Sushi bowl 🥢 I have here pink sushi rice, garlic sesame tofu, edamame, carrots, pickled radish, kampyo (pickled calabash), and seaweed finished off with some sesame seeds. I made the pink sushi rice using @unicornsuperfoods beet powder! Didn’t taste like beet at all but just really wanted to create something more colorful. 🌈 check out the sushi rice recipe below!
I was also out the whole day today so currently catching up on some work and working on some more stuff to share in the coming days. I still have so much energy despite the pretty long day and I really believe it’s because I’m vegan and eat mostly nutrient dense food + lots of carbs. Honestly don’t know how I would’ve survived college if I weren’t vegan because my energy levels are great. I sleep around 6-8 hours a night and wake up refreshed (though of course there are occasional exceptions). Carbs are our #1 source of energy, yet they’re often seen as the enemy (especially rice)—but carbs, especially whole, unrefined sources, fuel us and give us the energy to get through our day. I believe it’s really a matter of finding balance and consuming the right type of carbohydrates 🍚
Pink Sushi Rice
1 1/2 cups uncooked Japanese rice
1/4 cup rice wine vinegar (this type of vinegar is essential)
1 1/2 tbsp white sugar
3/4 tsp sea salt
1 tsp beet powder + 2 tbsp warm water (I used @unicornsuperfoods beet powder)
1. Wash the Japanese rice 2-3 times with water.
2. Cook in a rice cooker. 1 cup rice = 1 cup water)
3. While the rice is cooking, prepare a wooden or ceramic bowl then mix the beet powder with the water until dissolved. Pour in the rice vinegar, sugar and salt into a large then mix well until the sugar is dissolved.
4. Once rice is cooked, add into the vinegar mixture and mix well. The hot rice will easily absorb the mixture.
5. Cover the rice with a damp towel. Refrigerate for at least 1 hour. Cover with a towel or wrap then refrigerate.