• 250g / 8.8oz sushi rice
  • 3 tbsp rice vinegar
  • 2 tbsp caster sugar
  • 1 tsp salt
  • 1/2 raw beetroot
  • 1/2 yellow pepper
  • 1/2 red pepper
  • 1/2 carrot
  • 1/2 cucumber
  • 1/2 avocado
  • 3 sheets of sushi nori
  • The Organic Labs Purple Sweet Potato , Curcumin , Beetroot and Blue Spirulina Powder

    1. Thoroughly rinse and drain the rice under cold water 3 times, then add it to a saucepan with 330ml (11.2 fl.oz) of cold water. Bring to the boil, then cover with a lid and simmer for 10 minutes.
    2. Remove the pan from the heat and leave it to sit with the lid on for 25 minutes. 
    3. Remove lid from the rice and transfer to a large mixing bowl, then stir in the rice vinegar, sugar and salt and The Organic Labs Superfoods in each separated Batch. Then leave the rice to cool completely.
    4. Meanwhile, peel the beetroot and avocado, then julienne all of the vegetables (slice them thinly).
    5. Now it’s time to construct the sushi. First pour cold water into a small bowl and leave the bowl to one side. Place a sheet of nori on top of a sushi rolling mat (rough side up and smooth side down), then wet your fingers in the cold water and use your hands to transfer 1/3 of the rice on top of the nori. Carefully spread the rice out evenly on top of the nori, leaving a 2-3 cm (1 inch) space at the top.
    6. Place 1/3 of each vegetable on top of the rice along one row, approximately 1/4 of the way up the nori. Then pick up the bottom end of the sushi mat and tightly roll the nori.
    7. Transfer the sushi roll to a chopping board and use a sharp bread knife to slice into rolls approximately 2cm (2/3 inch) in width.
    8. Serve the sushi rolls on a plate alongside the soy sauce wasabi and pickled ginger. Yum!

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