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!

Related Posts

Lebanese Bean Salad served with Falafels and Pita Bread

Lebanese Bean Salad served with Falafels and Pita Bread

If you’re looking for a tasty salad – look no further! Use canned beans and fresh herbs with some lemon juice for flavouring, and serve with some pita bread, falafels and vegan tzaziki (if desired). Related

Ultimate Vego Tacos

Ultimate Vego Tacos

OMG if I knew making Walnut Mince was so easy, I would have made these tacos ages ago. They were ready in 123 and so delicious! If you’re looking to switch up your taco game, here’s the perfect recipe! Tip: make a double batch and […]



Leave a Reply

Your email address will not be published. Required fields are marked *