Pink Sushi Rolls (2-3servings)

Let's make some pop pink sushi rolls that is so full of energy and celebrate this lovely cherry blossom season.

Note

This is a pressure cooking recipe if you would like to use a normal pot to cook rice ,add double the amount of water after soaking rice in water for 30mins .

In the workshop of April 7th we made a bigger portion for 8 People but

this recipe is just for 6 rolls.

Ingredients for 6 Maki (small sushi rolls )

Instant pot sushi rice

300g (dried) short grain white rice

(you can replace 25g to 50g with black rice to make purple rice)

360ml water

Seasonings

Pickled beet juice 40ml

1/2 tsp salt （Optional)

Veggies of your choice

Carrot

Lettuce

Avocado

Red onion

Pickled beets

Bell pepper

Chickpea omelette

How to cook rice

(1) Please rinse any rice of your choice before cooking.

(2) Add rinsed rice and water into an Instant pot (pressure cooker )

(3) Press “rice” button.

(4) When the rice is steamed add 40ml of picked beet juice and salt to taste.

Mix the rice with a spatula until the color becomes evenly pink.

(5) Let it cool down for a few minutes until no steam is produced.

(6)Slice your favourite vegetables as thinly as possible.

Now that we have all the ingredients ready, let's roll the sushi.

Here I’m going to share my special way to make inside out sushi rolls

super easy!

(7)Place a nori sheet on a clean mat or flat clean surface.

(8)Place one chopstick in the centre of the nori sheet to mark the centre.

(9)Place 3 tbsp of rice on the top half.

(10)Spread it out slowly and flatly with a wet spatula or spoon.

(11) Sprinkle with sesame seeds if you would like.

(12)Cover the rice portion with plastic wrap.

The seaweed part does not need to be covered if you would like to minimize the plastic wrap consumption.

(13) Tap the top of the wrap with your fingers to spread the rice evenly.

(14)Flip (13)over like a pancake with the plastic wrap,

The bottom half is only seaweed and that is correct.

(15) Place small amounts of fillings right there just like this image.

Any more is too much.Please don’t over dose the filling.

(16)Roll the bottom layer of nori over the vegetables, from bottom to top.

You can see some of the rice below.Take a break here.Pinch the wrap under the roll.

(17)Cover the rolled section with the plastic wrap underneath.

(18)Pull the wrap upwards while simultaneously rolling the sushi upwards.

(19)Firmly press the whole thing to shape it right.

Leave it like this for a couple of minutes so it becomes firmer and easier to handle.

In the meantime, you can roll the second sushi.

You could slice the sushi on the plastic wrap now.

If you are worried about the plastic getting mixed in, you can slice it on a wet chopping board.Also it’s better to wet your own fingers with cold clean water.

The rice will stick to your dried fingers.

And using a well-sharpened wet knife is crucial !!!

One roll of inside out roll can be sliced into roughly eight to nine pieces.

Enjoy with some soy sauce or dipping sauce of your choice:)

Oh ,if you want to eat some rolls later.

It’s better to leave them in the room temperature because if you keep them in fridge,

the rice will get dried really fast.