Rainbow Sushi

30min · 12 servings Ingredients: • 2 cups sushi rice, cooked • 1/4 red cabbage, roughly chopped • 1 tablespoon granulated sugar • 1/4 cup rice vinegar • 1 teaspoon turmeric + 1 teaspoon water • 1 teaspoon beet powder + 1 teaspoon water • 1 teaspoon spirulina + 1 teaspoon water • 1 teaspoon butterfly tea powder + 1 teaspoon water • 3 sheets toasted nori • 1/2 avocado, sliced • 1/2 bell pepper, julienned • 2 Persian cucumbers, julienned • 1/2 mango, peeled and julienned • 1 carrot, peeled and julienned • Water for forming Instructions: • Place the cabbage into a small saucepan. Add enough water to just cover the cabbage, and bring to a simmer. Turn off the heat and allow to come to room temperature. Strain into a small bowl. • In a large bowl using a wooden spoon, mix t