Prep
40 mins

Cooking Time

Cooking
40 mins

Serves 4

Baby Leaf

Ingredients

Serves: 4

  • 2 cups sushi rice
  • 1/4 cup rice vinegar
  • 1 tbsp sugar
  • 2 tsp blue spirulina
  • 1-2 tsp beetroot powder
  • 1-2 tsp turmeric
  • Florette Superfood Immune Support salad bag
  • Extra fillings of choice ie peppers + cucumbers chopped into strips
  • 2-3 Seaweed / nori sheets

Method

  1. Wash and cook the sushi rice as per your packet instructions, drain and place in a bowl to cool.
  2. Add the rice vinegar and sugar to the rice.
  3. Divide the mixture to 5 parts in separate bowls to make each colour of the sushi.
  4. 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!)
  5. Cover a bamboo roller with some clingfilm and add a sheet of nori over the top of it.
  6. 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.
  7. Roll the sushi and wet the end of nori you saved with a bit of water to make it sticky so that it seals.
  8. With a sharp and damp knife slice your rolls to reveal your superfood rainbow colour combinations.
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