Colorful Rainbow Sushi Kids Love in Bali, Indonesia

Step 1: Prepare the Coconut Rice

Rinse sushi rice under cold water until the water runs clear to remove excess starch.

Combine rice, coconut milk, and water in a rice cooker or pot. Cook on low heat until the liquid is fully absorbed and the rice is tender.

In a small bowl, mix rice vinegar, sugar, and salt. Gently fold this mixture into the warm rice to ensure even seasoning. Allow the rice to cool to room temperature before use.

Step 2: Prepare the Fillings

Slice cucumber, carrot, avocado, bell pepper, and purple cabbage into uniform, thin strips to ensure even distribution in the rolls.

Heat a non-stick pan over medium heat, pour in the beaten eggs, and cook until set. Roll the omelet and slice into thin strips.

Keep all the fillings organized in separate bowls for easy access during assembly.

Step 3: Assemble the Sushi Rolls

Place a sheet of nori on a bamboo sushi mat, shiny side down. Ensure the rough side faces up for better adhesion with the rice.

Spread a thin, even layer of coconut rice over the nori, leaving a 1-inch border at the top to seal the roll.

Layer the fillings horizontally across the rice, starting with the cucumber and carrot for structure, followed by softer ingredients like avocado and omelet strips.

Carefully lift the edge of the bamboo mat and begin rolling tightly. Apply gentle but firm pressure to create a compact roll.

Moisten the exposed edge of the nori with water to seal the roll securely.

Step 4: Slice and Serve

Use a sharp knife dipped in water to slice each roll into 6-8 even pieces. Wipe the blade clean between cuts for a polished presentation.

Arrange the sushi pieces on a platter, alternating colors to highlight the rainbow effect.

Serve immediately with soy sauce or kecap manis for dipping.