STEP 5.Roll the sushi tightly using the bamboo mat, applying gentle pressure to ensure it holds its shape.
• STEP 6.Slice the sushi roll into bite-sized pieces using a sharp knife.
• STEP 7.Repeat the process with the remaining ingredients to make more sushi rolls.
• STEP 8.Serve the Rainbow Vegetable Sushi with soy sauce, wasabi, and pickled ginger for dipping.
• STEP 9.Store any leftovers in an airtight container in the refrigerator for up to 2 days.

Cooking Tips

• Make sure to wet your hands with water before handling the sushi rice to prevent it from sticking.
• Use a sharp knife to slice the sushi roll for clean and neat cuts.
• Feel free to customize the vegetable fillings based on your preferences and seasonal availability.

Storage and Serving

• Serve the Rainbow Vegetable Sushi as a main dish or appetizer.
• You can also pack it for lunch or a picnic.
• To serve, garnish with sesame seeds or chopped green onions for added flavor and presentation.