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Rainbow Sushi

Sushi rice is dyed with natural colors, filled with veggies and tofu, then rolled in nori.

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Introduction

Welcome to the world of Rainbow Sushi, where sushi rice gets a colorful makeover.

In this recipe, we use natural food dyes to paint the rice in vibrant shades: beetroot for red, matcha for green, and blue spirulina for blue.

This not only makes for an attractive presentation but also introduces an element of creativity to the sushi-making process.

The fillings include fresh vegetables like cucumber and carrot, along with fried tofu for protein and creamy avocado for richness.

Whether you're hosting a dinner party or simply want to try something different, this Rainbow Sushi promises to impress with its flavors as much as its colors.

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Prep Time

Cook Time

Servings

Calorie/Serving

Ingredients

For the sushi rice,

 

For the rainbow colors,

 

For the sushi fillings,

 

For rolling,

Instructions

Step A: Cook the sushi rice

  1. Rinse the sushi rice under cold water until the water runs clear. This step is essential to remove excess starch.
  2. In a medium saucepan, combine the rinsed rice and 3.5 cups of water.
  3. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked and the water is absorbed.
  4. In a small bowl, mix the rice vinegar, sugar, and salt until dissolved.
  5. When the rice is done, transfer it to a large mixing bowl and drizzle the vinegar mixture over it. Mix gently to combine. Allow the rice to cool to room temperature.

 

Step B: Prepare the rainbow colors

  1. In 3 separate small bowls, add beetroot powder, matcha powder, and blue spirulina powder.
  2. Add 1.5 to 2 tablespoons of water to each bowl. Mix well until the powders are completely dissolved.

 

Step C: Color the rice

  1. Divide the cooked sushi rice into four equal portions.
  2. Leave one portion white and add each colored mixture to the other three portions. Mix each portion thoroughly until the rice is evenly colored.

 

Step D: Assemble the rolls

  1. Lay a bamboo sushi rolling mat on a clean surface. Place a sheet of nori on the mat, with the shiny side facing down.
  2. Wet your hands to prevent sticking and take a small portion of each colored rice.
  3. Place them in horizontal stripes across the nori sheet (start from the bottom; gently press and even out the surface leaving about an inch of nori at the top free).
  4. Add your desired fillings, such as carrot ribbons, cucumber ribbons, fried tofu strips, and avocado, on top of the rice.
  5. Carefully lift the bamboo mat with the nori, and start rolling the sushi away from you, applying gentle pressure as you go. Seal the roll by moistening the edge of the nori with a little water.
  6. Repeat the process with the remaining ingredients.

 

Step E: Slice and serve

  1. Use a sharp, damp knife to slice the sushi rolls into bite-sized pieces.
  2. Serve the rainbow sushi rolls with soy sauce, pickled ginger, and wasabi (if desired). Enjoy!

Recipe Notes

  • Use sushi-grade nori for the best flavor and texture.
  • For a consistent color, mix the natural powders with water until fully dissolved before adding to the rice.
  • The texture of the rice is crucial; it should be sticky but not mushy.
  • Wet hands help in handling the sticky rice without it adhering to your fingers.
  • Freshness of ingredients like avocado can impact the overall taste significantly.
  • If you prefer less sticky rolls, don’t overfill the nori sheet.
  • You can adjust the amount of vinegar, sugar, and salt in the rice to taste.
  • Store any leftovers in the refrigerator and consume within 24 hours for best quality.
  • For a smoother roll, ensure your sushi mat is tightly secured as you roll.

Frequently Asked Questions

Yes, consider using turmeric for yellow, butterfly pea flower for blue, or purple cabbage juice for violet.

You can still roll sushi by hand, though a mat makes it easier to achieve a tight roll.

No, you can use marinated or smoked tofu for different textures and flavors.

Yes, but the rolls will be less traditional; you might try using soy wrappers or just serve as sushi bowls.

Ensure the rice is sticky, don’t overfill, and apply gentle pressure when rolling.

Sushi rice is preferred for its stickiness; other short-grain rices might work, but texture will differ.

Use a sharp, damp knife to slice through the roll without crushing it.

Yes, but it’s best to assemble close to serving time for freshness; you can prepare all components in advance though.

If avoiding sugar, you might use a mix of lemon juice and mirin for flavor.

Look for soy-free tamari or coconut aminos as a dipping sauce alternative.

Nutritional Info (per Serving)

  • Calories: 224 kcal
  • Carbohydrates: 42 g
  • Protein: 4 g
  • Total Fat: 4 g
  • Saturated Fat: 1 g
  • Polyunsaturated Fat: 1 g
  • Monounsaturated Fat: 3 g
  • Sodium: 452 mg
  • Potassium: 233 mg
  • Fiber: 3 g
  • Sugar: 2 g
  • Vitamin A: 1363 IU
  • Vitamin C: 4 mg
  • Calcium: 19 mg
  • Iron: 1 mg

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