Vegan red velvet sushi

Preparation

1. Cook the rice: Rinse the dry rice thoroughly until the water runs clear. Heat 2 ½ cups of water in a pot. Once boiling, add the coloring and stir to dilute. Add the rice, reduce the heat to low, cover, and cook until all the water has evaporated. Allow the rice to cool to room temperature, then stir in the rice vinegar.
2. Prepare your workspace: Set up a clean area in your kitchen. Place the rice, your chosen sushi fillings (e.g., vegan cheese, cucumber, and avocado), and a bowl of clean water in front of you. Lay a bamboo sushi mat on your workspace, topped with a sheet of plastic wrap for easy rolling.
3. To make sushi with seaweed on the outside: Lay a sheet of seaweed (nori) on the plastic wrap. Spread a layer of rice evenly over the seaweed, creating a rectangular surface. Gently press to flatten. Place your fillings (e.g., vegan cheese, cucumber, and avocado) in a line along the edge closest to you. Use the bamboo mat to roll the sushi tightly, compacting as you go but without pressing too hard.
4. To make sushi with rice on the outside: Spread a layer of rice directly onto the plastic wrap, forming a rectangle. Place a sheet of seaweed on top of the rice. Add your fillings along the edge closest to you. Roll as above, using the bamboo mat to keep the roll compact.
5. Cut the sushi: Wet your hands periodically to prevent the rice from sticking. Place the roll seam-side down. Using a sharp, moistened knife, slice the roll into even pieces.
6. Prepare the soy sauce: In a small bowl, mix soy sauce with a splash of lemon juice, ¼ cup of water, and sesame seeds.
7. Serve and enjoy: Serve the sushi slices with the prepared soy sauce. Use chopsticks for an authentic experience and enjoy your vegan red velvet sushi!