For the rice

1. Pour the rice into a large bowl.
2. Fill the bowl with cold water.
3. Move the rice around in the bowl rapidly.
4. Use a colander to drain the rice.
5. Repeat 3-4 times (until the water is practically clear).
6. Leave in the colander to dry for 30 minutes.
7. Add the olive oil to a large pan.
8. Heat on medium heat.
9. Add the tumeric. Stir gently (to keep the tumeric from burning).
10. Cook for 1 minute.
11. Pour the rice into the pan. Stir.
12. Cook the rice in the oil for 2 minutes.
13. Add 3 cups of the water to the pan.
14. Cover the pan.
15. Increase the heat to high.
16. When the water begins to boil, turn to very low heat.
17. Careful, do not remove the lid of the pan ! (You want to keep all of the steam inside the pot to cook the rice.)
18. Cook on low heat for 45-50 minutes.
19. Remove from heat and leave to cool.

For the vegetables

1. Preheat the oven to 350°F (180°C)
2. Peel the sweet potato, butternut squash and beet.
3. Cut the sweet potato, butternut squash, beet and cucumber into 3cm (length) x 1 cm (width) x ½ cm (thickness) rectangles.
4. Put the sweet potato and butternut squash rectangles on a baking tray and drizzle with olive oil, salt and pepper to taste.
5. Bake in the oven for 30 minutes or until you can pick with a fork. (The result should be somewhat firm so that the vegetables will stay on top of the rice.)
6. Leave to cool.
7. Put the beet in a casserole, add 2 cups of water, ½ of apple cider vinegar and 1 tsp of salt.
8. Bring to a boil on high heat and cook for 10 minutes. When ready, the beet should be firm but you should be able to pick it with a fork.
9. Remove from heat and leave to cool while sitting in the water.

For the sushi

1. Cut the nori into 1/2 cm (width) x 8 cm (length) strips. (Make 16 nori strips.)
2. Put a small handful of rice in the palm of your hand.
3. Using your pointer and middle finger, push the rice into the palm of your hand to make a sushi shape.
4. At this point, if you like, you can add a small dollop of wasabi to the rice for an extra flavor kick !
5. Take 1 nori strip and add a little bit of moisture to the strip (a couple drops of water) so that you can bend it easily.
6. Place the nori strip horizontally on the work space.
7. Place the rice on the nori strip vertically close to one end of the strip.
8. Place the vegetable on the rice vertically.
9. Wrap the sushi with the nori strip.
10. Repeat for all 16 pieces of sushi.

For the dipping sauce

1. Pour the soy sauce into a small dish.
2. Thinly slice the fresh hot peppers and add them to the soy sauce.
3. Careful to wash your hands after handling the spicy peppers !