Try This Gorgeous Chioggia Beet and Avocado Sushi Rolls Recipe

These vibrant chioggia beet and avocado sushi rolls blend unexpected colors and flavors into a culinary adventure that challenges traditional sushi expectations.

Bold vegetarian ingredients convert classic rolling techniques with surprising textures and visual drama.

Striking magenta beets create stunning patterns against creamy green avocado slices, making each bite a work of edible art.

Mediterranean-inspired roots meet Japanese technique in this innovative plant-based preparation that feels simultaneously familiar and exotic.

Delicate rolling skills help merge these contrasting ingredients into harmonious, elegant morsels that surprise and delight the palate.

Crisp nori wraps these vivid components, ensuring structural integrity while maintaining their distinctive character.

Nutritious and playful, these unconventional rolls elevate simple vegetables into a gourmet experience that sparks conversation and curiosity.

Chioggia Beet and Avocado Sushi Rolls That Surprise

• Transform Boring Veggies: These sushi rolls turn humble beets and avocado into a stunning, elegant dish that makes vegetables exciting and delicious.
• Unexpected Flavor Fusion: The tangy marinated beets combined with creamy avocado create a unique taste profile that surprises your palate with every bite.
• Gourmet Restaurant Experience at Home: This recipe allows home cooks to craft professional-looking sushi rolls without complex techniques, making impressive dining accessible and fun.
• Nutrient-Packed Colorful Meal: Packed with vibrant Chioggia beets and healthy ingredients, these rolls deliver a beautiful and nutritious eating experience that's both visually appealing and wholesome.

What Goes Into These Vibrant Vegetarian Rolls

• Chioggia Beets: Sweet root vegetable with unique candy-striped pink and white interior, providing vibrant color and earthy flavor.
• Roasting Beets: Essential for softening and enhancing natural sweetness of the vegetable.

• Sushi Rice: Short-grain white rice with sticky texture perfect for holding sushi rolls together.
• Rice Vinegar: Adds tangy flavor and helps season the rice for authentic sushi taste.

• Nori Sheets: Dried seaweed wrap that provides structure and traditional sushi presentation.

• Cucumber: Crisp vegetable adding fresh crunch and cooling element to the roll.
• Avocado: Creamy texture that provides rich, smooth contrast to other ingredients.

• Olive Oil: Helps roast beets and adds subtle richness.
• Salt: Enhances overall flavor of roasted beets and rice.
• Tamari: Gluten-free soy sauce alternative for deeper umami flavor.
• Sesame Oil: Adds nutty, aromatic dimension to marinated beets.
• Ginger: Provides sharp, zesty note to beet marinade.
• Sugar: Balances vinegar's acidity in rice seasoning.

• Sesame Seeds: Adds nutty flavor and decorative texture to sushi rolls.
• Pickled Ginger: Traditional sushi accompaniment with palate-cleansing properties.
• Sriracha: Spicy sauce for optional heat.

Rolling Instructions for Beet and Avocado Perfection

Step 1: Prepare Roasted Beets

Crank up the oven to 400°F. Grab whole chioggia beets and a sheet of foil. Drizzle beets with olive oil and sprinkle with salt. Wrap them snugly in foil and roast until you can easily pierce with a fork, about 45-60 minutes. Let cool, gently peel, and slice into thin 1/4-inch strips.

Step 2: Marinate Beet Strips

• Rice vinegar
• Tamari
• Sesame oil
• Fresh ginger

Toss sliced beets in this zesty marinade and let them soak up the goodness for 15 minutes.

Step 3: Cook Sushi Rice

• Rice vinegar
• Sugar
• Salt

Step 4: Roll Sushi Masterpiece

• Marinated beet strips
• Cucumber slices
• Creamy avocado

Roll tightly and confidently, then slice into beautiful rounds.

Step 5: Garnish and Serve

• Tamari
• Pickled ginger

Optional: Whip up a spicy mayo by mixing vegan mayo with sriracha for extra kick.

Tips for Working with Beets Without Stains

• Choose Fresh Beets: Select firm, vibrant Chioggia beets with smooth, unblemished skin for the best flavor and texture.
• Marinate Perfectly: Ensure beets absorb maximum flavor by letting them sit in the marinade for exactly 15 minutes, not longer to prevent oversaturation.
• Roll with Precision: Use a bamboo mat and gentle pressure to create tight, compact sushi rolls that hold together without falling apart.
• Slice Like a Pro: Use a sharp, wet knife when cutting rolls to achieve clean, even slices without crushing the delicate ingredients.
• Temperature Matters: Serve rolls at room temperature to enhance the subtle flavors of beets and avocado, bringing out their natural sweetness.

Storage Tips That Keep Sushi Fresh and Tidy

• Refrigerate sushi rolls in an airtight container within 2 hours of preparation. Place sheets of parchment paper between each roll to prevent sticking. Consume refrigerated sushi within 24 hours for optimal freshness and flavor. Avoid freezing as nori becomes soggy and avocado loses texture. Gently reheat rolls in a steamer for 2-3 minutes to maintain soft rice and prevent drying. For best taste, enjoy sushi rolls at room temperature rather than hot. Handle leftovers carefully to preserve delicate ingredients and maintain the original rolling structure.

