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Rainbow sushi rolls with sesame mayonnaise
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Prep Time:
60 minutes
Cook Time:
25 minutes
Total Time:
85 minutes
Delicious vegetarian sushi rolls packed with brown rice and fresh veggies - a perfect Japanese starter.
Ingredients:
  • 200.00 gm medium-grain brown rice
  • 20.00 gm mirin seasoning
  • 4 nori sheets
  • 1/2 butter lettuce, leaves separated, trimmed
  • 1 avocado, sliced
  • 82.50 ml fresh mint leaves
  • 1/4 small red cabbage, finely shredded
  • 1 small red capsicum, thinly sliced
  • 1 Lebanese cucumber, halved crossways, cut into matchsticks
  • 1 small carrot, halved crossways, cut into matchsticks
  • 123.75 gm Japanese-style mayonnaise
  • 24.00 gm tahini
  • 20.00 ml rice wine vinegar
  • 12.00 gm sesame seeds, toasted, plus extra to serve
Instructions:
  • In a large saucepan, combine rice and 1 2/3 cups of water. Cover and bring to a boil over medium-high heat. Reduce heat to low and simmer for 20 to 25 minutes until liquid is absorbed. Remove from heat, stand covered for 5 minutes. Transfer rice to a large ceramic or glass dish. Slowly add seasoning and gently fluff rice with a spatula until cooled.
  • Prepare the Sesame mayonnaise by mixing mayonnaise, tahini, vinegar, and sesame seeds in a small bowl. Top with additional sesame seeds for extra flavor.
  • Cut 1 nori sheet in half. Place 1 piece shiny-side down on a sushi mat with a long side closest to you. Spread 1⁄4 cup rice over the nori, leaving a 1cm border along both long sides. Layer 2 lettuce leaves side by side over the rice with the frilled edge hanging over. Add a bit of avocado, mint, cabbage, capsicum, cucumber, and carrot along the long side closest to you. Roll up tightly using the sushi mat. Cut the roll into 3 equal pieces. Repeat with the remaining ingredients.
  • Arrange the rolls vertically in a serving dish and pair with sesame mayonnaise.

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