Yes, I love Unicorns…. and Rainbows.
I confess I use my teen daughter as an excuse to create Unicorn food when in reality I’m the one who can still dream of actually riding a unicorn. In the sky of course, you know… like a Pegasus Unicorn.
It’s just so pretty. I don’t think I would make it for date night but when it’s girls night…. time for some Unicorn Sushi.
The colors are all natural, and in this recipe I have only used beet powder, and spirulina. But you could also use turmeric, pitaya powder, maca, or even poppy seeds for adorable speckled sushi.
I like to add very finely grated fresh beet so the colors bleed into each other creating more depth. But you can let your imagination run free.
What I do recommend is that you blend the powders with some water first before mixing it in with the sushi rice. Add a few drops of lemon juice for brightness.
⏰ cooking time 20 minutes
🍣 prep time 20 minutes
🍽 serves 4
- 2 Sushi cups Rice
- 2 tbsp. rice vinegar
- 1 tsp. Salt
- 2 tbsp. Sugar or 1/2 – 1 tsp. stevia (I use stevia)
- 2 medium Carrots grated
- 1 Cucumber
- 1 avocado
- 1 small beet grated
- 2 medium cans of tuna drained, 2 x 5 oz. (120 gr)
- 4-5 tbsp. Mayonnaise
- 8 nori sheets
- 1 tsp. Spirulina
- 1 tsp. Beet powder
- Start by cooking the sushi rice according to the package instructions.
- Mix the sushi vinegar, sweetener of choice and salt.
- If you’re using regular sugar, heat mixture in the microwave to dissolve the sugar
- Mix through the cooked warm rice.
- Let cool completely.
- Divide rice in two and colour each one with the powder blends.
- Add more powder depending on how intense you want the color.
- Peel the cucumber and cut into long strips, discarding the seeds.
- Peel the avocado and cut into strips.
- Mix the tuna with the mayonnaise and set aside.
- Place a sheet of nori on a bamboo rolling mat.
- Place a few tablespoons of blue rice in a strip over the nori sheet and then a strip of pink rice.
- Place the filling of choice over the length of the strips.
- Roll up tight.
- Place the finished rolls on a plate covered with cling film until ready to use.
- When ready to serve, cut the sushi rolls into slices with a very sharp knife and place on a platter or board.
- Serve with wasabi and soy sauce.
…and remember sharing is cool!