Description
Coastal Italian Chioggia beet and avocado sushi rolls combine earthy sweetness with creamy texture. Delicate ingredients roll together, creating Mediterranean-inspired sushi perfect for adventurous palates you can enjoy at home.
Ingredients
Scale
- 2 Chioggia beets (pink)
- 4 nori sheets
- 1 Persian cucumber
- 1 avocado
- 1 cup short-grain white rice (uncooked)
- 2 tbsps (30 mL) rice vinegar
- 1 tbsp (15 g) sugar
- 1 tsp (5 g) sea salt
- 1 tbsp (15 mL) rice vinegar
- 1 tbsp (15 mL) tamari
- ½ tbsp (7.5 mL) sesame oil
- ½ tsp grated ginger
- extra-virgin olive oil (for drizzling)
- sea salt
- sesame seeds (for sprinkling)
- tamari (for serving)
- pickled ginger (for serving)
- vegan mayo (optional, for serving)
- sriracha (optional, for serving)
Instructions
- Roasting Beets: Envelop whole Chioggia beets in foil after drizzling with olive oil and salt, then roast at 400°F (204°C) for 45-60 minutes until fork-tender. Cool completely, peel, and slice into delicate 1/4-inch strips.
- Marinating Preparation: Whisk rice vinegar, tamari sauce, sesame oil, and grated ginger to create a vibrant marinade. Coat beet strips, allowing them to absorb flavors for 15 minutes.
- Rice Foundation: Prepare sushi rice according to package instructions, seasoning with rice vinegar, sugar, and salt while warm. Spread a thin, uniform layer on nori sheet placed on a bamboo mat.
- Rolling Technique: Arrange marinated beet strips, cucumber, and avocado slices horizontally along the rice’s bottom edge. Use the bamboo mat to roll tightly and evenly, creating a compact cylindrical shape.
- Finishing Touches: Slice the roll into bite-sized pieces with a clean, sharp knife. Garnish with toasted sesame seeds and serve with tamari sauce and pickled ginger. Optional: Blend vegan mayonnaise with sriracha for a spicy accompaniment.
Notes
- Roasting Beet Perfection: Use aluminum foil completely sealed to trap steam, ensuring even cooking and preventing beet dehydration.
- Flavor Marination Technique: Allow beet strips to soak in marinade for exactly 15 minutes to maximize flavor absorption without losing texture.
- Sushi Rolling Pro Tip: Apply consistent, gentle pressure when rolling to create tight, compact sushi rolls without tearing the nori.
- Temperature and Preparation Strategy: Let roasted beets cool completely before peeling to prevent burning and make skin removal easier.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Lunch, Snacks
- Method: Roasting
- Cuisine: Fusion
Nutrition
- Serving Size: 5
- Calories: 210
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg