Purple sushi

Put in the red cabbage and come, pour over the boiling water and stir. Drain over a sieve and collect the purple water.

Boil the rice in the collected purple water according to the instructions on the packaging. Meanwhile, stir the vinegar through the red cabbage.

Put the rice in a large bowl and stir in the rest of the vinegar. Allow to cool to room temperature.

Cut the radish into wafer-thin strips. Cut the avocado half in half. Remove the kernel and scoop out the flesh with a spoon from the peel. Cut into slices.

Divide the rice into 5 portions. Divide each portion into an even layer over 1 nori sheet. Leave 2-3 cm at the top.

Divide half of the red cabbage over the rice. The other half is not used.

Let the ginger drain. Divide the radish, avocado and ginger into 5 portions. Put a radish, avocado and ginger in the middle of each nori sheet.

Roll up each sushi roll tightly using the sushi mat. Use some water to seal the roll.

Cut 1-2 cm from the sides of the rolls. This is not used. Cut each roll into 8 equal pieces. Serve the soy sauce in a bowl separately.