Sushi Rainbow Rolls
Preparation time is 15minutes
Total time is 15minutes
Serve is for 12 people
Difficulty level: 3 out of 4
10 Ingredients
Number of servings
12
- 1 medium avocado, sliced
- 130grams red cabbage, finely shredded
- 1 carrot, peeled
- 1 zucchini
- 3 sheet nori
- 1 lime, wedges (to serve)
- 1tablespoons reduced-salt soy sauce
- 1/4 cup natural almond, brazil & cashew spread
- 220grams chicken, cooked, shredded
- 250grams microwave brown basmati and quinoa
Nutrition per serving
517kJ
Protein
8.8grams
Sugars
1.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
In a medium bowl, combine rice and quinoa mix with nut spread and soy sauce, stirring with wooden spoon until mixture binds together.
Step 2 of 5
Using a vegetable peeler or mandolin, finely shred carrot and zucchini into long, thin strips.
Step 3 of 5
Place 1 sheet of nori onto a board, rough side facing upwards. Spread 1/2 cup of the rice mixture in a strip across the centre. Top with 1/3 of the vegetables, chicken and avocado.
Step 4 of 5
Roll up firmly into a thick roll. Dampen edge with a little water and seal. Repeat with remaining ingredients to make 3 rolls.
Step 5 of 5
Cut each roll into 4 pieces. Keep cold until ready to eat and serve with lime wedges.
Categories
These categories are provided as a guide only and do not reflect any ingredients or products displayed or referred to on this recipe page and that are not listed in the recipe’s ingredients list. Find out more about allergy, dietary and lifestyle category tags.
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