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Ronald Hayden
Purple sushi
Sushi made from rice, radish, avocado and nori grits and colored with sliced red cabbage.
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Ingredients
Directions
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Put in the red cabbage and come, pour over the boiling water and stir. Drain over a sieve and collect the purple water.
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Boil the rice in the collected purple water according to the instructions on the packaging. Meanwhile, stir the vinegar through the red cabbage.
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Put the rice in a large bowl and stir in the rest of the vinegar. Allow to cool to room temperature.
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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.
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Divide the rice into 5 portions. Divide each portion into an even layer over 1 nori sheet. Leave 2-3 cm at the top.
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Divide half of the red cabbage over the rice. The other half is not used.
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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.
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Roll up each sushi roll tightly using the sushi mat. Use some water to seal the roll.
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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.
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Nutrition
35Calories
Sodium5% DV120mg
Fat15% DV10g
Protein2% DV1g
Carbs1% DV4g
Fiber4% DV1g
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