Extra fillings of choice ie peppers + cucumbers chopped into strips
2-3 Seaweed / nori sheets
Method
Wash and cook the sushi rice as per your packet instructions, drain and place in a bowl to cool.
Add the rice vinegar and sugar to the rice.
Divide the mixture to 5 parts in separate bowls to make each colour of the sushi.
Add in the powders for the colour to each separate bowl: For orange, add 1 tsp turmeric and 1 tsp beetroot powder (add 1-2 tsp extra vinegar if needed). For blue, add 1 tsp blue spirulina. For pink add 1 tsp beetroot powder. For green, add ½ – 1 tsp blue spirulina with 1 tsp turmeric powder (for the white rice, keep it as it is!)
Cover a bamboo roller with some clingfilm and add a sheet of nori over the top of it.
Place strips of rice over the nori until you’ve got some colour combinations, top with small handfuls of the salad filling and a strip of cucumber. Leave a little space of nori on the edge you’ll seal it with.
Roll the sushi and wet the end of nori you saved with a bit of water to make it sticky so that it seals.
With a sharp and damp knife slice your rolls to reveal your superfood rainbow colour combinations.
BEFORE YOU POLISH OFF YOUR CULINARY CREATION TAKE A SNAP AND TAG US!
