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Ingredients
- Serves 2 people
coloured sushi rice:
1 cup sushi rice
¼ tsp beetroot powder
½ tsp concentrated butterfly pea flower juice (add another ½ tsp if prefer darker colour)
1 mango (cut into strips)
2 seaweed sheets
accompaniments and garnish:
fruit infused water
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Recipe Courtesy of
Asian Food Network
Asian Food Network
Sweet Rainbow Sushi
Add in a tropical twist to conventional sushi to make this vibrant sweet sushi an impressive perfect party dish or sweet cool summery afternoon snack!This rainbow sushi dish is a super attractive snack, it’s easy to make and squeezes in a nutrient boost (especially for those fickle kids) under the disguise of a rice roll. If you don’t have mangoes, feel free to replace them with pineapples or other juicy fruits that retain their shape when sliced.
- Easy
- 30 min
- 15 min
- 10 min
- 3 steps
- 5 Ingredients
- Easy
- 3 steps
- 5 Ingredients
- 30 min
- 15 min
- 10 min
Instructions
-
Prepare coloured sushi rice
- Divide rice into 2 portions.
- Take around 10 butterfly pea flowers, rinse with tap water and place in a bowl. Add a tablespoon of warm water and press lightly with a spoon to extract blue juice from flowers. Set aside to allow the colour to dissolve in the water.
- Dissolve beetroot powder in water.
- Stir beetroot powder into one of the portionsuntil the desired colour is obtained.
- Combine butterfly pea flower juice with the other portion of riceand mix evenly.
-
Prepare Maki Sushi Roll
- Place a sheet of seaweed/nori on sushi mat. Scoop 2-3 tablespoons of pink sushi rice and 2-3 tablespoons of blue rice onto the seaweed sheet. Start from the middle, spread out evenly.
- Place mango strip at the outer edge of the rice layer.
-
Roll maki sushi
- Tuck the front edge of the nori into the roll and remove the mat as you continue to roll the sushi.
- Roll slowly to ensure that the sushi comes out even.
-
Prepare the Accompaniments and garnish
- Fill a glass with thin slices of orange, strawberry, lemon and cucumber.
- Add water.
Plate and Serve!
Serve this maki sushi roll as dessert.
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Ingredients
- Serves 2 people
-
coloured sushi rice:
1 cup sushi rice
-
¼ tsp beetroot powder
-
½ tsp concentrated butterfly pea flower juice (add another ½ tsp if prefer darker colour)
-
1 mango (cut into strips)
-
2 seaweed sheets
-
accompaniments and garnish:
fruit infused water
Nutrition
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