The mythical unicorn strikes again and appears in this Unicorn Roll Roll that is fabulously delicious and easy. 

It’s easier than you think and it will be so popular once you make it. 

For those familiar with making inside out sushi rolls, you know that the RICE appears on the exterior and the nori on the interior.

So, making Unicorn sushi rolls is really just a matter of choosing what ingredients you are using! 

I prefer a nice crunch on the interior of my sushi, do you? 

IN the case that you love seafood, smoked salmon always is a tasty choice to use for a fill! 

You can take this to new levels and go all veggie or even add some chipotle and be create totally different new flavors! 

All in all, I do not think I have ever made the same filled Sushi roll yet. 

It’s always great to change things up and that makes it fun, simple, and easy to create. 

To that end, no matter what veggies you have in your fridge, you can rock a Unicorn Sushi Roll! 

Today’s Unicorn Sushi Rolls are meatless and full of color! 

Unicorn Sushi Roll 

There’s really no sushi I don’t love what about you? 

All the hype now is around unicorn and it’s so pretty I understand why. 

To be honest, this may be the best project I’ve been working on lately. 

Especially to note, the color keeps me cheery and bright. 

And, when it seems like life is dull, color is right here! 

Food with color is always more appealing and this is perfect for any party, tailgating, or holiday gatherings you are going to have!

Colors for Unicorn Sushi Roll 

Unicorn addiction is why I used bright pink, as well as a teal and I made my own green. 

So, what colors would you use? 

However, before I started all of this, I made sure to have the perfect food coloring to yield the whimsical colors! 

So, I can tell you, using this particular food coloring, does yield these colors. 

Fun and fabulous trials in mixing led me to the green and it was a good time trying! 

Still, I could have done a purple or an orange. 

What are your favorite unicorn colors? 

Really this is something you can easily change-up! 

You Need

Before you can make these you will need a Sushi Mat! 

I did not spend a lot on mine, nor did I shop till I drop, I just clicked, picked, and here it was delivered to the door! 

To that end, I have used bread towels before to make them, but not really a fan of that method. 

Whatever rolls, is what I use. 

I am not picky, but I have purchased a real sushi mat! 

Oooh, I am so special, NOT! 

Rolling The Sushi 

All in all, I rolled the sushi after watching about 15 different videos of sushi rolling. 

Honestly, you just have to crimp and pinch as you go. 

So, practice makes perfect and makes sure you go long to long, not short to short. 

Plus, in the end, I did not package this in plastic wrap and slice. 

Instead, I used a blazing ripe sharp knife, and well, it cut beautifully RIGHT after I rolled, no waiting! 

The Mat 

You will cover your mat in plastic. 

Therefore, once you cover the Nori with sushi rice, you will top it off with the mat and the nori sheet will be what you are working with. 

And thus, the rice will be below the nori and when you roll it will be atop! 

In between each color change, you will want to wipe your plastic wrap off or change it. 

Naturally, you don’t want a color transfer. 

Recipe 

Yield: 3 Rolls or 18 slices

Whimsical Unicorn Sushi Rolls

Print

Prep Time 10 minutes

Cook Time 20 minutes

Additional Time 15 minutes

Total Time 45 minutes

Ingredients

• FOR THE SUSHI ROLL
• 4 Sheets of Nori
• A Cup of Sushi Rice
• 1 1/2 C Water
• 3 Tablespoon Rice Vinegar
• 1/2 Tsp Salt
• 2 TBSP Sugar
• Food Coloring - Pink, Teal, Green
• Everything But The Bagel
• FOR THE FILLING
• 1 avocado, scooped and sliced.
• Mini Cucumbers, peeled and sliced into cubes or sticks.
• Carrots either in sticks or small chunks
• 6 Peeled, Deveined and Tails off Cooked Shrimp
• Crab Meat Chunks 16 pieces cut in 1/2.
• Sweet Baby Ray's Secret Dipping Sauce

Instructions

1. Place sushi rice (or short grain) rice in a mesh sieve and rinse until the water runs clear.
2. Place water and rice in a pot and bring to a boil.
3. Once it boils, cover it.
4. Reduce the heat and allow ALL the water to absorb into the rice.
5. While the Rice is cooking, prepare the Rice Vinegar mixture.
6. In a small saucepan, on medium-low heat, add in rice vinegar, sugar, and salt.
7. Stir and make certain that both the salt and sugar disintegrate and then remove from heat.
8. Place in the refrigerator to cool, while the rice is still cooking.
9. See my helpful tip on cooling that sauce fast!
10. Now return to the rice.
11. Once the water is absorbed mix one time to move the rice and separate a bit.
12. Take the rice vinegar out of the refrigerator and spread it all over the rice.
13. Do not over mix, and do note that the rice will appear sticky.
14. Divide the rice into 3 portions.
15. Each portion will create ONE sushi roll.
16. In 3 separate bowls, place one of the portions.
17. Work with each bowl to color it.
18. One will be pink (if that is the Unicorn Color you chose)
19. Another will be Blue.
20. And the last will be Green.
21. Make sure to use a separate fork for each color of rice.
22. Add a few drops (as many or as little as you prefer).
23. Stir.
24. Move on to the next bowl.
25. Let the bowls of Unicorn Colored Rice sit and set up to roll the Unicorn Sushi Rolls
26. First, cover your bamboo sushi rolling mat with plastic wrap.
27. Next, make sure you have some water to dip either your rice wooden flattening spoon or your fingers ready.
28. Place your Nori wrapper down.
29. Then get a scoop of ONE of the Unicorn Colors and add it to the wrapper.
30. Do make sure to press it down to flatten (the shamoji paddle works well).
31. Once the surface of the Nori has been covered place the plastic-coated bamboo mat atop and then flip so the wrapper is facing you, not the rice!
32. Make a Line, about 1" up from the start of the long side you will be rolling.
33. Roll, and crimp to make sure that it sticks together, and roll and repeat until you get to the end of the roll.
34. If anything falls out, you can always tuck it back in!
35. Slice down the middle.
36. Add a Shrimp atop.
37. Then drizzle with Sweet Baby Ray's Sauce for a little tang and bite!
38. Serve!
39. Enjoy! ~ XO

Nutrition Information:

Yield:

18

Serving Size:

1
Amount Per Serving: Calories: 170Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 113mgSodium: 630mgCarbohydrates: 11gFiber: 1gSugar: 3gProtein: 21g

based on differing ingredients nutritional content is inaccurate as displayed.