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