A festive twist on Japanese onigirazu (rice sandwich) filled with vegan cheese and sliced tomatoes.
Divide the rice in half. Use the b'Lure Butterfly Pea Flower Extract to die half of the rice blue. Add as much or as little as you want to achieve the color of blue that you want.
Lay out a square of plastic wrap that is larger than the sheets of nori on a clean work surface. Put one sheet of the nori, rough side facing up, with one of the corners pointing towards you, on top of the plastic wrap.
Put the white steamed rice in the middle of the plastic wrap and spread it out into a square that measures approximately 4 inches by 4 inches and lightly pat it down. (Shape the square so that the corners are pointing towards the sides of the nori, not the corners of the nori.)
Put a layer of tomato slices on top of the layer of rice, then 1 to 2 slices of Follow Your Heart Smoked Gouda. Then add the blue steaed rice to the top of the stack, pressing gently so that it stays in place.
Starting with the left corner of the nori, bring it up and over the rice stack and hold it with your finger. Take the right corner of the nori and fold it so that it overlaps slightly with the first corner. Continue folding with the bottom and top corners until the rice stack is completely wrapped in the nori. Set it aside for 5 minutes.
After letting the onigirazu sit for 5 minutes, carefully unwrap the plastic wrap and cut it in half with a sharp knife, then wrap each half separately in plastic wrap. Before wrapping the halves you can also add star nori cutouts if you want to add more decoration!
You can also build an onigirazu using a container as a mold. Check out this post to see how! https://www.lafujimama.com/ttla-onigirazu/