Rainbow Sushi (Niji-maki)
4 standard portions
Source field check ยท Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 200 g Cooked sushi rice
- 2 sheet Nori
- 0.5 Red bell pepper (cut into thin strips)
- 0.5 Yellow bell pepper (cut into thin strips)
- 0.25 Cucumber (cut into thin strips)
- 1 Carrot (grated)
- 0.5 Avocado (cut into thin strips)
- 1 Beetroot (grated)
Method
- Cook your sushi rice according to our Sushi Rice recipe.
- Lay a sheet of nori on a bamboo rolling mat, shiny side down. Put the cooked sushi rice onto the nori and spread to cover 3/4 of the nori.
- Lay the filling halfway along the rice.
- Using a rolling mat, roll up from the bottom, tightly away from you. Leave a small amount of nori unrolled. Wet this part of the nori with water and finish rolling to seal it.