Rainbow Rice Vegetable Sushi
Sushi comes in many shapes and sizes with bountiful and has transcended cultures, diets, and everything in between. Such a light, delicious and convenient food, sushi can be easily made any day for any meal! And with Suncore Foods® Powders, your lunch, snack, or dinner takes on a new level of freshness and fun! These Rainbow Rice Vegetable Sushi Rolls will definitely be something to look forward to after a long day at work or during a much need break during school. The brilliance and vibrancy of color in the tender and chewy rainbow rice are accentuated by the bright crispiness of battered and fried carrots. We'll gladly have this delightful dish everyday!
1/2 cup sushi rice + ¾ tsp Suncore Foods® Blue Butterfly Pea Powder
1/2 cup sushi rice + 1 tsp Suncore Foods® Ebony Carrot Powder
1/2 cup sushi rice + 1.5 tsp Suncore Foods® Midori Jade Matcha Powder
1/2 cup sushi rice + 1.25 tsp Suncore Foods® Red Beet Powder
1/2 cup sushi rice + 1.25 tsp Suncore Foods® Red Beet Powder & Suncore Foods® Yellow Goldenberry Powder
20 – 25g flaxseed meal
110g gluten-free 1-to-1 flour
7g (1.25 tsp) garlic powder
3g (3/4 tsp) onion powder
250g fresh carrots (approx. 5 medium carrots), cut long, 2” in length and 1/4” in thickness
40g oil (or to preference)
6-7 sheets of nori
1 cucumber, cut thin and long
Any other vegetable(s) you wish to add (optional)
Other Items Needed:
Bamboo sushi mat
1. Colorful Sushi Rice — Follow package instructions and cook ½ cup of rice at a time. Before simmering, mix in Suncore Foods® Powder and continue to cook as per package instructions. You should have 5 portions of cooked rice, 1 of each Suncore Foods® Powder.
2. Filling — In a small bowl or jar, combine flaxseed meal with water and set aside for 5 minutes. Stir every 2 minutes. In a large bowl, combine flour, salt, garlic powder and onion powder. Mix in carrots, cover the bowl and toss to coat the carrots. Pour flaxseed mixture over the dry mixture and using your clean hands ensure carrots are properly coated. The mixture should be sticky and clumpy. Place a large pan on medium-high heat. Once hot, drizzle some oil and spread it around evenly. Place coated carrots in the pan and spoon any remaining mixture onto the carrots. Cook for 5 minutes and flip. Using your spatula, break off any large pieces. Reduce heat to medium and continue to cook, while stirring every 3-4 minutes, until the coating is crispy and brown. Remove from heat and allow to cool before assembling sushi.
3. Assemble Sushi — Vertically and tightly, wrap bamboo sushi mat in cling film, covering it 3-5 times until properly sealed. Place 1 Nori sheet on the mat with the smooth side facing down. Leaving ¼ - ½ inch room at the bottom of the Nori sheet, start adding Supercolor rice horizontally, one color at a time. Cover the entire sheet with rice, leaving ½ - 1 inch room at the top of the Nori sheet as well. Gently press the rice down. Place some crispy carrots and cucumber (or any other veggies) along the 2nd or 3rd Supercolor rice. Using the bamboo mat, roll sushi and cut into 5-6 pieces. Serve with garnishes and sauces of choice.