Tonight’s din! Pink nori rolls! Beet juice rice with seaweed wraps, carrots, avocado, lettuce and soy sauce.
Beet Juice Sticky Rice:
2 cups uncooked white rice
2 cups water
1 cup beet juice
1/2 cup rice vinegar
1 tbsp. vegetable oil
1/4 cup sugar (or coconut sugar)
1 tsp. salt
Rinse the rice in a strainer until the water runs clear. Combine rice with water and beet juice in a medium saucepan. Bring to a boil, then reduce the heat to low, cover and cook for 20 minutes. Rice should be tender and water should be absorbed.
In a small saucepan, combine the rice vinegar, oil, sugar and salt. Cook over medium heat until the sugar dissolves. Cool, and then stir into the cooked rice. When you pour this in to the rice it will seem very wet. Keep stirring and the rice will dry as it cools.
Place nori wraps on a clean flat surface. Spread a layer of sticky rice over the nori square. Place a line of thinly sliced carrot sticks, avocados and lettuce at the bottom of the nori square. Roll up your nori wrap from the bottom to top (so veggies will end up in the center). Slice nori roll into bite-sized pieces. Serve with ginger, wasabi and soy sauce.