Recipe

Rainbow Sushi

Name: Rainbow Sushi
Yield: 4+
Ingredients: cooked rice or quinoa (3 cups); sliced red pepper (1 cup); sliced or shredded beets (1/2 cup); sliced or shredded cucumber or zucchini (1 cup); sliced or shredded carrots (3/4 cup); avocado, sliced or mashed (1); nori seaweed (12 sheets); sesame seeds (to taste); hoisin sauce (to taste); rice vinegar (2-4 tbsp.); agave nectar (a few drops)

4+ servings

Source: Your Body in Balance by Neal Barnard, MD; recipe by Lindsay S. Nixon

Find this recipe and more in Your Body in Balance by Neal Barnard, MD!

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1 About Recipe
2 Ingredients
3 Directions
4 Nutrition Facts

About the Recipe

83 Calories · 2 g Protein · 3 g Fiber
Dinner
Nut-free

Ingredients

Makes 4+ Servings

cooked rice or quinoa (3 cups)

sliced red pepper (1 cup)

sliced or shredded beets (1/2 cup)

sliced or shredded cucumber or zucchini (1 cup)

sliced or shredded carrots (3/4 cup)

avocado, sliced or mashed (1)

nori seaweed (12 sheets)

sesame seeds (to taste)

hoisin sauce (to taste)

rice vinegar (2-4 tbsp.)

agave nectar (a few drops)

Directions

Thinly slice or shred vegetables. Optional: Season cooked rice (or quinoa) with 2-4 tablespoons of rice vinegar and a few drops of agave.
Spread cooked rice (or quinoa) on top of each nori sheet.
Top with avocado and veggies, plus a sprinkling of sesame seeds if using.
Tightly roll into a log shape. Repeat. Cut nori rolls into smaller pieces. Dilute hoisin sauce with water for a dipping sauce, if desired.

Nutrition Facts

Per roll (1/12 of recipe)

Calories: 83
Protein: 2 g
Carbohydrate: 15 g
Sugar: 1 g
Total Fat: 2 g
Calories from Fat: 20%
Fiber: 3 g
Sodium: 27 mg

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