domingo, 14 de agosto de 2016

Sushi Arco-Íris

2 cups uncooked sushi rice
1/4 cup rice vinegar
2 tbsp vegan sugar
1 avocado
Bell pepper
1 Cucumber
1 sweet potato
1/4 piece purple cabbage
1/2 tsp baking soda
Beet powder
5 sheets nori

Colouring the rice
Cook the sushi rice and place it in a bowl to cool and add the rice vinegar and sugar to your own taste. Mix it in using a wooden spoon (this will help prevent the rice to break)
To make each colour you take a shallow bowl and put about half a cup of rice and mix in the food colouring. *keep in mind that you just want to colour the rice so don't add to much of each food colouring so you don't alter the taste to much.
For red use a bit of beet powder 
For orange use a mixture of turmeric and beet powder 
For yellow add a little bit of turmeric
For green use a little bit of spirulina and a pinch of turmeric
For blue and purple
Boil 1/4 piece of chopped cabbage in about 3 cups of water for about 30 minutes or until you're left with about 1 cup of water. Use this water to cook 1/2 cup of sushi rice and save about 3 tbsp of the purple water to make the blue food colouring. Now you've got your purple rice use some of the remaining white rice you made to make blue. Add about 1 tsp of baking soda to the purple water and it will turn blue, now add this to the sushi rice and mix it well.

Assembling the sushi
Chop your sweet potato in stripes and roast these in a preheated oven on 450 Fahrenheit for about 20 minutes. Now chop the remaining ingredients into strips.
Now get a bamboo roller and cover it with some plastic wrap to keep it clean. Add a sheet of nori and place strips of rice until you've got all the colours and top this with the filling. Now roll the suhsi and wet the end with a bit of water to make it sticky and place it on a platter or chopping board. Once you've rolled all your rolls, wet a sharp knife and slice your rolls to reveal a beautiful rainbow sushi!

Receita e foto

 Arroz crudívoro:

Pode substituir pelo arroz de couve-flor
2  cháv/xic de arroz de couve-flor
2 colheres de sopa de tahine
1 colher de chá de vinagre de maçã
flor de sal a gosto

Parta a couve flor em pequenos raminhos, lave-os e seque-os bem. Coloque-os numa picadora ou então use um ralador na parte mais grossa, de modo a obter uma espécie de "arroz".
Misture todos os ingredientes para o arroz de couve-flor.

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