I think that vegetarian sushi are really great, especially for vegetable lovers. They can be very easily prepared according to taste with a variety of vegetables. And it does not always need to be the classic Japanese style. The first sushi I have ever tasted, were, for example, from a Korean fellow student who had prepared them as a farewell before she went back to South Korea. And these were seasoned with toasted sesame oil instead of rice vinegar and sugar, as it is common in Japan. And as I liked the taste of the sushi so much, I have started to prepare sushi at home because at that time there was no any sushi restaurant in the area where I lived. And since then we now have sushi at home quite regularly, sometimes also cross- over variations like these vegetarian sushi with beetroot and carrots, where the beetroot are also the reason for the bright pink color of the rice. I was inpired for this by a photo showing pink nigiri sushi. But in addition to the look, it is still the delicious taste of this sushi combination that has ensured that this recipe has made it on the blog.
Beetroot Sushi with Carrots
- 250 g sushi rice
- 3 tbsp rice vinegar
- 1 tbsp sugar
- 1 tsp salt
- 1 small beetroot
- 1 tsp soy sauce
- 1-2 small carrots
- 2 tsp sesame seeds
- 4 nori sheets
- wasabi paste
- 1 tsp miso
- 1 tbsp mirin
- Wash the rice three to four times until the water is almost clear. Then let the rice soak in cold water for about 30 minutes.
- Drain the rice in a sieve then give it in a saucepan and add 270 ml of water. Bring to a boil on high heat level for 1-2 minutes. Then cover the rice and let cook for 10 minutes at very low heat.
- Remove the saucepan from the heat and let the rice stand for 10 minutes. Combine 2 tbsp rice vinegar with the sugar and salt. Put the rice in a bowl (preferably Hangiri) and pour the rice vinegar mixture over.
- Peel the beetroot and grate it so that you get 3 tbsp fine grater and a square piece of beetroot remains. Mix the grater carefully with the sushi rice. Cut the square piece of beetroot into slices which are about 5 mm thick and cook them for about 2 minutes in salted water. Drain, cool quickly and cut the slices in about 5 mm thick sticks. Mix the sticks with 1 tsp soy sauce and let marinate at least 30 minutes.
- Wash the carrots, peel and cut them into 5 mm thick slices. Cook the slices for about 2 minutes in salted water. Drain, cool quickly and cut the slices in about 5 mm thick sticks. Mix miso, rice vinegar and mirin, stir in the carrot sticks and let also marinate at least 30 minutes.
- Lay one nori sheet with the smooth side downwards on the rolling mat so that the lower edges of the sheet and the mat are in one line. Spread a quarter of the rice equally on the nori sheet. Only the upper margin of about 1 cm should be kept uncovered.
- Slightly press a line in the middle of the rice and sprinkle it with a little wasabi. Place a quarter of beetroot and carrot sticks on it and sprinkle a 1/2 teaspoon sesame seeds over them. Use the mat to roll the nori sheet including the filling. While rolling put some pressure on the roll form with your fingers and do not roll up the bamboo mat completely. Just before the sushi roll is entirely rolled up pull the matt end out. Place the roll with the seam down and cut it into 6 equal pieces. Form another 3 rolls this way. Place the sushi with the cut side up and serve with wasabi and soy sauce.