Colorful Pink Sushi Rolls That Wow at Every Celebration Recipe

ByMaya bella
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Introduction

These colorful pink sushi rolls bring a festive touch to any celebration. Featuring a vibrant beetroot-infused rice base and fresh fillings, they are sure to impress both the eyes and the palate. Whether you’re a sushi novice or a seasoned fan, this recipe is easy and fun to make at home.

On a white plate with a thin dark edge, two types of sushi rolls are placed side by side on a white marbled surface. On the left, a row of eight sushi pieces shows an outer layer of pink rice covered with small red fish eggs, topped with light orange sauce drizzles and small green herbs. On the right, another row of eight sushi pieces features an outer white rice layer mixed with black seaweed and sprinkled with brown sesame seeds, also drizzled with the same light orange sauce. The fillings inside both sushi types include green cucumber, orange fish, and white cream cheese, visible through the slices. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 2 cups Sushi Rice
  • 2 cups Water
  • 1/4 cup Rice Vinegar
  • 2 tablespoons Sugar
  • 2 tablespoons Beetroot Powder
  • 1 medium Avocado
  • 1 medium Cucumber
  • 1 cup Imitation Crab or Real Crab
  • 1 cup Shrimp Tempura
  • 5 sheets Nori
  • 1/4 cup Eel Sauce
  • 1/4 cup Spicy Mayo
  • 1 small jar Pickled Ginger
  • 1/2 cup Panko Crunch

Instructions

  1. Step 1: Rinse the sushi rice under cold water until the water runs clear. Cook the rice with 2 cups of water in an Instant Pot for about 20 minutes.
  2. Step 2: In a bowl, combine rice vinegar, sugar, and beetroot powder. Gently fold this mixture into the warm rice until the rice is evenly tinted pink.
  3. Step 3: Using scissors, slice each nori sheet in half to create 4″x8″ pieces.
  4. Step 4: Place one nori piece shiny side down on a bamboo mat. Spread a layer of the pink rice evenly over the nori.
  5. Step 5: Arrange your choice of fillings—avocado, cucumber, imitation crab, and shrimp tempura—in a neat line along the center of the rice.
  6. Step 6: Lift the bamboo mat carefully and roll the nori away from you, tucking the fillings inside and forming a tight roll.
  7. Step 7: Use a sharp knife to slice the roll into bite-sized pieces. Drizzle with eel sauce or spicy mayo and sprinkle with panko crunch for added texture.

Tips & Variations

  • For a vegan option, swap crab and shrimp with marinated tofu or thinly sliced vegetables like bell pepper and carrot.
  • Adjust sweetness by reducing the sugar in the rice seasoning if you prefer less sweet sushi rice.
  • Use a damp cloth to wipe your knife between slices to prevent sticking and keep slices clean.
  • Substitute beetroot powder with a small amount of beet juice for a natural pink tint if powder is unavailable.

Storage

Store leftover sushi rolls in an airtight container in the refrigerator for up to 24 hours. Sushi is best enjoyed fresh, so avoid storing for longer to prevent the rice from drying out. When reheating, gently warm in the microwave for a few seconds or let sit at room temperature; avoid overheating to preserve texture.

How to Serve

This image shows two skewers each holding five pink sushi rolls on a round white plate with a speckled pattern. Each sushi roll has a layer of pink rice on the outside sprinkled with white sesame seeds and a drizzle of dark red sauce. Inside, the rolls have layers of light brown cooked filling, white crab or fish stick, and green cucumber or avocado. A light beige spicy mayo sauce is artistically spread on the plate beneath the skewers. In the top right corner, a small white bowl with dark soy sauce sits on a white marbled surface, along with a gray cloth in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular rice instead of sushi rice?

Sushi rice is preferred for its sticky texture, which helps the rolls hold together. Using regular rice may result in rolls that fall apart easily.

How do I make spicy mayo at home?

