Pink Sushi Rolls

Pink Sushi Rolls
ingredients
all
1 1/3 cups short grain brown rice
soaked overnight
2 cups filtered water
1/8 cup filtered water
1/8 cup tamari
1/8 cup rice wine vinegar
enoki mushrooms
40g
red cabbage
40g, chiffonade
spinach
20g, chiffonade
1 1/2 Tbs beet juice
1 1/2 Tbs rice wine vinegar
1/2 tsp stevia powder
1/2 tsp sea salt
4 nori sushi sheets
4 tsp sesame seeds
toasted
japanese cucumber
40g, asian style julienne
carrots
40g, asian style julienne
avocado
40g, thinlly sliced
sprouts
20g
1 lemon
juice
wasabi
to serve
tamari
to serve
sesame seeds
to serve, toasted
cookware
  • sheet pan
  • bamboo rolling mat / sushi mat
This recipe contains cancer fighting ingredients such as avocado and carrots which provide glutathione and beta-carotene, mushrooms are a good source of selenium that builds immunity and nori contains chlorophyll and minerals which helps in detox and blood building.
1
Drain brown rice and rinse. Place in a pot and add water. Let boil then simmer and cover until liquid is absorbed and rice is tender. About 45-50 minutes.
2
While rice is cooking, prepare vegetables as directed and set aside.
3
In a small saucepan over medium heat, add water, tamari and rice wine vinegar. Bring to a near boil. Add mushrooms, red cabbage and spinach. Simmer for 5mins. Remove and cool.
4
Once rice is cooked, combine rice vinegar, stevia and salt in a small bowl, stirring until stevia dissolves. Fold mixture into the warm cooked rice. Then add the beet juice to the rice and mix until it turns evenly pink. Allow rice to cool by spreading it out on a sheet pan.
5
To assemble, place one sheet of nori vertically on a bamboo rolling mat or sushi mat so the rough side is facing upward. Dampen hands with water. Pat a thin layer of rice onto nori, about 1*/8 inch think or 2/3 cup rice, leaving a 1/4 inch nori border around the 4 edges. Sprinkle with 1 tsp toasted sesame seeds. Layer the enoki mushrooms, red cabbage, spinach, japanese cucumber, carrots, avocado and sprouts together in the middle of the rice.
6
Carefully and firmly roll nori, dabbing the final edge with a bit of water to help seal. Place seam side down. With a thin Japanese chef knife, slice each roll into 6 segments. Clean off knife with water as you go.
7
Serve with lemon, wasabi and tamari garnished with toasted sesame seeds.
notes
Balancing diet
Allergens: seeds, soy