Chioggia Beet and Avocado Sushi Rolls

Chioggia Beet and Avocado Sushi Rolls

Discover a delightful twist on traditional sushi with these vibrant Chioggia Beet and Avocado Sushi Rolls. The striking pink Chioggia beets not only add a pop of color but also a unique flavor that perfectly complements the creamy avocado and crisp cucumber. This vegan-friendly recipe is both beautiful and delicious, making it a perfect dish for any occasion.

Ingredients

For the beets:

• 2 pink Chioggia beets
• Extra-virgin olive oil, for drizzling
• 1 tablespoon rice vinegar
• 1 tablespoon tamari
• ½ tablespoon sesame oil
• ½ teaspoon grated ginger
• Sea salt

For the rice:

• 1 cup uncooked short-grain white rice
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 1 teaspoon sea salt

For the rolls:

• 4 nori sheets
• 1 Persian cucumber, sliced into strips
• 1 avocado, pitted and sliced into long strips
• Sesame seeds, for sprinkling
• Tamari, for serving
• Pickled ginger, for serving
• Vegan mayo and sriracha, optional, for serving

Directions

Prepare the beets:

1. Preheat the oven to 400°F (200°C).
2. Place the whole beets on a piece of foil, drizzle with olive oil, and season with sea salt.
3. Wrap the beets in the foil and roast until fork-tender, about 45-60 minutes.
4. Allow the beets to cool, then peel and slice them into ¼-inch strips.

Marinate the beets:

1. In a dish, mix the rice vinegar, tamari, sesame oil, and grated ginger.
2. Add the sliced beets to the marinade, toss to coat, and let them marinate for 15 minutes.

Cook the rice:

1. Cook the rice according to the package instructions.
2. Once cooked, transfer the rice to a bowl and mix in the rice vinegar, sugar, and sea salt. Stir until well combined.

Assemble the rolls:

1. Place a nori sheet on a bamboo sushi mat.
2. Spread a layer of prepared rice evenly over the nori sheet, leaving a small border at the top.
3. Line the bottom edge of the rice with marinated beet strips, cucumber strips, and avocado slices.
4. Roll the sushi tightly using the bamboo mat to help shape it.
5. Slice the roll into bite-sized pieces using a sharp knife.

Serve:

1. Sprinkle the sushi rolls with sesame seeds.
2. Serve with tamari, pickled ginger, and, if desired, a mix of vegan mayo and sriracha for dipping.

Nutritional Information

• Prep Time: 30 minutes
• Cooking Time: 1 hour
• Total Time: 1 hour 30 minutes
• Calories: 290 kcal per serving
• Servings: 4

Enjoy these vibrant and flavorful Chioggia Beet and Avocado Sushi Rolls as a refreshing appetizer or a light meal. The combination of textures and tastes will surely impress your guests and leave everyone craving more. Happy rolling!

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Feel free to share your thoughts or any variations you tried in the comments below. Don’t forget to tag us in your beautiful sushi creations on social media!

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