This is an attractive and delightful sushi which is very much kid-friendly. It’s naturally coloured and making it can also be a fun kids’ activity, introducing the concept of natural colouring using vegetables, flowers and spices. It is also a great way to sneak some veggies into kids’ meals.

I love to make these with my kids. It’s a great way to spend time with kids making healthy food, while stimulating kids’ senses and improves hand eye coordination and fine motor skills.

Preparation and cooking time: 50 minutes

Diet: Gluten free, dairy free, Vegan                     

Serving: serves 10

Ingredients

For sushi rice

• 2 cups sushi rice
• 2½ cups water
• 4 nori sheets
• 2tbsp rice vinegar
• ½ tsp salt
• ½ tsp sugar

For filling

• Purple carrots (cut in strips)
• Orange carrots (cut in strips)
• Asparagus
• Cucumber (cut in strips)

(Most of your favourite veggies could be added, and if you are not on a vegan diet, cooked meat can also be used)

For colouring

• ½ tsp turmeric + ½ cup water
• 1 cup grated purple carrot + ½ cup water
• 1 cup grated beetroot + ½ cup water
• 1 cup spinach + 1 cup water
• 30 purple pea flowers + ½ cup water

Instructions

1. Rinse and drain the rice a few times until the rinsing water clear.
2. Add the rice to the rice cooker with 2 cups of water and cook.
3. In a pan, heat and dissolve sugar and salt in ½ cup water and vinegar for 3-4 minutes.
4. Transfer cooked rice in to a bowl and mix with vinegar and let it to cool down.
5. Meanwhile take a small pan and heat up turmeric with water for 5 minutes, strain and keep aside.
6. Do the same with beetroots and purple carrots.
7. Remove the green stem from the butterfly pea flowers and add with ½ cup water and heat up for 5 minutes. Strain and keep aside the blue coloured water.
8. Blanch and drain the spinach and blend with 3tbsp water.
9. Take 6 small bowls and divide the sushi rice into 6 equal portions.
10. Mix the naturally strained coloured water to the rice. Add slowly with a spoon and mix. If you want a lighter shade reduce the proportion of coloured water to rice.
11. Clean and blanch the asparagus.
12. Cut your choice of vegetables in strips (I have used carrots, purple carrots and cucumber in my preparation).
13. Place the nori sheet over a bamboo mat and with hands moistened with water, cover the nori sheet with coloured rice.
14. Layer your preferred vegetables on top.
15. Roll it up tightly with the bamboo mat.
16. Then use a sharp knife to slice the sushi rolls (wipe the knife with a damp cloth after each slice).
17. Assemble your sliced sushi rolls and serve with your preferred sauce.