Prepare your rice by soaking it for at least 30 minutes- overnight* Rinse the soaked rice until the water runs through clear.

You can prepare your rice in an Instapot, or over the stove. All methods work great! : For white sushi rice do a 1:1 proportion to water, on pressure for 7 mins- let steam for another 5 mins For brown or black short grain rice do 1:1.5 proportion to water, on pressure for 7 mins- let steam for another 5 mins *I like to do a 50/50 blend of white sushi rice and short grain brown rice - 1:1.25 rice to water ratio on pressure for 7 mins, and allow to steam for 5 minutes more.* For white sushi rice do a 1:1.5 proportion to water, cook for 20 minutes covered or water is absorbed over medium/low heat For brown or black short grain rice do a 1:2 proportion to water, cook for 30-35 minutes covered or until water is absorbed over medium/low heat

Mix the vinegar, sugar, and mirin together Add to your rice once it's been cooled

For colored rice divide your rice into three bowls, add 1 tsp of blue spirulina to one bowl, 1 tsp butterfly pea flower powder to another, and 1 tsp green spirulina to the last. Mix well.

Mix together your Ocean Broth (see ingredients)

Slice half of your lobster mushrooms into long strips. Chop the other half into smaller pieces. Add to the Ocean Broth and let soak for 30 minutes

Remove lobster mushroom chunks from the broth and set aside while you heat up a pan with butter on medium/high heat Add lobster mushrooms and sauté for 10-15 minutes or until softened

Slice your red cabbage into thin slices

Crush and chop your ginger and garlic, add to your water, vinegar, mirin, and cabbage. Let marinate for at least 30 minutes, but this can last for weeks in the fridge. Use for more sushi rolls, spring rolls, burritos, and wraps. *spirulized daikon is also incredible in this marinade!*

Mix the sriracha and mayo together. For a deeper umami and less sweet experience, try adding in gochujang instead of sriracha Mix your chopped and precooked lobster mushroom in this sauce. Reserve some of the sauce for the topping

Thinly slice your red pepper into strips. Add your sugar and sriracha to coat them. Do this last so the peppers stay crisp as the sugar can soften them. *Thin slices of carrot is awesome in this sauce too!*

Press your rice onto your nori sheet into an even layer that completely covers your nori

Lay your ingredients out into long strips, next to each other, with some overlap.

Carefully roll your sushi roll, trying to keep the roll firm, yet being gentle so that it wont tear. If your roll tears you can grab a second nori sheet, wet it, and wrap it around the other roll. If it has a tear you will want to do this so it cuts easier.

Add a thin spread of sriracha mayo over your roll and sprinkle over crispy fried onions

Cut your roll into 1 inch segments

Serve with soy sauce, coconut aminos, wasabi, and pickled ginger, then enjoy!