Ingredients

• 4 cups cooked sushi rice
• 2 cups seasoned rice vinegar
• 3/4 teaspoon powdered beets
• 3/4 teaspoon turmeric powder
• 1/2 teaspoon blue spirulina
• 1/2 teaspoon green tea powder (matcha)
• 4 nori, seaweed sheets
• 1 red bell pepper (cut lengthwise into strips)
• 1 avocado (cut lengthwise into strips)
• 1 carrot (cut lengthwise into strips)
• 1 yellow bell pepper (cut lengthwise into strips)

Instructions

1. After cooking sushi rice, mix in seasoned rice vinegar.

2. Divide the rice evenly into 5 separate bowls.

3. For red rice, mix 1/2 teaspoon of beet powder.

4. For yellow, mix 1/2 teaspoon of turmeric powder.

5. Forr blue, mix 1/2 teaspoon of blue spirulina.

6. For green, mix 1/2 teaspoon of matcha powder.

7. For orange, mix 1/4 teaspoon of beet and 1/4 teaspoon of turmeric powder.

8. Place seaweed/nori sheet on a bamboo sushi mat.

9. Spread a thin layer of each color a la rainbow.

10. Lay down about 3 sliced red bell pepper strips, 3 avocado strips, 3 carrot strips, and 3 strips of orange bell pepper strips in the middle of the mat; make sure to leave some room in the front of back area.

11. Roll evenly and snug.

12. Unfurl the sushi mat.

13. Cut into 1/2 inch slices.