You will need the following ingredients:
For the carrots:
+ 2 large carrots
+ 1 tbs miso paste (yellow, white, or red is fine - whichever you prefer)
+ 1 tsp ginger powder
+ 1 tbs rice vinegar
For the rice:
+ 1 cup short grain rice (white or brown, see notes in rice-cooking section)
+ 1 cup water
+ 1 tbs rice vinegar
+ 1 tbs white sugar
+ 1 tsp salt
+ 2 sheets nori (roasted seaweed sheets)
+ 1 tsp beet root powder
+ sprig of parsley, to garnish
Step 1: Prepping the Carrots:
Scoop 1 tbs of good quality miso paste into a plastic sandwich bag. Add 1 tbs rice vinegar and 1 tsp ginger powder to the miso paste. Seal and “smush” until mixed thoroughly. Add the steamed carrots to the mixture, seal tightly, and mush the marinade around so that it covers the carrots evenly. Place in the refrigerator, we’ll get back to those when the rice is done.
Step 2: Making the Sushi Rice:
Mix 1 tbs rice vinegar, 1 tbs white sugar, and 1 tsp salt in a small sauce-pot or microwave safe bowl. Heat and stir until salt and sugar dissolve. Pour atop still-hot rice and stir thoroughly so that every grain is covered. Rice must now cool fully before it can be used to make sushi, so pop it into the fridge, or if you’re as impatient as I am then you’ll have popped it into the freezer instead (stir often if you do this).
Step 3: Rolling the Sushi:
Picture that you’re rolling a very fragile sleeping bag, you want to roll to be as tight as possible without ripping the nori. (Mind you, I don’t use a sushi rolling mat, so this is a slightly less "pro" method. If you have a rolling mat a quick youtube search will give you loads of simple tutorials for rolling). Use a bit of water to seal the tab at the end of the roll if it isn’t sticking. Repeat this process with the second roll, and set aside the remaining rice. Use a very sharp knife to cut your roll into bite-sized pieces. A tip: the faster you slice the cleaner the piece will come out, slow sawing slices tend to rip the roll apart. Admire your beautiful heart sushi! If you have any pickled ginger handy it tastes divine with the carrots, so add that to your plate too.
Step 4: Plating the Sushi and Making the Rice Heart.
Place a heart shaped cookie cutter in the center of the plate (you may notice that my cookie cutter is made from a tin can, I'll put up a tutorial for that project soon too). Use a spoon to press the pink rice into the cookie cutter, and smooth the surface before gently lifting the mold away. Embellish with a sprig of fresh parsley, and admire what you've made!