Rainbow Rice Sushi
An Original Recipe by Lorraine Elliott
Preparation time: 35 minutes plus 10 minutes cooling time
Cooking time: 15 minutes
Purple rice
- 1 cup sushi rice (koshihikari)
- 1 cup finely shredded purple cabbage
- 1 1/4 cup water
- 2 tablespoons sushi seasoning
Orange rice
- 1 cup sushi rice (koshihikari)
- 1/2 red dragonfruit, pureed
- 1 1/4 cup water
- 2 tablespoons sushi seasoning
For sushi filling
- 4-5 sheets nori
- 1 avocado, sliced into batons
- 12 crab sticks/surimi
- Pickled daikon, sliced into batons
- Mayonnaise
Vegan sushi filling
- 4-5 sheets nori
- 1 avocado, sliced into batons
- 1 Lebanese cucumber, sliced into batons
- Pickled daikon, sliced into batons
- Seasoned shiitake mushrooms (recipe here), sliced
Step 1 - Cook each rice colour separately. Rinse the rice until the water becomes clear and then add the purple cabbage or dragonfruit and water and steam on the stovetop or in the rice cooker until cooked-about 15 minutess. Mix in the sushi seasoning and then spread out to cool.
Step 2 - The key to rolling sushi is to have slightly wet hands. I place a small bowl of water handy to dip my fingers in. To make the rainbow sushi spread out some purple rice onto the bottom part of the nori (as shown). Then spread out some orange rice leaving an inch at the top free. Lay out your fillings. I dab the top inch of exposed nori with a little water and then roll up tightly and then slice.
Troubleshooting: I use a sushi rolling mat which helps but isn't strictly needed. But if you're a beginner making sushi it will definitely help.
Don't fill your roll too much. If you've filled your roll too much then it may have trouble closing. But don't worry, just roll it in another sheet of nori dampening it with water so that it rolls easily.
I usually let the rolled up sushi rest so that the nori is always pliable and soft when you cut it.
Squished sushi pieces? Make sure to use a very sharp knife to cut it. Otherwise your sushi can end up misshapen.