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Rainbow Sushi Recipe

By Ana | Comments: 0 | November 17, 2017

 Rainbow Sushi Recipe

Ingredients

  • 1 cup sushi rice
  • 1 tablespoon seasoned rice vinegar
  • 4 nori sheets (dried, roasted seaweed)
  • 1/2 avocado, sliced lengthways
  • smoked salmon
  • 1/2 Lebanese cucumber, cut into thin strips
  • 1 small carrot
  • Firm organic tofu
  • Baby beetroots
  • soy sauce, to serve
  • wasabi
  • Just blend superfood powders (Charcoal. Pink Pitaya and Blue butterfly pea)

Begin with soaking the rice in water and rinse the rice twice before placing the washed rice into the rice cooker/ saucepan. If you are cooking the rice in a saucepan place 1 1/2 cups of water or 2 cups of water in the rice cooker. When using a saucepan cook the rice over high heat. Cover and bring to the boil. Reduce heat to low and cook for 15 minutes or until rice is tender and liquid absorbed. Remove from heat. Stand for 5 minutes.

Pro tip: When cooking sushi rice best to add a little more water then less. Once rice has been cooked use a wooden spoon and stir the rice, then let it sit and cool for a good 5-10mins.

Place rice and vinegar in a bowl. Stir to combine. Allow to cool completely, stirring regularly to prevent rice becoming gluggy too soft. The aim is to get a sticky consistency. Do not add the vinegar when the rice is hot or too cool. This is the time to separate your rice into individual bowls and add in the Just food superfood powders. (Note depending on how vibrate you want the rice to be will be how much of the powder you will put. About 1 tsp for a vivid colour)

Wrap the clingwrap around the bamboo mat and place 1 nori sheet, shiny-side down on top. Using moist hands or a wet spoon spread one-quarter of the rice mixture over the nori sheet, leaving a 3cm-wide border around the edges. You want the thickness to be about half a centimeter width and the rice to be flatten evenly.

Place one-quarter of the avocado along the edge facing you. Top with tofu, chopped beetroot, cucumber and carrot. Using the sushi mat, roll up firmly to enclose filling. Repeat with remaining nori, rice mixture and fillings.

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