Unicorn Sushi

I’ve been wanting to try this unicorn sushi ever since I found out how easy it is to naturally colour your food. You can read more about how to colour the rice and which ‘additives’ to use on my blog post: How To Naturally Colour Your Food. As for the sushi, you can use any fillings you like! For vegan sushi there are so many options. In this recipe I have used marinated tofu, cucumber and carrot, because I was food prepping and I wanted to leave the sushi rolls in the fridge for a couple of days. But feel free to use any combinations you’d like! You can use avocado, capsicum, roast sweet potato, tempeh (like my miso-glazed tempeh from this recipe!), kimchi, pickled daikon radish, hummus, green asparagus or any other of your favourite vegies. Now let’s start!

Recipe

September 12, 2017
: 4 servings (8 pieces per serving)
: 30 min
: 30 min
: 1 hr
: medium

By:

Ingredients
  • 2 cups uncooked sushi rice
  • 1 cucumber
  • 2 large carrots
  • 200g marinated tofu
  • turmeric
  • beetroot juice
  • matcha powder
  • 1/2 tsp baking soda
  • 1/4 piece red cabbage
  • 4 sheets nori
  • 1 tbsp sugar
  • 1/4 cup rice vinegar
  • wasabi or sriracha (optional)
Directions
  • Step 1 Cook 1¾ of the sushi rice as described on the packet and place it in a bowl to cool. Add rice vinegar and sugar and mix with a wooden spoon so you won’t break the sticky rice.
  • Step 2 For the purple and blue rice, boil about a quarter of chopped cabbage in 3 cups of water for 30 minutes. Use this water to cook 1/2 cup of sushi rice to make purple sushi. Let this rice cool too and mix with rice vinegar and sugar as well.
  • Step 3 Save some of the purple water and add 1 tsp of baking soda to turn the water blue, now add this to the sushi rice and mix it well.
  • Step 4 To make each colour you take a shallow bowl and put about half a cup of rice and mix in the food colouring. Don’t add too much, because you don’t want it to alter the taste of your rice.
  • Step 5 Now that your rice is all done, prepare your sushi rolling station. Chop your fillings, cover your bamboo mat with plastic wrap, add a nori sheet, wet your fingers and put the rice on the sheet. I went from purple to blue, to green, yellow and red.
  • Step 6 Now roll your sushi. There are tons of YouTube videos on how to do this.
  • Step 7 Slice the sushi in even pieces with a wet knife. Serve immediately with some sriracha or wasabi, or leave in an airtight container in the fridge for up to 4 days.
  • Step 8 Tip: add some wasabi paste to the green sushi to give it that extra kick!

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