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Seasonal Veggie "Rainbow Roll"

A fresh, vegetarian, gluten-free, and delicious twist on the classic Sushi roll!

Prep Time 10 minutes
Total Time 10 minutes
Servings 2
Author Beth Tysdal

Ingredients

  • 1 Zucchini Cut both ends off a zucchini and easily peel into strips with a hand peeler (or mandolin).

Choose your "glue" and apply a thin amount to the entire length of the zucchini strip. Chevre (goat cheese), Fromage Blanc (cow cheese), Cream Cheese, Hummus, and Roasted Beet Hummus all work really well for this.

Choose your market veggies and cut into thin strips. Place them in the first 1/3 of the zucchini strip. The beauty of this is that each roll can be different, so be creative and come up with your own signature roll! Suggested veggies: Cucumber, Carrot, Peppers, Pea Tendrils, Micro Greens or Sprouts, Avocado (sadly, not available at market), Green Onion, Daikon Radish

Spice it up! (optional) Possibilities include: Jalapeno, Dill, Fresh Ginger

Make your roll. It's not necessary to get all the veggies in the first go-around (they can be rolled in as you go, too).

Dip it. (optional) Wasabi, Sriracha, Salad Dressing