I’m a big fan of sushi. It’s one of my staple dishes, especially considering that seaweed provides an importance source of iodine (an essential mineral for thyroid health). My favourite sushi recipe is a combination of chickpea “tuna”, fresh vegetables and black rice. But after purchasing blue spirulina and pink pitaya powder, I’ve been on a mission to make my food look magical. So I decided to get a little creative with my sushi today and turn it into, well… a rainbow!
I chose to use white rice in this sushi recipe so the colours from the superfood powders would be more pronounced. However, I’d be interested to see how the colours show up on white quinoa or cauliflower rice.
Feel free to add some slices of avocado to the sushi rolls (mine were rock hard at the time), or mix up the fillings however you wish!
I hope you have just as much fun creating these rainbow rolls as I did! Bring out that inner unicorn…
- 1.5 cups white rice (dry)
- 1 tbsp apple cider vinegar
- 1/2 tsp blue spirulina (blue)
- 1/2 tsp pink pitaya powder (pink)
- 1/4 tsp blue spirulina + 1/4 tsp pink pitaya powder (purple)
- 1/2 tsp turmeric powder (yellow/orange)
- 5 nori sheets
- 3/4 cup red cabbage, shredded
- 1 medium cucumber, cut into matchsticks
- 1 large carrot, cut into matchsticks
- 1/2 large red capsicum, cut into matchsticks
- 1 small avocado, sliced
- Coconut aminos (for sauce)
- Add rice to a strainer and rinse before bringing to the boil in a pot with 3 cups of water. Once boiled, simmer uncovered until water is absorbed. Add apple cider vinegar, stir into the rice and let sit with lid on pot for 5 mins.
- Serve rice into a large dish and let cool in the fridge.
- Separate rice into four small bowls or containers and add the different superfood combinations to create blue, pink, purple and yellow/orange rice.
- Lay a nori sheet shiny side down on a bamboo mat. Use a spoon to layer the different colours of rice in rows.
- Add a strip of cucumber, carrot, capsicum, red cabbage and avocado in the centre of the roll.
- Lift the edge of the bamboo mat closest to you and roll it over the fillings. Continue to roll until the nori sheet is 5 cm from the end. Wet your hand with warm water and dab onto the end of the nori sheet. Finish rolling.
- Wet a sharp knife with warm water and use to cut the sushi roll into six pieces.
- Repeat steps 4-7 to create more sushi rolls until all your fillings are used up.
- Serve with coconut aminos (tastier than soy sauce and way less sodium) or whip up a zesty avocado, lime and coriander sauce.