Om wrote:

>>>> 4. scallop seviche on blood-orange sushi rice
>>>
>>> They all sound interesting but I like #4 the best!
>>
>> The salted reduced blood orange juice used in place of the usual flavored
>> rice vinegar doesn't lend as deep a color to the rice as you might
>> expect; I ended up amplifying the color using red and yellow food
>> coloring to make it as gorgeous as I wanted it to be.
>>
> You could always use saffron or turmeric?
>
> It still sounds fascinating!

I didn't want to add the flavor of saffron or turmeric. The rice had a great
flavor from the salted blood orange juice; all I wanted was a more striking
color.

Bob, wondering whether cochineal went into the red food coloring