Rainbow Sushi - cooking recipe

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)

Preparation

After cooking sushi rice, mix in seasoned rice vinegar.
Divide the rice evenly into 5 separate bowls.
For red rice, mix 1/2 teaspoon of beet powder.
For yellow, mix 1/2 teaspoon of turmeric powder.
Forr blue, mix 1/2 teaspoon of blue spirulina.
For green, mix 1/2 teaspoon of matcha powder.
For orange, mix 1/4 teaspoon of beet and 1/4 teaspoon of turmeric powder.
Place seaweed/nori sheet on a bamboo sushi mat.
Spread a thin layer of each color a la rainbow.
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.
Roll evenly and snug.
Unfurl the sushi mat.
Cut into 1/2 inch slices.