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Sushi Rainbow Rolls

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

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.

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