Vegan Rainbow Sushi

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This sushi recipe is vegan, gluten-free, naturally colored, and naturally sweetened. I was planning on doing several posts this month but it’s been a busy past few weeks. From going on our first beach trip and having several visitors come into town since the pandemic. I really wanted to dedicate a recipe for Pride Month. I make sushi every week and thought this would be a great recipe to add some flair. So I stepped up my normal ingredients and added more color and vegetables. It’s still quite simple to make and would be a wonderful dish to bring to dinner parties or any potluck situation to impress friends and family.

I was able to use natural food coloring to the rice using turmeric, purple sweet potato powder, blue butterfly pea powder, and pitaya powder. I used red and orange bell peppers, cucumbers, avocados, and red cabbage to give a variety of colors. I also added some tofu for additional protein. You can really add any of your favorite vegetables to this recipe like carrots or zucchini.

How-To Video

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Let’s Make This Rainbow Sushi

What you’ll need

Sushi Rice

• 2 1/2 cups Japanese short grain rice
• 2 1/2 cups water
• 1/3 cup rice vinegar
• 4 1/2 tsp maple syrup or any sweetender of choice
• 1 1/2 tsp salt

Filling

• 5-6 sheets nori seaweed sheets
• 1 red bell pepper, thinly sliced
• 1 orange bell pepper, thinly sliced
• 1 cucumber, sliced
• 2 avocados, thinly sliced
• 2 cups shredded red cabbage
• 7 oz organic tofu, about half a package
• turmeric, for color
• purple sweet potato powder, for color
• blue butterfly pea powder, for color

Prep vegetables, chop red bell peppers, orange bell peppers, cabbage, and cucumber. Slice tofu into small squares.

• Place rice in colinder and rinse under running water till water runs clear, about 1 -2 minutes
• Add rice to rice cooker or sauce pan. Add water and place in rice cooker and cook according to rice cooker. If using stove top add 1/4 cup more water and cook for about 15 – 18 minutes or until water has evaporated. Careful not to burn bottom.

• While rice is cooking place sliced tofu into air fryer and cook at 370 degrees F for 8 minutes. If you don’t have an air fryer you can also cook tofu over a stove top. Just pace in pan with some olive oil and cook each side for about 2 minutes or until slightly golden.
• Add rice venegar, maple syrup and salt to a small sauce pan over medium heat.

• Simmer till salt has completely dissolved, about 2 -3 minutes. Let cool
• Once rice has cooked place in a large bowl.

Pour sushi vinegar and mix by folding and doing a slicing motion into the rice.

Cover with wet cloth and let cool for about 10 minutes

Once rice has cooled divide into 4 sections

about 1 1/4 cup each and place into separate bowls.

Add the tumeric, sweet potato powder, blue butterly pea powder, and pitaya powder to the bowls of rice separately.

Mix well and add more powder if needed to enhance the color.

Place a sheet of nori on a flat surface. Take a few spoonfuls of the colored rice going across the sheet of nori. Alternate colors and are about an inch wide, see video for visuals. Make sure to leave an edge of seaweed around the rice on the top and bottom.

Place the cucumber, red and orage bell peppers, avocado, tofu going across the sheet. Add the shredded cabbage on top.

Wet the top edge of the nori with water to help seal sushi. Gently fold tightly and roll. Gently press the rolled sushi to make sure it seels at the edge.

With a sharpen knife cut sushi roll about 1/2 an inch in thickness.

Serve immediately with tamari sauce and enjoy!

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