Mix mayonnaise with sriracha sauce to taste. Start with a small amount of sriracha and increase gradually until you reach the desired spiciness.

Print

Colorful Pink Sushi Rolls That Wow at Every Celebration Recipe

Print Recipe

★★★★★

4.9 from 90 reviews

These Colorful Pink Sushi Rolls combine visually stunning beetroot-tinted rice with fresh fillings like avocado, cucumber, crab, and shrimp tempura. Rolled tightly in nori and garnished with flavorful sauces and crunchy panko, these vibrant sushi rolls wow guests at any celebration and are made conveniently using an Instant Pot for perfectly cooked rice.

  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 5 sushi rolls (about 30 pieces) 1x
  • Category: Appetizer
  • Method: Instant Pot
  • Cuisine: Japanese
  • Diet: Halal

Ingredients

Scale

For the Rice Base

  • 2 cups Sushi Rice – The essential foundation for sushi.
  • 2 cups Water – Use equal parts water to rice.
  • 1/4 cup Rice Vinegar – Can substitute with apple cider vinegar.
  • 2 tablespoons Sugar – Adds sweetness; reduce or omit if desired.
  • 2 tablespoons Beetroot Powder – Gives the rice its stunning pink hue.

For the Fillings

  • 1 medium Avocado – Provides creamy texture.
  • 1 medium Cucumber – Japanese or English cucumbers are ideal.
  • 1 cup Imitation Crab or Real Crab – Great for California rolls.
  • 1 cup Shrimp Tempura – Use store-bought for convenience.

For the Wrap & Garnish

  • 5 sheets Nori – Sushi-grade for optimal flavor.
  • 1/4 cup Eel Sauce – Can replace with soy sauce or teriyaki.
  • 1/4 cup Spicy Mayo – Mix mayonnaise with sriracha for a homemade option.
  • 1 small jar Pickled Ginger – Cleanses the palate between bites.
  • 1/2 cup Panko Crunch – Crispy topping for texture.

Instructions

  1. Rinse and Cook the Rice: Rinse the sushi rice under cold water until the water runs clear to remove excess starch. Then cook the rice with equal parts water in the Instant Pot for about 20 minutes to achieve the perfect sticky texture.
  2. Prepare the Pink Rice Mixture: While the rice is still warm, mix rice vinegar, sugar, and beetroot powder in a bowl. Gently fold this mixture into the rice until it is evenly tinted a vibrant pink color.
  3. Prepare Nori Sheets: Using scissors, slice the nori sheets in half to create manageable 4″x8″ pieces which are easier to roll and handle.
  4. Assemble the Sushi Rolls: Place one nori sheet shiny side down on a bamboo mat. Spread a thin, even layer of the pink rice over the nori, leaving about an inch at the top edge clear.
  5. Add Fillings: Arrange your choice of fillings—avocado, cucumber, crab, and shrimp tempura—across the center of the rice in a neat line. Be careful not to overfill.
  6. Roll the Sushi: Carefully lift the bamboo mat and roll the nori away from you, tucking the fillings inside tightly. Apply gentle pressure to seal the roll.
  7. Slice and Garnish: Use a sharp knife to slice the roll into bite-sized pieces. Drizzle with eel sauce or spicy mayo and sprinkle with panko crunch for added texture and flavor. Serve with pickled ginger on the side.

Notes

  • Rinsing the rice thoroughly is key to preventing mushy sushi rice.
  • Beetroot powder provides a natural vibrant pink color without artificial dyes.
  • Use a sharp, wet knife to slice rolls cleanly and prevent squashing.
  • Adjust the sweetness in the vinegar mixture according to taste preference.
  • Shrimp tempura can be substituted with cooked shrimp for a lighter option.
  • Store leftover rolls wrapped tightly in plastic wrap in the refrigerator for up to 24 hours.

Keywords: sushi rolls, pink sushi, beetroot sushi rice, colorful sushi, shrimp tempura sushi, homemade sushi, instant pot sushi rice

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