Easy and Healthy 6-color Rainbow Sushi Rolls

Up your sushi game at home with these easy 6-color rainbow sushi rolls that are made with basic and healthy ingredients

One thing I love about Japanese cuisine is the minimum food processing. Sushi, Sashimi, Tempura…they require not too much cooking and thus keeping the original flavor of the ingredients. 

And the rainbow sushi rolls we are making today are no exception. We are using mostly fresh and basic ingredients you can get from your pantry or any grocery store.

The sweet purple yam and carrot, the fresh cucumber, and savory luncheon create a visual and tasteful impact. Make these rainbow sushi rolls for your sushi party, and they will be a crowd-pleaser.

Easy and Healthy 6-color Rainbow Sushi Rolls

Now let’s roll up our sleeves and start rolling some sushi, shall we?

How to make rainbow sushi rolls?

Ingredients for the rainbow sushi roll recipe

  • Sushi rice, 0.5 cup
  • Sushi vinegar or rice vinegar, 2 tbsp
  • 7 Nori seaweed sheets
  • 1 purple yam, small
  • Carrot, 100 grams
  • Cucumber, 100 grams
  • 2 eggs, medium-sized
  • Luncheon meat, 50 grams
  • Cooking oil, 2 tsp
  • Sugar, 0.5 tsp
  • Salt, to taste

Optional:

  • Black sesame, 10 grams
  • Pork floss, 10 grams

Utensil:

Bamboo sushi mat

Step-by-step guide to making the rainbow sushi rolls

Preparations

  1. Cook 0.5 cups of sushi rice and let it cool down to room temperature. Then add 2 tablespoons of sushi vinegar or rice vinegar. Mix evenly.
  2. Peel the purple yam. Cut it into thin slices and steam for 10 minutes until they completely soften. Use a spatula or a spoon to mash the purple yam finely. Set aside for later.
  3. Cut the carrots, cucumber and luncheon meat into thin slices. Sprinkle some salt onto the cucumber and let it marinate for 10 minutes. Drain any additional water with a kitchen towel.
  4. On a pan, heat 1 teaspoon of cooking oil over medium heat. Add the carrot slices on the pan and season with salt and sugar. Stir for 3 minutes until the carrots start to soften. Set aside to cool down.
  5. On the same pan, sautée the luncheon meat over medium-high heat for 2 minutes. When they start to turn brown, transfer to a plate for later. 
  6. In a bowl, crack and whisk two eggs. Add a sprinkle of salt and whisk evenly. Heat 1 teaspoon of cooking oil over medium-high heat and pour the egg mixture to cover the pan. Let it cook for 1 to 2 minutes and flip to the other side.
  7. You can transfer the pan-fried egg to a plate and slice it with a knife. But I use a spatula instead to save some time.
Rainbow Japanese sushi roll - 6-color fresh and healthy Japanese sushi recipe

Making the sushi roll

Rainbow Japanese sushi roll - 6-color fresh and healthy Japanese sushi recipe
  1. We are going to make six small rolls and wrap them up in one big roll, creating a beautiful rainbow sushi roll. 
  2. First, lay a piece of nori seaweed sheet on the bamboo sushi mat. Cover the bottom half sheet with the sushi rice. Sprinkle black sesame and pork floss on the rice to add some flavor. Then gently roll the rice up. 
  3. Repeat the same process for the five other ingredients. And then we’ll have six small rolls.
  4. Put all six rolls on a nori seaweed sheet. Keep pressing while rolling it up.

Note: I put a layer of plastic wrap between the seaweed sheet and bamboo mat. This way, the roll will stay intact while we cut it.

  1. Cut the sushi roll into 1-inch pieces. Serve with light soy sauce. You can also eat it with pickled ginger. Save the leftovers because they make a great breakfast too!
Rainbow Japanese sushi roll - 6-color fresh and healthy Japanese sushi recipe
Rainbow Japanese sushi roll - 6-color fresh and healthy Japanese sushi recipe

Have you made the rainbow sushi rolls?

Tell me how it goes! Leave your thoughts or questions in the comment. Happy cooking!

Japanese 6-color flower sushi roll

Japanese 6-color Rainbow Sushi Roll

Yield: 3 servings
Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour

Up your sushi game at home with these easy 6-color rainbow sushi rolls that are made with basic and healthy ingredients

Ingredients

  • Sushi rice, 0.5 cup
  • Sushi vinegar or rice vinegar, 2 tbsp
  • 7 Nori seaweed sheets
  • 1 purple yam, small
  • Carrot, 100 grams
  • Cucumber, 100 grams
  • 2 eggs, medium-sized
  • Luncheon meat, 50 grams
  • Cooking oil, 2 tsp
  • Sugar, 0.5 tsp
  • Salt, to taste

Instructions

  1. Cook 0.5 cups of sushi rice and let it cool down to room temperature. Then add 2 tablespoons of sushi vinegar or rice vinegar. Mix evenly.
  2. Peel the purple yam. Cut it into thin slices and steam for 10 minutes until they completely soften. Use a spatula or a spoon to mash the purple yam finely. Set aside for later.
  3. Cut the carrots, cucumber and luncheon meat into thin slices. Sprinkle some salt onto the cucumber and let it marinate for 10 minutes. Drain any additional water with a kitchen towel.
  4. On a pan, heat 1 teaspoon of cooking oil over medium heat. Add the carrot slices on the pan and season with salt and sugar. Stir for 3 minutes until the carrots start to soften. Set aside to cool down.
  5. On the same pan, sautée the luncheon meat over medium-high heat for 2 minutes. When they start to turn brown, transfer to a plate for later. 
  6. In a bowl, crack and whisk two eggs. Add a sprinkle of salt and whisk evenly. Heat 1 teaspoon of cooking oil over medium-high heat and pour the egg mixture to cover the pan. Let it cook for 1 to 2 minutes and flip to the other side.
  7. You can transfer the pan-fried egg to a plate and slice it with a knife. But I use a spatula instead to save some time.
  8. Lay a piece of nori seaweed sheet on the bamboo sushi mat. Cover the bottom half sheet with the sushi rice. Sprinkle black sesame and pork floss on the rice to add some flavor. Then gently roll the rice up. 
  9. Repeat the same process for the five other ingredients. And then we’ll have six small rolls.
  10. Put all six rolls on a nori seaweed sheet. Keep pressing while rolling it up.
  11. Cut the sushi roll into 1-inch pieces. Serve with light soy sauce.

Notes

I put a layer of plastic wrap between the seaweed sheet and bamboo mat. This way, the roll will stay intact while we cut it.

Nutrition Information:
Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 305Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 122mgSodium: 705mgCarbohydrates: 36gFiber: 2gSugar: 6gProtein: 11g

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