Beet Sushi

December 1, 2007

Beet Sushi

Sara Jones, Tucson CSA
The vibrant color of cooked beets looks a
lot like the raw tuna used in sushi rolls.
Tossed with a little bit of vinegar and
sugar, beets provide an unexpected but
delicious vegetarian alternative to fish.

You can make actual sushi rolls, which require a bit of
manual dexterity and fancy chopping techniques, or you
can toss all the ingredients together in a salad and simply
garnish with crumbled nori.

2 tablespoons rice wine vinegar
2 teaspoons sugar
2 ½ cups cooked short grain rice
4+ sheets nori (seaweed wrappers)
1 bunch beets, cooked, peeled and cut into ½ inch strips
2-3 baby carrots, sliced into matchsticks
½ bunch green onions, sliced in half lengthwise
½ bunch shingiku
2 teaspoons soy sauce
1 teaspoon wasabi paste

Mix the vinegar and sugar together, and stir until sugar is
dissolved.

Toss half of the mixture with the cooked rice
and the other half with the cooked beets.

Assemble rolls by spreading a thin layer of rice over the top ½ of a sheet of nori.

Add the vegetables across the top half of the rice,
then roll up, starting at the top end where the rice comes
all the way to the edge of the nori. Ideally, you want the
rice on the top of the roll to just meet the rice where it ends in the middle as you roll up your sushi.

A sushi mat is helpful but not necessary. (There are more detailed instructions at various places on the web.)

Seal the edge with water.

Use a very sharp knife to cut into bite size pieces.

Mix wasabi paste with soy sauce. If making a simple salad,
use this for a dressing. If making rolls, use this mixture as a dipping sauce.

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