Mosaic sushi

By: Kristy Wright

* Ingredients:* 4 cups of cooked Short grain rice* 1⁄3cup rice vinegar * 2 tablespoons sugar* 1/2 teaspoon salt* 5 nori seaweed sheets. * 2 eggs (whisked)* 1 tbsp Pickled purple cabbage chopped* 1 tbsp pink pickled cabbage juice. * 4 baby cucumbers

To make 2 x mosaic sushi square rolls: * Heat rice vinegar for 30 seconds in the microwave then mix in sugar and salt until dissolved. * Heat up the precooked short grain rice in the microwave until steaming. * Spread in a wide dish and drizzle sushi vinegar over rice and mix through. Set aside to cool to room temperature. * Take 1 cup rice and add 1 tablespoon of purple cabbage pickle juice and 1 tablespoon of pickled cabbage chopped. * Heat frypan over low heat and spray with oil. Whisk eggs and add to pan, frying until it is just cooked through. Cut down the middle and roll the egg into two tight rolls. * Cut 1 sushi sheet in half. Lay pink rice over 2/3 of each nori half. Lay egg roll in middle of each and roll up tight using a bamboo mat. * Take another sheet and spread the white rice over 2/3rd of each sheet. * Place 2 whole small cucumbers (with ends trimmed) lengthwise over the rice.* Roll up the cucumber sushi and then cut lengthwise into quarters. * On another nori sheet. Wrap the cucumber sushi quarters around the egg sushi roll (cucumber facing out) and wrap in the nori sheet to make the square shape. Repeat to make the second roll. * Slice into pieces and enjoy!