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Leigh Ann from @mydiaryofus

Sunshine Veggie Sushi

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Ingredients Method

Ingredients
  

  • 6 sheets Nori
  • 2 cups Sushi rice
  • water for cooking rice (2 cups if using rice cooker, 4 cups if cooking stove top)
  • 1 1" piece of sliced fresh ginger
  • 1 1" piece of fresh turmeric or sub 1/4 tsp ground turmeric
  • 1/2 cup seasoned rice vinegar
  • 1 tsp salt
  • 1 yellow bell pepper thinly sliced
  • 3 steamed golden beets skins removed
  • 2 mangoes peeled and pit discarded
  • 1 Tbsp lime juice
  • 1 tsp honey

Method
 

  1. Cook sushi rice by combining rice, water, ginger, and turmeric and cook.
    When finished cooking, season with rice vinegar and salt and stir to combine. Discard the ginger and the turmeric and let cool.
  2. Slice steamed beets in half and then into thin half moons. Set aside.
  3. Prepare mango dipping sauce by pureeing mango, lime juice, and honey until smooth in a high speed blender.
  4. Lay out nori sheet, rough side facing up and place about 1/4 cup of seasoned and cooled sushi rice in a thin layer on nori sheet starting at the bottom. Make sure to leave about 1/2 inch at the top of the nori for rolling.
  5. Place a single layer of beets and bell pepper about an inch from the bottom of the nori.
    Using your hands tightly roll the sushi and when you get close to the top wet your fingers to wet the edge of the nori that doesn’t have rice, and then continue rolling and pressing to seal the roll.
    Repeat with the rest of the sushi rolls.
  6. Slice with a very sharp knife and serve alongside the mango sauce.