Those who know me know I’m not into foo-foo names, such as “rainbow sushi”. And, this recipe isn’t really sushi, but…it does have a rainbow of veggie colors that are rolled up in sheets of nori (seaweed). The name seemed apt. This is not only a cool way to get your kids to eat their veggies but it makes a great make-ahead lunch, light dinner or an appetizer with next to no cooking. And apart from the sauce, it’s low carb.
It’s also a perfect way to use-up leftover chicken or turkey. That’s what gave me the idea, I’d roasted chicken for a salad & had leftovers so rainbow sushi was born. First thing I did was make the sauce to serve with these colorful little rolls. This on its own is to die for – honey, cashews, chilies, vinegar & water, that’s it. On paper it doesn’t sound exciting but trust me it’s amazing.
Get all your veggies grated, shredded, julienned & chopped. Pop them all on a baking sheet in readiness. Also, grab a small bowl of water & a pastry brush, you’ll need those for wetting the nori sheets. Make sure you place the sheets rough side up. It doesn’t matter which way the lines go. Oh, if you don’t have a little bamboo sushi mat then use parchment paper or even plastic wrap. Lay all your ingredients on the nori sheet like thus…
Then tightly roll it up from the side closest to you. I like to wrap each uncut roll in plastic wrap & pop them in the fridge while I’m making the rest. You can really use whatever veg you like, the trick is to have them finely cut or shredded & the chicken diced quite fine, mine could have been finer I think. Once the rolls are made, cut each one into six equal pieces – using a sharp knife to do this is paramount.
Then just have a little fun with how you present them. Maybe on a big board, a tin tray (like I did), a black or white platter. All would work. Maybe your kids might even like to help if you have the time & patience. Many years ago I taught a sushi making class to little kids at the Sydney Fish Markets Seafood School. The class, which held 26 kids, sold out instantly & we ended up taking extra kids because it was so popular. The kids & I made real sushi – with fish. And those kids weren’t perturbed about it at all. They learn to turn their noses up at such things from adults. So rainbow sushi might appeal to kids & adults alike.
If you want to lose weight, help inflammation, have more energy, have clearer skin, better sleep…better sex even, a clearer head – then changing your diet is key. Start by adding more fruits & veggies to your diet, especially veggies. People who say they don’t like vegetables are idiots. Sorry, it’s true. You’re not a child, get over it. And if you’re one to bitch they’re too expensive then you’ve either not been to a good farmers’ market or shopped at Aldi who get fresh produce in daily. Like I said they don’t have to be organic if you can’t afford that, but shopping wisely is key. Excuses got you to where you are now. Hard reality.
I’m off to check on a pork & spinach curry I have bubbling away. No doubt you’ll be seeing that on here soon. I’ve tested it a couple of times now & it’s a winner. I make it & freeze it for those days when I have less enthusiasm for cooking. Then it’s a lunchtime swim for me to get my exercise in. One of my knees is giving me some serious grief to the point I can’t even ride Wild Cherry (which is making me feel quite sad). Thank god for a pool – water aerobics & swimming it is for now. Meantime, make these healthy rainbow sushi & let me know what you think. Cheerio for now xo.
- CASHEW HONEY SAUCE
- 1/2 cup water
- 1/4 cup white wine vinegar
- 1/4 cup honey
- 1 tablespoon fish sauce
- 1/2 cup chopped toasted cashews
- 2 to 3 small red chilies
- RAINBOW SUSHI
- Bamboo sushi mat
- 6 nori (seaweed ) sheets
- 2 cups diced cooked chicken
- 1 1/2 cups baby spinach leaves
- 1 cup finely shredded purple cabbage
- 1 cup grated carrot
- 2/3 cup thinly sliced green onions
- 1 small sweet red pepper (capsicum), thinly sliced
- 1 small sweet yellow pepper (capsicum), thinly sliced
- 1 small sweet orange pepper (capsicum), thinly sliced
- To make the sauce: Combine water, vinegar & honey in a small saucepan over medium high heat. Bring to a boil. Boil, uncovered, for 3 to 5 minutes until sauce has thickened slightly. Remove from heat. Stir in fish sauce, cashews & chilies.
- To make the sushi: Place the sushi mat on a cutting board. Place a sheet of nori, smooth side down, on mat. Brush nori with water.
- Place 1/2 cup of chicken over bottom 2/3 of nori, leaving at least the top 2 inches (5cm) of sheet free. Arrange spinach, cabbage, carrot, green onions & each of the different colored peppers in a line about halfway on chicken. Using the bamboo mat as a guide, roll-up to enclose filling, brushing the top of the sheet again with water if necessary. Wrap in plastic wrap; chill. Repeat with remaining nori, chicken & vegetables. Remove rolls from plastic wrap & cut into 6 equal pieces. Serve with cashew honey sauce.