Pink Sushi

Course: Appetizer, Main Course

Prep Time: 40

Cook Time: 15

Total Time: 55

Servings: people

Calories: 465kcal

Pink Sushi is a fun twist on your classic sushi roll but a bit prettier. :) Make it for Valentine's Day, Mother's Day or for a girl's baby shower!

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.

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.

Yield: 6-8 maki rolls

Feel free to use the rice as a base and add in whatever sushi fillings you prefer!

See post above for photos of each step and sushi-making tips!

To make panko crunch, simply fry panko breadcrumbs in some oil in a skillet until golden brown. Strain on paper towel and set aside.

See my recipe for how to make pickled ginger. Or you can buy it but it is hard to find in stores.