Gabrielle McBay’s Pink Sushi

By Gabrielle McBay

Elevate your V-Day gathering with this vegan delight!

Serves: 6-8 people

Time: 30 minutes

This Pink Sushi from Sweet July resident Gabrielle McBay checks off all the boxes.

It’s cute, creative and chock full of tasty flavors. Natural coloring from the addition of beet juice gives the rice its pretty pink hue. Get the recipe below!

Watch Gabrielle make this dish →

Ingredients

- FILLING
- 6 sheets nori (seaweed paper)
- 2 cups of thinly sliced veggies of choice (I used cucumber, zucchini, and avocado)
- A few tbsp of sesame seeds (optional)

- PINK RICE
- 2 cups of sushi rice
- 1/4 cup of rice vinegar
- ½ cup fresh beet juice
- salt

Instructions

step 1

Prepare rice according to package instructions (use a rice cooker to keep it simple if you have one). Let it cool completely.

step 2

Mix together vinegar, beet juice and salt in a bowl. Add pink mixture to the rice and mix well. Use a rubber spatula to gently incorporate “the pink” in. Rice should be very sticky, but dry and not too wet.

step 3

Julienne and cut your veggies into thin strips (helps the sushi roll better), and cut nori sheets in half.

step 4

Lay your sushi mat on a flat surface, and lay out half a sheet of nori. (If you don’t have a mat, use parchment paper).

step 5

Wet your hands (to prevent sticking) and spread a handful of rice evenly onto the nori sheet. Leave about a 1 inch margin at the top to give room to roll.

step 6

Add your fillings to the bottom of the rice.

step 7

Start rolling the sushi with your fingers. Press firmly as you go to make sure it’s tight. Use your fingers to keep the filling inside. Wet your fingers in water and brush the water on the edge to seal the roll. Continue rolling until it is all the way rolled up.

step 8

Repeat with the remaining nori, rice and veggies. Wrap in plastic wrap and chill until ready to slice.

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Gabrielle McBay’s Pink Sushi

This Pink Sushi from Sweet July resident Gabrielle McBay checks off all the boxes.

Ingredients