Ingredients

For the sushi filling:

• 1 carrot
• 1 red bell pepper
• 1 yellow bell pepper
• 1 tbsp sriracha
• ½ tbsp turmeric

For the rice:

• 250g Sushi Rice (uncooked weight)
• 4x Sushi Nori Sheet
• 5 tbsp Rice Vinegar
• 1 tsp salt

To serve:

• Wasabi Paste
• Sushi Ginger
• Soy Sauce

Instructions

1. Place a pot on the stove and add the Sushi Rice and 350ml of cold water. Cover the pot, bring it to a boil and simmer for 10 minutes.
2. While the rice is cooking, chop your vegetables. Peel your carrot and then slice the carrot and peppers into thin strips. Put to one side.
3. Once the rice is cooked, turn off the heat but keep the lid on and leave the rice to rest for 15 minutes. After that time has passed, remove the lid and fluff the rice with a fork or a rice paddle.
4. When ready to start assembling your sushi, split your rice evenly into two bowls.
5. Add 1 tbsp Sriracha to one bowl of rice and mix well until the colour is even throughout the rice.
6. In a small dish, mix half a tablespoon of turmeric with 2 tablespoons of water and mix until the turmeric is dissolved. Pour the turmeric mixture into your second bowl of rice and mix well until the colour is even throughout the rice.
7. To assemble the sushi, lay a sheet of nori shiny side down onto a sushi rolling mat. Spoon 1/4 of each of the rice mixture onto the nori, covering half the sheet each. Using your fingers or a spoon, dampen with a bit of cold water, and spread the rice in an even layer leaving a 7cm gap at the top.
8. Place a few strips of carrot and pepper in a line along the middle of the rice, where the two colours meet.
9. Roll the nori up tightly, ensuring that the ingredients remain in place, and dampen the top border with a little water to help seal the roll. Cut the rolled nori into 5-6 pieces, and repeat with the remaining ingredients. Serve each with Wasabi Paste, Sushi Ginger, Soy Sauce.