Rainbow Sushi Rolls
I got so many questions the other day on the rainbow sushi rolls I made for the kids in my insta-stories (@alohasol808). I loooove sushi rolls because 1. They are SO cheap to make, especially in comparison to buying them at the store 2. the kids love them 3. they pack up soo well for on the go adventure snacking! A lot of you wanted to know how I colored the rice, or how to even make the rolls in the first place. So I thought I'd do a quick tutorial:
For the rice, I put a heaping teaspoon of Raw Nice superfood powders (pink pitaya and blue spirulina) in the rice cooker with a cup of rice and a cup and a half of water. This isn't sponsored, I just love how vibrant their powders are and it's nice to always have them on hand. I've also seen people color their rice and noodles with purple cabbage, turmeric, and beets with similar vibrancy.
This is how we usually eat them...sushi burritos, HAAAAY!
..Which one to eat first? ;)
So, to make these guys, you'll need:
Sushi wrappers (big sheets of seaweed, usually found in the asian foods section of a store)
cooked rice (cooked in your superfood powders for rainbow effect ;) )
thinly sliced veggies (my favs are cucumber, carrot, and avo, but get as creative as you like)
furikake (rice seasoning, also found in the asian foods section of the grocery store..just make sure the one you choose is vegan)
Now for the rolling part:
Thinly slice veggies. Lay out a sheet of sushi paper. Spread out a thin layer of warm cooked rice over the bottom 3/4. It's best to have it still be a little steamy to soften and seal the roll, but not so hot that it causes the wrapper to rip. You'll find the sweet spot. Lay a small amount of each veggie lengthwise along the bottom of the paper. Sprinkle with furikake. Roll the bottom of the wrapper up and over the veggies and use your hands to mold the rice into a solid log. Continue to roll all the way up and place seam side down. The warmth of the rice should seal the roll shut. If it doesn't, you can also brush water on the wrapper. I find using warm rice is the easiest method. Once the rolls have set for a moment, cut the logs into bite size pieces. We love dipping these in a home made almond or peanut sauce. ...Now my only question..are you team almond, or peanut butter? ;P