How to Make Pink Sushi

• Gluten free

• Seafood

  • 1 Sushi ginger

• Produce

  • 1 tsp Beet, powder
  • 6 sheets Nori
  • 1 cup Veggies

• Condiments

  • 1 Soy sauce
  • 1 Wasabi

• Pasta & Grains

  • 1 cup Sushi rice

• Baking & Spices

  • 1 tbsp Black sesame seeds
  • 1 Salt
  • 1 tbsp Sweetener

• Oils & Vinegars

  • 1/4 cup Rice vinegar

Found on greenevi.com

Description

Ingredients

• 6 sheets nori
• 1 cup of sliced veggies (I used bell pepper, cucumber, avocado and carrot)
• 1 tbsp black sesame seeds (optional)
• 1 cup of sushi rice
• ¼ cup of rice vinegar
• 1 tbsp sweetener of your choice (I used coconut sugar)
• 1 tsp beet powder
• salt
• wasabi
• soy sauce
• sushi ginger

Directions

• 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 dont 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!