They say you should eat the rainbow and this exactly what this rainbow sushi is made for. Filled with crispy carrot tempura fries, sweet plantain and fresh spinach and asparagus this roll has all the texture you will ever want in a sushi roll! So lets get to it and impress any dinner guest with this fun and vibrant recipe.
Serves: 5 Rolls
Prep Time: 35 min
Cooking time: 30 min
1 cup red thai rice
2 tbsp rice vinegar
6 asparagus spears
5 Nori Sheets
1 handful spinach
3 Carrots peeled and julienned
1/2 coconut or almond milk
1 tbps cornstarch
1/3 cup gluten free flour
1/2 panko bread crumbs ( I used gluten free panko)
Cook rice according to your package instructions and let cool down. When cooled add rice vinegar and give a good toss.
Preheat oven at 180 C / 350 F and line a baking sheet with parchment paper.
In one bowl combine milk and cornstarch whisk until well combined and let sit for 10 min. In another bowl combine panko and flour and combine until is properly mixed.
Start making your carrot tempura by dipping carrot sticks into the milk/cornstarch mixture and then transfer to your panko and flour bowl and toss them until they are entirely covered. Repeat with all carrot sticks and place them in your lined baking sheet. Cook in oven for 25 min until crispy on the outside but soft in the inside flipping them halfway
While carrots and rice are cooking prepare your veggies. Slice your plantain into "long sticks" shred spinach and cut asparagus to fit the nori sheet.
When you are ready to assemble your roll take 1 nori sheet into a sushi bamboo mat and add 1/2 cupof rice to 1/3 of the nori sheet. Press well to make sure the rice is a thin and even layer. Carefully flip nori sheet with rice around so the empty nori sheet is facing up.
Add your fillings and use your bamboo mat to roll the nori.
To Add the outer avocado layer slice an avocado very thinly and place on top of your roll. Using a piece of cling film cove the roll and gently press down the avocado to set its shape.
Remove cling film and cut into slices.