Butterfly Pea Antioxidant Sushi Rolls
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A striking twist on a familiar favorite — the rice gets its deep indigo color naturally from butterfly pea, no dyes involved, while the rolls stay filled with the same fresh, antioxidant-rich vegetables you'd expect. A fun, edible way to bring butterfly pea into a savory ritual instead of just tea or drinks.
Ingredients
- 1 tsp Queen Omi Organic Butterfly Pea Powder
- 2 tbsp hot water
- 2 cups cooked sushi rice, warm
- 3 tbsp rice vinegar
- 1 tbsp sugar
- 1/2 tsp salt
- 4 sheets nori
- 1 avocado, sliced
- 1/2 cucumber, cut into thin strips
- 1 carrot, cut into thin strips
- Soy sauce and pickled ginger, for serving
Instructions
- Whisk the butterfly pea powder with the hot water until fully dissolved into a concentrate.
- In a small bowl, combine the rice vinegar, sugar, and salt, stirring until dissolved.
- Fold the butterfly pea concentrate and the vinegar mixture into the warm sushi rice, mixing gently until the rice is evenly colored a deep blue-violet. Let cool to room temperature.
- Lay a sheet of nori on a bamboo sushi mat, shiny side down. Spread a thin, even layer of the colored rice over the nori, leaving a 1-inch border at the top edge.
- Arrange a few strips of avocado, cucumber, and carrot in a line across the lower third of the rice.
- Using the mat, roll the nori tightly away from you, sealing the top edge with a little water.
- Slice into 6–8 pieces with a sharp, damp knife.
- Serve with soy sauce and pickled ginger.
Note: For extra color contrast, squeeze a few drops of lemon juice over finished slices right before serving — it'll shift small patches of the blue rice toward violet-pink.
