Ingredients
Scale
- 6 sheets nori
- 1 cup of sliced veggies (I used bell pepper, cucumber, avocado and carrot)
- 1 tbsp black sesame seeds (optional)
For the pink rice
- 1 cup of sushi rice
- 1/4 cup of rice vinegar
- 1 tbsp sweetener of your choice (I used coconut sugar)
- 1 tsp beet powder
- salt
For serving
- wasabi
- soy sauce
- sushi ginger
Instructions
- Prepare rice according to package instructions. Let it cool completely.
- Mix together vinegar, sugar, beet powder and salt in a bowl. Add mixture to the rice and mix well. Use a rubber spatula or wooden spoon and make sure you don’t break the rice. Rice should be very sticky, but dry.
- Cut your veggies into thin strips, and cut your nori sheets into half.
- Place your sushi mat on a flat surface, and lay out a half sheet of nori.
- Wet your hands and spread a handful of rice evenly on the nori sheet. Leave about 2 cm/1 inch margin at the top.
- Add your fillings to the bottom of the rice.
- Start rolling the sushi with your fingers. Press firmly to make sure it’s tight. Use your fingers to keep the filling inside. Wet your fingers in water and brush the water on the edge to seal the roll. Continue rolling until it is all the way rolled up.
- Repeat with the remaining nori, rice and veggies.
- Slice the rolls using a very sharp knife. Sprinkle sushi with sesame seed and serve with wasabi, pickled ginger and soy sauce. Enjoy!
Notes
If you would like to have pretty little pink sushi, but don’t have beet powder, simply cook your rice in a mixture of beet juice and water. You can also add grated beets to your rice, to boost the fibre content.
- Prep Time: 30 mins
- Cook Time: 15 mins
- Category: Main
- Cuisine: Vegan