RAINBOW SUSHI RECIPES

Steps:

• After cooking sushi rice, mix in seasoned rice vinegar.
• Divide the rice evenly into 5 separate bowls.
• For red rice, mix 1/2 teaspoon of beet powder.
• For yellow, mix 1/2 teaspoon of turmeric powder.
• Forr blue, mix 1/2 teaspoon of blue spirulina.
• For green, mix 1/2 teaspoon of matcha powder.
• For orange, mix 1/4 teaspoon of beet and 1/4 teaspoon of turmeric powder.
• Place seaweed/nori sheet on a bamboo sushi mat.
• Spread a thin layer of each color a la rainbow.
• Lay down about 3 sliced red bell pepper strips, 3 avocado strips, 3 carrot strips, and 3 strips of orange bell pepper strips in the middle of the mat; make sure to leave some room in the front of back area.
• Roll evenly and snug.
• Unfurl the sushi mat.
• Cut into 1/2 inch slices.

Steps:

• Cook sushi rice according to package directions. Combine rice vinegar, sugar and salt in a small bowl. Microwave 30 seconds, then pour warm mixture into cooked rice. Fold mixture into rice until incorporated.
• Divide rice among four resealable plastic food storage bags. Add about 10 drops of food coloring to each one (red in one, blue in another, etc). Seal bag and carefully use fingers to incorporate color into rice. Open bag and let rice sit a few minutes to absorb color.
• Carefully fold colored rice together in a large bowl (OR, leave separate and arrange on nori in layers). Place one sheet of nori on top of a sheet of plastic wrap on top of a bamboo sushi mat. Wet fingers and top nori with a third of the rice mixture. Carefully press rice into a flat, even rectangle leaving a 1-inch border around the edges.
• Place two strips of avocado, carrot and imitation crab along the bottom third of the rice/nori. Carefully roll up nori in the plastic wrap and sushi mat, pulling plastic wrap away from you with one hand while pulling rolled sushi mat toward you with the other hand to tighten the roll.
• When roll is fully rolled, use a little water to seal the edge of the nori. Use a very sharp knife to slice roll into 3/4-inch thick slices, cleaning knife between cuts.
• Repeat steps 3-5 with remaining rice, nori and filling. Arrange sushi on a plate and serve.