Vegan Sushi
Ingredients
The beets
-
2
pieces
pink Chioggia beets
-
1
tablespoon
rice vinegar
-
1
tablespoon
tamari
-
½
tablespoon
sesame oil
-
½
teaspoon
grated ginger
-
to taste
sea salt
-
to drizzle
tablespoon
extra-virgin olive oil
The rice
-
1
cup
uncooked short-grain white rice
-
2
tablespoons
rice vinegar
-
1
tablespoon
sugar
-
1
teaspoon
sea salt
The rolls
-
4
sheets
nori
-
1
piece
Persian cucumber, sliced into strips
-
1
piece
avocado, pitted and sliced into long strips
-
to sprinkle
tablespoon
sesame seeds
-
to serve
tamari
-
to serve
pickled ginger
-
optional
vegan mayo and sriracha
Instructions
- Preheat the oven to 400°F.
- Wrap the beets in foil and drizzle with olive oil and salt, then roast for 45 to 60 minutes until tender.
- Once cool, peel the beets and slice them into ¼-inch strips.
- Marinate the beets in a mix of rice vinegar, tamari, sesame oil, and ginger for 15 minutes.
- Cook the sushi rice according to package instructions and mix with vinegar, sugar, and salt.
- Prepare a bamboo mat and place a nori sheet glossy-side down.
- Press a handful of rice onto the lower two-thirds of the nori sheet.
- Add a row of marinated beets, cucumber, and avocado at the bottom of the rice.
- Roll the sushi tightly using the bamboo mat and shape it gently.
- Slice the sushi with a sharp knife and serve with sesame seeds, tamari, pickled ginger, and optional vegan mayo mixed with sriracha.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
5g
Sodium
300mg
Cholesterol
0mg
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