Rainbow Vegetable Sushi

Sushi is a fast-growing favorite among kids today, but it isn’t always budget friendly. Surprisingly, it’s quite simple to make at home and easy to customize so there’s something for everyone. Adding beets to the sushi rice during the cooking process adds a fun natural pink color that your kids will love. This is also a fun meal for getting your kiddos in the kitchen and involved in meal prep. This finger food is great for trips to the beach or a casual dinner on a busy night. It works perfectly in school lunches or as a great on-the-go snack. You can fill these sushi rolls with all your kids’ favorite vegetables and proteins. Don’t forget to make some for yourself!

No mat? No problem!

Don’t run out and buy a bamboo sushi mat if you don’t have one already; a sheet of parchment paper works just as well.

Rainbow Vegetable Sushi

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Servings

6 people

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Ingredients

• 1 cup dry sticky rice
• 1 small beet washed and quartered
• 1/2 mango peeled and thinly sliced
• 1 carrot cut into matchsticks
• 1/2 English cucumber seeds removed and cut into matchsticks
• 3/4 cup shelled edamame cooked
• 3 nori sheets
• 1 Tbsp mayonnaise plant-based or regular
• 1 tsp low-sodium soy sauce

Ingredients 1 cup dry sticky rice 1 small beet washed and quartered 1/2 mango peeled and thinly sliced 1 carrot cut into matchsticks 1/2 English cucumber seeds removed and cut into matchsticks 3/4 cup shelled edamame cooked 3 nori sheets 1 Tbsp mayonnaise plant-based or regular 1 tsp low-sodium soy sauce

Servings 6 people Print Recipe

Instructions

1. Cook rice according to package instructions, adding quartered beet in with water. Once cooked, remove beets (save for another use), and place rice onto large plate, spreading out to cool a bit.
2. While rice is cooking, prepare mango, carrots, cucumber, and edamame. In small bowl, mix mayonnaise and soy sauce together.
3. On bamboo sushi mat, lay a nori sheet out and add 1 cup cooked rice on top. Wet your hands, then press and spread rice out, creating thin, even layer and leaving 1 inch from top and bottom of nori sheet. At the bottom of each sheet, add 1 tsp prepared soy mayo sauce and top with edamame, carrot, cucumber, and mango.
4. Carefully roll sushi from the bottom upward, making sure to roll tightly and evenly. The inch of nori sheet left at the top will naturally stick to the outside and seal your roll shut. Repeat with remaining nori sheets.
5. With a serrated knife, cut rolls into bite-sized pieces. For bigger kids, you can cut rolls in half for a perfect hand-held snack.

Recipe Notes

Per serving: 399 calories; 10 g protein; 3 g total fat (0 g sat. fat); 82 g total carbohydrates (5 g sugars, 3 g fiber); 75 mg sodium