Description
This vibrant Beetroot Sushi recipe combines colorful beetroot-infused sushi rice with homemade wasabi avocado cream and a variety of fresh fillings including carrot, cucumber, and red pepper. Featuring a delicate omelette and black sesame seeds for added texture and flavor, this sushi is perfect for a healthy, tasty lunch that’s visually stunning and satisfying.
Ingredients
Sushi Rice and Beetroot
- 4 beetroot bulbs, peeled, trimmed and sliced in half
- 250g Yutaka sushi rice
- 2 tbsp rice vinegar
- 1 tbsp caster sugar
- 4 Yutaka sushi nori half-cut sheets
- 75ml reduced-salt soy sauce, to serve
Omelette
- 2 large eggs
- 1 tbsp full-fat milk
- ½ tbsp dark soy sauce
- 1 tsp caster sugar
- 1 tsp sunflower oil
Wasabi Avocado Cream
- ½ avocado
- ½ tbsp wasabi paste
- ½ lime, juiced
Filling
- 2 tbsp Yutaka black sesame seeds
- 4 tbsp light mayonnaise
- 1 small carrot, peeled and grated
- ¼ cucumber, sliced into matchstick-sized sticks
- ½ red pepper, cut into matchstick-sized sticks
Instructions
- Cook the beetroot: Place the peeled and halved beetroot bulbs into a saucepan, cover with water, and boil until tender, about 40-50 minutes. Drain and allow to cool, then finely dice or puree for mixing with sushi rice.
- Prepare sushi rice: Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to package instructions or in a rice cooker. While still warm, gently fold in rice vinegar and caster sugar until well combined and glossy. Allow the rice to cool to room temperature.
- Make the omelette: Beat the eggs with full-fat milk, dark soy sauce, and caster sugar. Heat sunflower oil in a non-stick frying pan over medium heat. Pour in the egg mixture and cook gently until set. Remove from heat and let cool. Once cooled, slice into thin strips suitable for sushi filling.
- Prepare wasabi avocado cream: In a small bowl, mash the avocado and mix in wasabi paste and lime juice until smooth and creamy. Set aside.
- Prepare fillings: Peel and grate the carrot. Slice cucumber and red pepper into thin matchstick-sized strips. Set aside along with light mayonnaise and black sesame seeds.
- Assemble the sushi: Place a half-cut sheet of nori on a bamboo sushi rolling mat. Spread an even layer of the beetroot-infused sushi rice over the nori, leaving about 2 cm of the edge free. Sprinkle with black sesame seeds evenly.
- Add fillings: Spread a thin layer of light mayonnaise over the rice, then layer the omelette strips, carrot, cucumber, and red pepper sticks in a line across the bottom third of the rice-covered nori. Add dollops of wasabi avocado cream if preferred.
- Roll the sushi: Using the bamboo mat, roll the sushi tightly from the edge nearest to the fillings, applying gentle but firm pressure to form a neat roll. Seal the edge with a little water if needed.
- Slice and serve: Using a sharp knife moistened with water, slice the sushi roll into bite-size pieces. Arrange on a plate and serve with reduced-salt soy sauce for dipping alongside remaining wasabi avocado cream.
Notes
- If you prefer a quicker option, roast or steam the beetroot instead of boiling to reduce cooking time.
- Use a very sharp knife to cut sushi rolls neatly without squashing them.
- Adjust the amount of wasabi paste in the avocado cream to suit your spice preference.
- Leftover beetroot can be pureed and added to baked goods like beetroot brownies for an extra nutritional boost.
- Keep sushi rice covered with a damp cloth to prevent drying out while assembling.