Pairing Options from Soy Sauce to Sesame Salads

• Savor Citrus Sake Pairing: A crisp, chilled junmai sake complements the earthy beets and creamy avocado, cutting through the richness with bright, clean notes.
• Create Tangy Dipping Companions: Prepare a zesty ponzu sauce with fresh yuzu juice or a light wasabi-soy dipping blend to enhance the sushi's vibrant flavors.
• Match Herbal Green Tea Harmony: Brew a delicate sencha green tea that balances the sushi's umami profile, providing a refreshing counterpoint to the marinated beets and smooth avocado.
• Elevate with Cucumber Salad Side: Whip up a quick cucumber sunomono with rice vinegar and sesame seeds to add a light, crunchy texture that echoes the sushi roll's fresh ingredients.

Ideas to Make Your Rolls Even Bolder

• Tropical Fusion Roll: Replace cucumber with mango slices and add mint leaves for a sweet and refreshing sushi experience.
• Spicy Protein Boost: Incorporate crispy tofu or tempeh strips alongside the beets for added protein and texture.
• Mediterranean Style: Swap avocado with roasted red peppers and sprinkle crumbled vegan feta cheese inside the roll for a Mediterranean-inspired flavor profile.
• Herb Garden Roll: Mix fresh dill and chives into the rice and garnish with microgreens for a herbaceous and vibrant sushi variation.

Chioggia Beet And Avocado Sushi Rolls Recipe

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4.6 from 29 reviews

• Total Time: 1 hour 30 minutes
• Yield: 4 1x

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Description

Chioggia Beet and Avocado Sushi Rolls blend Italian roots with Japanese technique, creating a delightful fusion of colors and flavors. Delicate pink beets and creamy avocado nestle in perfectly seasoned rice, offering a refreshing twist you will savor with each elegant bite.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 2 pink Chioggia beets
• 4 nori sheets
• 1 Persian cucumber
• 1 avocado

Rice Ingredients:

• 1 cup uncooked short-grain white rice
• 2 tablespoons (30 milliliters) rice vinegar
• 1 tablespoon (15 grams) sugar
• 1 teaspoon (5 grams) sea salt

Seasoning and Garnish Ingredients:

• 1 tablespoon (15 milliliters) rice vinegar
• 1 tablespoon (15 milliliters) tamari
• ½ tablespoon (7.5 milliliters) sesame oil
• ½ teaspoon 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

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Instructions

1. Preheat the oven to 400°F (204°C) and prepare a foil sheet for roasting the vibrant Chioggia beets.
2. Drizzle whole beets with olive oil, sprinkle with salt, and completely encase in the foil packet to ensure even roasting.
3. Roast the beets for 45-60 minutes until they can be easily pierced with a fork, indicating tender doneness.
4. Allow the beets to cool completely, then carefully peel and slice into delicate 1/4-inch (6 millimeters) uniform strips.
5. Create a tangy marinade by whisking together rice vinegar, tamari sauce, sesame oil, and freshly grated ginger in a shallow dish.
6. Gently coat the beet strips in the marinade, ensuring each piece is well-seasoned, and let them absorb flavors for 15 minutes.
7. Prepare sushi rice according to package instructions, then season with rice vinegar, granulated sugar, and salt while still warm.
8. Lay a sheet of nori on a bamboo mat, spreading a thin, even layer of seasoned rice across the surface.
9. Arrange marinated beet strips, crisp cucumber, and creamy avocado slices horizontally along the bottom edge of the rice.
10. Using the bamboo mat, roll the sushi tightly and evenly, applying gentle pressure to create a compact cylindrical shape.
11. With a sharp knife, slice the roll into bite-sized pieces, wiping the blade clean between cuts for precise edges.
12. Garnish with toasted sesame seeds and serve alongside tamari sauce and pickled ginger.
13. Optional: Create a spicy vegan mayo by blending vegan mayonnaise with sriracha sauce for an extra flavor dimension.

Notes

• Vibrant Chioggia beets transform this sushi roll into a stunning, colorful culinary experience with deep magenta and white striped patterns.
• Marinating beets in rice vinegar and tamari infuses them with tangy, umami flavors that complement the creamy avocado and crisp cucumber.
• Roasting whole beets in foil preserves their natural sweetness and creates tender, perfectly cooked vegetable strips for sushi rolling.
• Chilling the roasted beets before slicing ensures clean cuts and prevents them from falling apart during the rolling process.
• Preparing ingredients in advance and allowing time for marinating helps develop rich, balanced flavors throughout the sushi rolls.
• Mixing vegan mayo with sriracha creates a spicy, creamy dipping sauce that adds an exciting kick to the plant-based sushi.

• Prep Time: 30 minutes
• Cook Time: 1 hour
• Category: Lunch, Snacks
• Method: Roasting
• Cuisine: Fusion

Nutrition

• Serving Size: 4
• Calories: 225 kcal
• Sugar: 5 g
• Sodium: 380 mg
• Fat: 11 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 4 g
• Protein: 4 g
• Cholesterol: 0 mg