This Pink Sushi is almost too pretty to eat...ALMOST. I use beet powder to dye the rice making it easy and healthier than using artificial food coloring. You can make any sushi you like but here I share how to make a california and a shrimp tempura roll!
I love sushi, especially when I go on a date night with my husband. There's just something so fun about trying out different rolls, sauces and using chopsticks!
But if you can't go out to your favorite sushi restaurant this Valentine's Day or want something fun and pretty to make for your girlfriends for Galentine's Day, this is it! It would also be great for Mother's Day or for serving at a girl's baby shower!
How To Make Sushi Rice
Sushi rice isn't hard to make, you just need the right RICE. What kind of rice do you ask? SUSHI rice! 🙂 I prefer to make it in my Instant Pot since it can be done in no time.
How To Dye Sushi Rice Pink
There are a few ways to dye it pink however I have found the best, easiest (and healthiest) method is to use beet root powder. It mixes up so quickly and instantly adds a pop of pink.
I tried to boil rice in beet juice but it turned a dark red/brown which was NOT what I was going for. 🙂
How To Roll Your Sushi
Step 1: First we will need to cut our seaweed wrap, aka sushi nori because they are notoriously large. If you're roll only has a few fillings, cutting it in half or around 7"x8". If making a larger sushi roll, it can be around 10"x10".
Then lay the nori sheet shiny side down (the smooth side) on a bamboo sushi mat. Then add a spoonful of rice onto the sheet using your wet fingers to spread it out evenly. *Make sure to leave about 1 inch of the top edge of the nori free from rice. This will help seal the roll later.
Step 2: This is optional: If you want the rice on the outside like I did, FLIP the wrap over so the rice is on the bottom. If you want the seaweed wrap on the outside, leave it as is.
Next, place your fillings in a horizontal line across the center of the rice. Choose whatever favorite you like! Fish, cucumber, avocado, imitation krab or anything else that you prefer.
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Step 4: Now it’s time to roll! With the bamboo mat, gently lift the edge closest to you and start rolling the sushi away from you using your fingers to tuck in the filling. Use the mat to keep everything tightly together, making sure the roll stays firm but not too tight.
Step 5: When you reach the edge of the nori with no rice, wet it with a little water to help seal the roll. Then use your mat to gently to secure and tighten it, and voilà—your maki roll is ready to slice!
Filling Options
I made a california roll which is usually made with imitaiton crabmeat and avocado and/or cucumber. If making this, make sure to buy Japanese cucumber or English cucumbers which are typically longer is size and has less seeds.
A shrimp tempura roll is made with shrimp fried in a tempura batter and avocado. Frying the shrimp is quick and can be done hours in advance.
Other filling options:
Seafood:
- Tuna (Maguro), Salmon (Sake), Yellowtail (Hamachi), Shrimp (Ebi), Octopus (Tako), Sea Urchin (Uni)
- Crab (Kani) (including imitation crab)
Vegetables:
- Cucumber (Kappa), Avocado, Carrot
- Pickled Radish (Takuan), Shiitake Mushrooms
Other Fillings:
- Egg (Tamago)
- Cream Cheese, Tempura
- Spicy Mayo
Popular Sushi Toppings
Flavor Enhancers:
- Wasabi
- Ginger (Gari)
- Sesame Seeds (toasted or black)
- Fish Roe (Tobiko or Ikura)
- Soy Sauce
Sauces:
- Eel Sauce (sweet soy-based)
- Spicy Mayo
- Ponzu Sauce (citrusy soy sauce)
- Sriracha or Chili Oil
Other Toppings:
- Crispy Fried Onions
- Tempura Flakes
- Scallions (green onions)
My Top Sushi Making Tips
Rolling takes a bit of practice I will admit but here are a few tips to make sure your sushi is tight and pretty.
- Make sure you cover your seaweed wrap with rice fully. I'm talkin' edge to edge.
- Make sure your rice is sticky. If it is not SUSHI rice, it will fall off the wrap making rolling next to impossible.
- Use a rolling mat wrapped in plastic wrap to prevent sticking.
- Keep your hands wet to prevent sticking.
- Use your fingers to tuck and roll the sushi tightly.
- Use a large chef's knife to cut your sushi.
Recent Recipes
📖 Recipe
Pink Sushi
Equipment
- 1 sushi mat for rolling
Ingredients
Sushi Rice
- 2 cups sushi rice (uncooked (about 6 cups cooked))
- 2 cups water
- 2 tablespoon rice vinegar
- 1 tablespoon sugar
- 1 teaspoon beetroot powder (for dyeing the rice)
California Roll
- ½ avocado (sliced thinly)
- 3-4 long cucumber sticks, peeled or ¼ cup julienned
- 3-4 sticks imitation crab (or real crab)
- 1 sheet nori (seaweed)
Shrimp Tempura Roll
- 4-5 shrimp tempura (prepared or store-bought)
- ½ avocado (sliced)
- 1 sheet nori (seaweed)
For Topping
- eel sauce
- spicy mayo (*mix mayo with a bit of sriracha)
- pickled ginger (*see note)
- panko crunch (*see note)
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Instructions
Prepare The Rice!
- Rinse 2 cups of sushi rice under water in a large bowl until the water runs clear.
- Add the rice and water to an Instant Pot: Use a 1:1 ratio of sushi rice to water (e.g., 2 cups rice, 2 cups water). (You can also make it on the stove but it takes longer. I linked to a recipe below.)
- Once done, mix 2 tablespoon rice vinegar, 1 tablespoon sugar, and 1 teaspoon beetroot powder in a small bowl then add it to the rice and mix using a wooden spoon until it turns pink. Let it cool.
Time To Roll!
- Have a bowl of water on the side to dip your fingers in.
- California Roll: Lay a sheet of nori on a bamboo mat. Cut it almost in half so it's about 4"x8". Spread a thin layer of pink rice on top. Add imitation crab and cucumber/avocado in the center. Roll it tightly using the mat. Slice into 8 mini rolls.
- Shrimp Tempura Roll: Cut it almost in half so it's about 4"x8". Spread a thin layer of pink rice on top. Add 2-3 shrimp tempura and avocado slices in the center. Roll it tightly using the mat. Slice into 8 mini rolls.
- Top It Off: Drizzle eel sauce, spicy mayo and/or panko crunch on top of each roll.
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