Colorful Pink Sushi Rolls That Wow at Every Celebration Recipe
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.
- 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
- 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.
- 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.
- Prepare Nori Sheets: Using scissors, slice the nori sheets in half to create manageable 4″x8″ pieces which are easier to roll and handle.
- 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.
- 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.
- 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.
- 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
