Ingredients

For the rice:

• 250g Sushi Rice
• 5 tbsp Rice Vinegar
• 1 tsp salt
• 100ml beetroot juice

Other ingredients:

• 2 Nori Sheets
• Cucumber, cut into strips
• Red Pepper, cut into strips

Instructions

1. Place a pot on the stove and add the Sushi Rice, 350ml cold water, and 100ml beetroot juice. Cover the pot, bring it to a boil, and simmer for 10 minutes.
2. 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 rice paddle.
3. Mix together the rice vinegar and salt, and pour these over the rice while still hot. Cover with a damp tea towel and set aside at room temperature until ready to use.
4. To assemble the sushi, lay a sheet of nori shiny side down onto a sushi rolling mat. Spoon the rice mixture onto the nori, and 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.
5. Place a few strips of the cucumber and pepper in a line near the base of the rice.
6. Roll the nori up tightly, ensuring the ingredients remain in place, and dampen the top border with a little water to help seal the roll. Before you cut the roll, use your rolling mat or a flat utensil to press on one side of the sushi roll, flattening it into a teardrop shape. Repeat with your second sushi roll.
7. Cut the rolled sushi into 5-6 pieces each. Plate your sushi into hearts by placing two teardrops of sushi side by side.
8. Serve with Wasabi Paste, Sushi Ginger, and Soy Sauce.