Pink Magic Sushi

Makes 4-6 rolls

– 2 cups organic sushi rice

– 2 ¼ cups filtered water

– 2 TBSP fresh beet juice

– ½ TBSP all natural rice vinegar

– 1/ tsp coconut sugar

– ¼ tsp fine sea salt

– 4-6 nori sheets

Filling ideas

– Purple yam or sweet potatoes

– Radish

– Cucumber

– Mango

– Avocado

– Enoki mushrooms

Avocado wasabi whip

– 1 avocado

– ¼ tsp rice vinegar

– natural wasabi powder to taste (we used ¼ tsp)

1. Rinse rice under cold running water until it runs clear. This removed the starch so its better to not skip this step.

2. Put the rice in the pot and cover with just a little more water than rice. For 2 cups of dry rice we used a little less than 2 ¼ cups water (about a ¼” of water to cover the rice in the pot).

3. Turn the heat to max and bring to a boil, occasionally stirring. Once it comes to a boil stop stirring, turn the heat to minimum and cover with a lid.

4. Check the rice in 6-8 minutes to see if all of the water has been absorbed. Tilt the pot to see if any water is sitting on the bottom. When the water is absorbed remove from heat right away to prevent over cooking the rice at the bottom.

5. Using only a wooden spoon, remove the rice from the pot carefully into a wooden or plastic bowl (metal will alter the taste of the rice vinegar we are about to use).

http://randomactsofpastel.com

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