Sushi Rainbow Rolls

1805 sushi rainbow rolls

Fancy making your own sushi? Try your hand at these delicious rainbow rolls, ideal for entertaining or a light lunch.


  • 250g packet microwave brown basmati and quinoa
  • 1/4 cup Macro natural almond, brazil & cashew spread
  • 1 Tbsp reduced-salt soy sauce
  • 1 carrot, peeled
  • 1 zucchini
  • 3 nori sheets
  • 130g finely shredded red cabbage
  • 220g cooked shredded chicken
  • 1 medium avocado, sliced
  • Lime wedges, to serve
View Method Sushi Rainbow Rolls


  1. In a medium bowl, combine rice and quinoa mix with nut spread and soy sauce, stirring with wooden spoon until mixture binds together.
  2. Using a vegetable peeler or mandolin, finely shred carrot and zucchini into long, thin strips.
  3. 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.
  4. Roll up firmly into a thick roll. Dampen edge with a little water and seal. Repeat with remaining ingredients to make 3 rolls.
  5. Cut each roll into 4 pieces. Keep cold until ready to eat and serve with lime wedges.
View Ingredients Sushi Rainbow Rolls
View Method Sushi Rainbow Rolls
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