Seaglass Sushi Bites
Nori and blue sushi rice bites are topped with purple pickled daikon radishes, cucumber, and edamame in these beautiful Seaglass Sushi Bites.
Seaglass Sushi Bites
Ingredients:
Pickled daikon radish:
1 cup daikon radish, peeled and sliced into irregular pieces (purple radishes will also work well here)
1/2 cup filtered water
2 tbsp butterfly pea flowers
½ cup white vinegar
½ tsp salt
Blue sushi rice:
1 cup sushi rice, rinsed
1 ¼ cup filtered water (or according to package directions)
½ tsp blue spirulina
2 tbsp rice wine vinegar
2 tsp sugar
¼ tsp salt
Sushi bites:
3 nori sheets
¼ cup english cucumber, sliced and cut into irregular pieces
½ cup edamame, shells removed
Microgreens for garnish
to make:
Peel and slice the radish, then cut each slice into irregular pieces and add to a glass jar. Bring the water to a boil and pour it over the butterfly pea flowers in a separate jar or bowl. Let steep for 15 minutes, then pour over the sliced radishes. Add the white vinegar and salt and mix well to combine. Keep overnight in the fridge to color the radishes.
Add the rice, filtered water, and blue spirulina to a saucepan and mix well to combine. Cook the rice in water according to the package directions. While the rice is cooking, mix together the rice wine vinegar, sugar, and salt.
When the rice is done, add the vinegar mixture and mix well. Shape the warm rice into bite sized pieces. You can either roll them into flattened rounds (wet your hands to keep them from sticking) and place on a parchment lined baking tray, or you can press them into a lightly greased mini muffin tin. Refrigerate until cool.
Using the lid of a jar or a round cookie cutter as a guide, cut the nori sheets into circles with kitchen shears (I wanted mine to be just slightly bigger than my rice rounds, but you can make them larger if desired).
When it’s time to assemble your bites, arrange the nori circles on a serving dish. Top each with a rice round. Gently press the daikon radish and cucumber pieces into the tops. Add a few edamame and a sprig of microgreens on top of each.
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