Colorful kale, sweet prunes, and tangy pickled red onion. This creative sushi looks almost too good to eat!

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Purple and Pink Sushi [Vegan]

Ingredients

  • Sushi rice, cooked according to the instructions on the package
  • Rice vinegar
  • Nori ( seaweed ), 1 piece per roll
  • A handful of kale leaves, purple or green
  • Prunes, about 3 small ones per roll
  • Juice from 1 lime
  • Pickled red onion
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Preparation

  1. When the rice is cooked, mix in rice vinegar to taste and let the rice cool.
  2. Thinly slice the prunes and place in a small bowl. Add freshly squeezed lime juice until the prune slices are covered. Let marinate for at least 30 mins.
  3. When the rice has cooled, place a piece of nori on your bamboo mat with the shiny side facing down. Alternatively, use a cutting board. Spread a thin layer of rice on the nori, about three quarters up the nori.
  4. Create a line of kale leaves in the middle of the rice. add another very thin layer of rice on top of the kale. Place prunes and pickled onions in a line in the middle of the new layer of rice.
  5. Roll the nori tightly. you can carefully hold the filling in place with your fingers while you roll. Once you reach the upper edge, use a few pieces of rice, or a tiny bit of water, to make the nori edge stick the roll. Cut the roll into pieces, however thick you like.
  6. Serve with soy sauce or tamari, and wasabi. Use leftover kale leaves as garnish.
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