Rainbow Vegetable Sushi Rolls

Rainbow Vegetable Sushi RollsI was a little bit intimidated to try sushi, but it was so easy!!  I purchased my nori and sushi mat here on Amazon.  Nori are the thin seaweed sheets used to roll the sushi.  The mat was really necessary to help roll and tighten the roll.

To begin, prepare all of  your ingredients.  I julienned mine but may opt to cut the avocado larger next time.
ingredientsNow, lay out your sushi mat and one sheet of nori.  Spread the brown rice/quinoa mixture almost to the edges, leaving more space at the far end where you will close it.  I used red quinoa which I think really gave it a unique look!
riceNow, layer your cut vegetables in the center of the roll.  Do not overfill.
Layered IngredientsUsing the mat and starting at the end closest to you, start rolling the nori over the filling using your fingers to hold the filling in as you go.  Use the mat to help you tighten the roll before proceeding.  Continue to roll to the end and use the mat to tighten.
rolledNow using a sharp knife, trim the rough ends and then slice in half.  Wipe the knife in between each cut on a wet towel so it won’t stick.  Continue to cut the halves in half, until you have eight pieces.  You can make them larger or smaller depending on your preference.
close up

Rainbow Vegetable Sushi Rolls



  • Nori Seaweed Sheets for Sushi
  • and Sushi Rolling Mat
  • 1 C Brown or white sushi Rice, cooked
  • 1 C Quinoa cooked (try the red variety if you can find it!)
  • 1/4 C Rice Vinegar
  • 2 Tbl Sugar
  • 1 Carrot julienned
  • 1 Cucumber julienned
  • 1 Avocado sliced thin
  • Canned Sliced Beets julienned
  • Soy Sauce for serving


  1. Begin by preparing all of your vegetables by slicing them in very thin strips (julienne) and cooking the rice and quinoa. Set aside to cool for a few minutes.
  2. Combine the vinegar and sugar and heat in a small saucepan until the sugar is dissolved. Set aside to cool for a few minutes.
  3. Lay the sushi mat down and place one sheet of seawood nori on it.
  4. Mix together the rice, quinoa, vinegar and sugar.
  5. Using wet fingers, spread the rice mixture onto the nori in an even layer almost to the edges, leaving more room at the end furthest from you (where you will be closing the roll).
  6. Place the vegetables in the center of the rice, layering one on top of the other. Do not overfill.
  7. Using the edge of the sushi mat, begin rolling away from you and folding the nori over the rice and using your fingertips to hold the filling in. Use the mat to tighten the roll before proceeding. If you do not tighten, the filling will fall out when you try to cut it. Continue to roll until the end and use the mat to tighten.
  8. Trim the ends with a sharp knife, Slice the roll in half and continue to halve them until you have eight pieces. Serve with soy sauce.


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