Description
Discover the delightful fusion of East meets West with these Chioggia Beet and Avocado Sushi Rolls. Each bite offers a vibrant contrast of sweet, tender beets and creamy avocado wrapped in a crisp nori sheet, making it not just a meal, but a colorful culinary adventure.
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
Instructions
Prepare the beets: Preheat the oven to 400°F. Place whole beets on a piece of foil, drizzle with olive oil, and season with salt. Wrap in foil and roast until fork-tender, about 45-60 minutes. Cool, peel, and slice into ¼-inch strips.
Marinate beets: In a dish, mix rice vinegar, tamari, sesame oil, and ginger. Add sliced beets, toss, and marinate for 15 minutes.
Cook the rice: Cook rice as per instructions, then mix with rice vinegar, sugar, and salt.
Assemble the rolls: On a bamboo mat, place a nori sheet, spread rice, and line beets, cucumber, and avocado at the bottom. Roll tightly, then slice.
Serve with sesame seeds, tamari, and pickled ginger. Add vegan mayo mixed with sriracha if desired.
- Prep Time: 30 minutes
- Cook Time: 1 hour
Nutrition
- Calories: 290 kcal